Cook 1

• 1. SET-UP AND PREPARATION - Sets up food prep area with appropriate par levels of food items and equipment needed to maintain an efficient flow of work and production. Participates in Culinary Planning Meetings related to food production with no more than two absences per quarter, as observed by the supervisor.
• 2. HOT FOOD PRODUCTION - Prepares high quality grilled, sauteed, and deep fat fried food items according to meal tickets or customer orders for service to patients, staff, and visitors following procedures provided. Appropriately tempers, reconstitutes and reheats prepared food items. Prepares plates attractively, following plating procedures, portion control guidelines and garnishes as defined. Coordinates timing, prioritizes, and juggles customer orders and/or meal tickets in order to maintain time lines (cafeteria customers, kitchen patient tray line 20 minute window), and manage multiple orders at a time.
• 3. FOOD PRODUCTION EQUIPMENT - Demonstrates competency in the proper operation, care and maintenance of equipment used (e.g. grill, deep-fat fryer, pizza ovens, microwave oven, pasta cooker, stoves).
• 4. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to short order cooking and consistently applies these techniques. Correctly uses a calibrated thermometer to verify and document that all foods are properly cooked to specified internal temperatures. Takes corrective action and documents when proper food holding temperatures are not appropriately met. Consistently and appropriately covers, labels, dates, and stores all food items under responsibility. Reports any food products of questionable quality to supervisor. Rotates stock according to FIFO following departmental policy.
• 5. ROLE MODEL AND TRAINER - Provides On -the-Job Training of new employees in kitchen or catering. Develops newer associates and acts as a role model. Independently utilized knowledge of kitchen procedures as necessary to resolve issues and/or ensure customer needs are met. Assists manager in conducting in-service training as required.
• 6. SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by adhering to the -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all food handling equipment prior to use according to standard procedures. Uses and stores cleaning agents properly.

EDUCATION

High School Diploma or GED preferred. Successful completion of Culinary Basic Skills Training and Safe Food Handler Training Program preferred. Graduation from an accredited 2 yr post secondary culinary training preferred.

EXPERIENCE

Sucessfully completed Short Order Cook Trainee program OR two years experience as a Grill (Short Order) Cook required. Experience in preparing food in an acute care facility desirable.

SPECIAL SKILLS

Very good oral communications skills required. Must have a demonstrated ability to read, write and understand English and to be able to communicate effectively with the Food Prep Team.. Must have demonstrated outstanding Customer Service Skills. Must be able to work well independently to prioritize work flow, in order to provide the best possible patient care and Customer Service. Knowledge of equipment

PHYSICAL DEMAND

Moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (occasionally up to 50 pounds, frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with cleaning chemicals requiring Personal Protective Equipment (PPE's) provided.