Cook

Overview The Cook is responsible for the preparation and storage of all foods in a safe, sanitary and efficient manner as required for direct patient care and for cafeteria and catering services.

Responsibilities

Prepares meals, snacks, and supplements in a safe and sanitary manner for hospital patients, staff personnel and visitors. Maintains an adequate quantity of the food prepared for the cafeteria and the patients in the highest quality. Plan and organizes pre-preparation activities including obtaining necessary supplies and equipment and placement in the correct location for pre-storage. Replenishes cafeteria food items as needed. Assists in the preparation of patient meal trays. Preserves and stores left over foods with the appropriate labels and dates. Operates and cleans cooking utensils and equipment and maintains preparation area in a safe and sanitary manner. May assist in requisition and inventory of food items and ingredients. Assists in storage of all Dietetic Services food service items. May assist in vending duties and obtaining monies from vending machines. Performs other related duties as assigned.

Qualifications

High School Diploma or GED equivalent. One (1) year experience in quantity food preparation or one (1) year on-the-job upgraded experience is required to attain proficiency of performance of assigned duties and responsibilities. Must read, write, and follow oral and written instructions. Must make simple arithmetic calculations and computations. Must obtain valid food handlers permit for appropriate county, which requires the employee to sit for a written exam.