Cook - 20 hours per week, Weekends and Holidays Rotating basis

PURPOSE OF POSITION: Prepare, season and cook foods for patients, parents, employees and visitors of a medical center dedicated to the care of infants, children and adolescents.

·Meal Preparation
Review menus and production sheets to determine type and quantities of meats, vegetables, sauces, soups, casseroles, breakfast foods and desserts to be prepared. Plan cooking schedule to ensure foods will be ready at specified times. Prepare food items for cooking by washing, trimming and seasoning. Prepare pre-preparation items according to production.
·Cooking and Serving
Measure and mix ingredients according to recipes and proper cooking standards. Use a variety of kitchen utensils and equipment, including scales, mixers, grinders and slicers to prepare menu items. Bake, roast, broil, steam and fry meats, fish, vegetables and other foods. Observe and taste food being cooked and add ingredients or seasonings to improve flavor and texture. Portion food correctly onto patient/guest tray as required.
·Production & Temperature Records
Complete production records for quantifies prepared and record waste. Conserve and properly use leftovers and leftover raw materials. Handle food in a sanitary manner; maintain food at temperatures above 140 or below 41 degrees. Complete temperature logs according to established times on a regular basis.
·Safety and Cleanliness
Assume responsibility for proper methods of safety and cleanliness. Maintain specified procedures of cleanliness, personal hygiene and storage to ensure safe food production in accordance to Department of Health standards. Attend required monthly in-services. Comply with Infection Control policies and procedures.
·Customer Service
Demonstrate effective customer service to fellow employees, customers, managers and visitors. Follow CARES standards at all times. Performs other duties s assigned.

Skills & Competencies
·Diversity Appreciation
Understanding and showing respect and appreciation for the uniqueness of all individuals; leveraging differences in others' perspectives and ideas; appreciating cultural differences and adjusting one's approach to successfully integrate with others who are different from oneself
·Follow Instructions - Basic
Ability to follow simple, routine instructions
Possess finger dexterity, manual dexterity and motor coordination necessary to manipulate necessary tools/objects
·Physical Stamina - High
Excellent physical stamina sufficient to perform frequent bending, heavy lifting (up to 50 - 80 lbs.), extensive standing and/or walking.
Effective verbal, written and/or interpersonal communication skills

·High School Graduate OR equivalent
·1 year institutional food service experience