Prepares a wide variety of regular and special diet hospital foods using standardized recipes.
Assesses requirements to avoid over/under production of foods, especially short order items.
Plans and coordinates cooking schedules so foods will be ready at required times; prepares, seasons and cooks foods.
Stores, dates and labels food properly.
Cools foods for storage using safe food handling procedures; reheats and utilizes leftovers appropriately.
Consults with supervisors concerning special items, evaluation of new recipes, etc.
Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.
Operates food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner.
Previews menus/work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
Alerts supervisor to problems and needs concerning equipment and food supplies; detects/reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.
Performs related duties as assigned.
EDUCATION: None required.
EXPERIENCE: Six (6) months cooking experience.
LICENSURE OR CERTIFICATION: None Required
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of menu creation and cooking principles.
Knowledge of food storage and best practices for preventing spoilage.
Skill in creating menus and cooking a variety of standardized items.
Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
Ability to complete routine reports and logs.
Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.
Ability to speak effectively before groups of customers or employees of organization.
Ability to add and subtract two-digit numbers.
Ability to read a clock and accurately document time.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.