Cook - PT, Weekends - The Heights Campus
Under general supervision from the Kitchen Manager and Food Service Supervisor, performs the work of cooking personnel engaged in preparing meals for Hospital patients, employees, and visitors. In doing so, reviews menus and work orders to determine types and quantities of meats, vegetables, soups, salads and desserts to prepare. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, and blenders. Performs advanced level cooking responsibilities such as working with multiple-step entrees and preparing combinations of complex food items. Ensures that menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time.
MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:
Work requires knowledge of general policies and procedures followed in the cooking vocation; as well as proficiency in performing moderately complex, multiple-step food preparation procedures; as normally acquired through two-to-three years of on-the-job experience; in order to become familiar with production cooking techniques, standard recipes, and to learn departmental procedures and operations.
EDUCATION & TRAINING:
Basic reading, writing, and math skills as typically acquired though the completion of a High School Diploma, GED, or the equivalent in work experience; plus specialized skills in food preparation which may be obtained in specialized High School curriculum or by (usually) up to one year of vocational training in cooking techniques and methods.
- Interpersonal skills necessary in order to exchange factual information with various dietary personnel when preparing foods.
- Analytical skills necessary to read and interpret recipes and calculate measures in order to prepare appropriate quantities.
- Able to communicate effectively, both verbally and in writing.
- Ability to concentrate and pay close attention to detail for up to thirty percent of work time in order to measure ingredients, check menus, and monitor oven temperature.
EQUAL OPPORTUNITY EMPLOYER MINORITIES / WOMEN / VETERANS / DISABLED