Cook
Cook
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1 Vacancy
Job Description
Location: Boonsboro MD 21713
Job Type: Parttime
Job Description:
Cook prepares food following current applicable federal state and local standards guidelines and regulations with established policies and procedures and assuring patient safety. Assists in all preparation of patient family and employee meals helps deliver and take orders as needed. May be directed by the Director of Culinary.
Essential Job Functions
Follows standardized recipes portioning menu extensions and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met before steam table transfer and maintained throughout meal service
In the absence of the Director of Culinary checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products
Notify the Director of Culinary of food supplies or equipment needs Report equipment breakdowns and unsafe conditions to the Director of Culinary
Complies with federal state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and thirdparty audits
Perform other department duties assigned by the Director of Culinary
Qualifications
A minimum of one (2) year of food service experience in a healthcare dietary setting is desired. Minimum of (2) years culinary/cooking background.
Minimum of two (2) years working in food and beverage operation preferred
Have general knowledge of quantity food preparation and portioned serving
Ability to read understand and follow recipe directions diet orders and work assignments. Able and willing to work flexible hours such as during an emergency. Must be patient and tolerant toward staff patients and family members
Education Requirement
Ability to read write and speak English
High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets
Competencies
Customer Service Oriented
Basic Food Preparation Knowledge
Sanitation and Safety Practices
Physical Demands
The Cook stands and walks intermittently throughout the working day as well as reaches stoops bends lifts carries and manipulates various food products dietary supplies and equipment. The Cook must have the ability to work with chemicals/cleaning agents and must be able to lift and/or carry 50 to 75 pounds.
- Background checks and Drug screening will be conducted
Employment Type
Full Time
