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.
Education-High school degree or equivalent.
Credentials-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.