Food Service Patient
To inspire health and healing by putting patients first - ALWAYS.
The Cook is responsible for the preparation and service of all hot food, cold food, salads, and baked goods for a variety of diets for patients, employees and visitors.
-High school degree or equivalent.
-State Required: None
-GPRMC Required/Preferred: None
-Stand and/or walk entire shift.
-Lift up to 50 lbs.
-Climb small ladder.
-Push cart weighing 50 to 100 pounds.
-Bend, reach, stoop and kneel throughout shift.
-Eye hand coordination required.
-Prepares and cooks to order foods requiring short preparation time.
-Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
-Typically, performs fast food cooking duties in preparing food items to be served to customers.
-Provides the highest quality of service to customers at all times.
-Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
-Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
-Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
-May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
-May clean and sanitize work stations and equipment and must follow regulatory rules and procedures.