Hospital Cook - 2nd Shift

About the role

The Cook prepares food according to the menu and food production needs of the department. Prepares individual servings and/or quantity production for patients/residents, cafeteria/retail areas, catering events, and other areas where food is needed. Follows production sheets and recipes to ensure quality and quantity standards are met. Follows department standards for safe food handling, storage, and sanitation. Job Description: Schedule: 11-7:30p primary hours with exception of some fill in shifts Every other weekend required Holiday rotation KEY ACCOUNTABILITIES: Gathers and prepares ingredients to use in cooking and sets up work station. Measures and mixes ingredients according to recipe. Cooks food using proper cooking technique to ensure desired quality standards for portion size, taste, appearance, and temperature. Displays and serves food according to standards, meeting service deadlines. Taste tests recipes to ensure quality standards are met. Follows standards for safe food handling, storage, and sanitation. Maintains accurate temperature logs per department standards. Correctly labels and dates all food produced. Reviews and follows production sheets and recipes. Collaborates with team to improve food quality and food production to control food waste. If scheduled for café production, efficiently prepares food to recipe standards and established steps of service, while maintaining friendly interaction with customers. Ensures food is at correct temperature and attractively displayed. Rotates inventory of food items to ensure freshness, quality, and food storage standards are maintained. Communicates inventory purchasing needs to the appropriate person. Follows established food handling procedures, monitors temperature of food and equipment, etc., to ensure food safety and infection control practices are met. Uses necessary equipment in a safe and appropriate manner. Cleans, sanitizes, and maintains an organized work area. Performs other duties as assigned.