Cook

Overview

Under the general direction of the Head Cook, the Cook is responsible for the preparation of meals for patients and staff at Mid Atlantic Wellness Institute (MWI). Maintaining a high standard of quality food production and portion control the cook, also relieves the First Cook on his/her days off and statutory holidays.

Key responsibilities include:

• Preparing soups and entrees (regular and diet) for the noon and evening meal making reference to production schedule and production to required standard.
• Preparing and portioning food adhering to standardized recipe policy
• Following all departmental rules, regulations and policies regarding personal hygiene and sanitation and keeping work area neat and clean, wipes up all spills and adheres to cleaning schedule for cooks.
• Performing all duties of the First Cook including the requisitioning of foods and supplies and directing food preparation according to standardized recipes based on portion size.
• Controlling serving portions. Instructing and assisting cooks in various aspects of their jobs and assures that high standards of safety and sanitation are maintained.
• Responsible for kitchen operations until supervisor arrives on duty

Qualifications & Registration required:

• High School Diploma (required) and City and Guilds 706-1 or equivalent (preferable)
• A minimum of two year’s hospitality experience in all areas of catering is essential and a minimum of two year’s experience in all areas of large quantity food production is essential
• American Culinary Federation (ACF) Member or equivalent an asset
• Ability to work in a busy environment and capable of working under pressure
• Strong communications (verbal and written) skills
• Customer Service focused & able to work within a team