Description

• The Cook performs a variety of cooking and other food preparation activities in accordance with HAACP guidelines and department policies and procedures.

Responsibilities:

• Prepares food for patients, visitors and staff utilizing safe handling procedures.
• Assists in serving food as needed.
• Performs daily care and maintenance of equipment.
• Performs cleaning duties and waste disposal.
• Performs quality improvement activities including, but not limited to, maintaining temperature logs and performing
  HAACP and safety surveys.
• Assists Sous Chef in maintaining an up-to-date inventory; rotates and manages stock; fills requisitions.
• Maintains required competencies within deadlines and keeps current with monthly department in-services.
• Trayline/Cafeteria responsibilities.
• Performs other duties as assigned or necessary.

Qualifications

Education Requirements

• High School Diploma or GED. Degree or training in Culinary Arts preferred.

Minimum Requirements

• 2+ years of food services experience.
• Serve Safe certification.
• Supervisory or leadership experience preferred.
• Must be able to adapt to changing priorities and high volume.

Preferred Qualifications

• Must be able to smell and taste food to determine quality and palatability.
• Excellent customer service skills.
• Self-motivated.
• Ability to work independently and under pressure.
• Ability to provide high level of output on short notice.
• Detail oriented.
• Ability to carry out responsibilities that conform to hospital core values.
• Ability to assume leadership role.