Cook; PT

> > Cook; PT **Cook; PT**

Location:

Wauwatosa 1220 Dewey Av

Wauwatosa, WI 53213 Benefits Eligible:

Yes Responsible for all aspects of food production for patients, catering and retail areas for the system. Receives, stores, preps, cooks and serves all items within food services. Responsible for the safe receiving, handling, cooking and serving of food, and adhering to all local, state and federal guidelines related to a commercial food service operation.

Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare. Prepares food on daily production report according to established guidelines. Maintains time and production records.

Measures and mixes ingredients according to recipe. Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.

Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes. Carves and slices meats and cheese.

Garnishes, displays and serves food items according to standards and recipes.

Ensures proper storage and rotation of inventories in refrigerators and freezers. Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.

Follows department standards for safe food handling, storage and sanitation. Maintain temperature logs for production areas per department standards.

Monitors accurate portioning and promotes food waste control. Prepares in small batches to help control waste/cost.

**Scheduled Hours**

10:30 am to 7 pm rotating weekends and holidays. 10:30 am to 7 pm weekdays

**Licenses & Certifications**

ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

**Degrees**

High School Graduate (or equivalent knowledge).

**Required Functional Experience**

Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.

**Knowledge, Skills & Abilities**

Familiarity with diet restrictions and ability to adapt recipes accordingly.Ability to measure and scale amounts of ingredients used in a recipe.Proficient time management skills.Strong interpersonal skills.