Full employer posting
$21.95 - $36.15 Hourly Pay According to Union Scale -DOE $21.16-$34.84 Schedule Per Diem, shifts will vary may include weekends, evenings, and holidays. Description The Cook performs duties off cooking, serving meals to patients, staff and visitors, meal preparation and work cooperatively within the department and facility. Prepares, cooks, and serves meals for patients, guest and staff.
Cleans kitchen and work areas according to posted schedules and as requested. Sets up trays, stocks dining room, prepare salad bar and other related duties as assigned. Store foods and supplies appropriately.
Perform other Dietary tasks as assigned by the supervisor.
Practice and keep up on safety and sanitation measures while on duty. Adhere to strict personal hygiene and cleanliness. Strict cleanliness and organization of all work areas including continual sanitation of work prep areas and any assigned cleaning.
Strict cleanliness and organization of all refrigerators, freezers, and storage areas. Including rotation of stock. Strict cleanliness of the dining room tables, counters, sinks, etc.
Washing of all dishes including pots and pans. Assist in putting away deliveries including items delivered by purchasing & rotation of stock. Correct labeling and storage of food items and stock.
Stocking of kitchen supplies such as gloves, paper towels, patient tray items, etc. Stocking of dining room supplies such as napkins, coffee/tea bar items, crackers, plastic and regular silverware, cups, etc. Prepares and serves snacks and meals for patients, staff and guests including regular, nutritional therapeutic and/or texture modified foods according to diet orders/menus.
Sets up patient trays according to current standards. Any and all prep-work for snacks, meals, and desserts for staff, patients, and guests follow current standards (ex: slicing/dicing meats, cutting/chopping vegetables, etc.) Assist Dietary Manager in keeping food par levels and supplies in sufficient amounts. May be responsible for Dietary Department in absence of the Dietary Manager.
Any additional duties as assigned. Qualifications High School Graduate or equivalent Must have current Food Handlers card from the Health Department Experience in food preparation and knowledge of institutional food service preferred Must have negative TB test at beginning of work and annually thereafter Knowledge of the Sanitation Policies and Procedures, State Health Regulations’ and other documentation.