Prepares and cooks food for patients, employees and guests. Maintains sanitary environment and assists Chef as needed. Job Responsibility: Removes food items from refrigerators and freezers according to amounts required for each meal service; prepares soups, sauces, meats, fish, vegetables, salads and convenience foods.
Prepares food items according to standardized recipes; utilizes a variety of kitchen utensils including knives, food cutters, blenders, and slicers in a safe and efficient manner. Places food times in appropriate cooking pans and cooks according to recipe and temperature guidelines; sets up hot serving tables and warmers and serves food. Sets up hot food serving tables ensuring appropriate temperatures are maintained.
Portions and serves food to patients, employees and guests; removes unused food from serving table and warmers. Wraps, dates and stores food in refrigerators according to department policies and procedures. Complies with sanitation, safety and fire regulations of the Center and Food Service department; cleans respective work areas and equipment.
Participates in weighing and checking food items delivered to site; provides guidance and assistance to Cooks Helpers. Provides assistance to Chef in the performance of duties, as needed; may assist Chef in menu planning, changes and testing new recipes. Performs related duties as required.
All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not
. Work
11:30AM - 7:30PM / Flex Days / Rotating Holidays & On-Call Coverage (PER DIEM) Job Qualification: High School Diploma or equivalent, required. Minimum of two (2) years relevant experience, required. *Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.
When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).