Cook/Chef

Overview

Prepares all hot and cold entrees and some baked goods for patients, associate visitors, and other customers. Modifies food preparation or texture for special diets. Assembles patient meal trays, serves food to cafeteria customers, and caters to various functions within the hospital complex. Requisitions foodservice supplies. Participates in sanitation of the kitchen by cleaning the stove, grill, fryer, oven, and small food preparation equipment. Completes other duties as assigned by the manager.  

Essential Functions:

• Prepares food on a timely basis, including food for patient meals, meals for  
• Associates and catered functions 
• Checks the Diet card before portioning food for patients 
• Has excellent food presentation with appropriate use of garnishes 
• Assembles food trays according to the menu 
• Refrigerates cold foods immediately after use 
• Follows safe food handling procedures 
• Labels and dates leftovers 
• Replenishes dry goods and other supplies as needed 
• Performs all routine cleaning duties and after oneself 
• Rotates food stores (FIFO) 
• Receives and stores foodservice supplies from vendors as assigned 
• Records refrigerator temperatures as assigned 
• Uses food thermometer frequently to test cooking and serving temperatures 
• Cares for equipment and supplies in the work area. Reports faulty equipment to both  
• Facilities Management and Assistant Coordinator immediately 
• Uses meat slicer appropriately 
• Portions food accurately 
• Initiates Dietary Charge Slips when needed for guest trays, catered functions, etc. 
• Uses correct ingredients in food recipes 
• Tallies portions needed prior to cooking  
• Cooks quantity required 
• Checks refrigerator for usable leftover ingredients. Uses leftover foods appropriately.    

Professional Requirements:

• Report to work on time and as scheduled 
• Wear identification while on duty 
• Always represent the organization in a positive and professional manner 
• Comply with all organizational policies and standards regarding ethical business practices 
• Communicate the mission, vision, and values of the organization 
• Participate in performance improvement and continuous quality improvement activities 
• Dresses professionally at all times. 

Required Qualifications:

• Minimum of a high school diploma 
• One year of experience is preferred working in a hotel and/or hospitality setting. 
• Culinary training or equivalent required 
• Previous food service experience preferred 
• Current Health Certificate   

Knowledge, Skills, and Abilities:

• Takes initiative, anticipates needs, ensures consistent high-quality products and materials 
• Demonstrates ability to work independently 
• Is flexible and has the ability to multitask 
• Excellent written and verbal communication skills  
• Has excellent organizational skills  
• Has excellent interpersonal and communication skills  
• Is able to work methodically, systematically and with attention to detail 
• Is able to maintain a high degree of accuracy 
• Is able to work with tact and confidentiality 
• Maintains personal data in a secure and confidential manner