Assistant Cook - Days/Evenings

Job Description

We will deliver the highest quality health care in partnership with our community, one person at a time.

Department: Nutrition & Dining Services

Job Title: Assistant Cook

Reports To: Executive Chef

Job Summary: Large-scale food production for patient meals and retail outlets. Under the direction of the Executive Chef, provide exceptional food and service to all patients, visitors, guests and employees, while meeting all regulatory requirements put forth by local, state and federal agencies.

Job Responsibilities:

1* Hot and/or Cold food preparation in accordance with recipe standards

2* Recipe scaling while maintaining exceptional quality and standardization

3* Adherence to all local, state and federal safety and sanitation codes

4* Completion of temperature logs to ensure food safety

5* Maintain all food production and storage areas in inspection-ready conditions through use of detailed cleaning schedule.

6 Assist with catering as needed

7 Daily use of Food Service Management system

8 Assist with menu development and implementation

9 Monitor overproduction and food waste issues and constantly strive to minimize

10 Is flexible in assuming other appropriate responsibilities, not noted above.

Requirements

Education - High School diploma or GED. 2-year culinary degree preferred.

Experience - 2 years of food service experience in large volume, batch cooking. Basic knife skills

Licensure - None. ServSafe preferred.

Physical Requirements: Standing for long periods of time, lifting up to 50 pounds, sitting, pushing, pulling and reaching. May be exposed to areas of extreme heat or cold. Primary work location may include loud noises, wet and slippery conditions, exposure to sharp objects. A licensed ability to drive may be necessary.