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Job Description
- Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures.
- Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers.
- Maintains required sanitary levels throughout food preparation, service and storage.
- Coordinates cooking of foods so that the food items will be quality products ready for established meal service times.
- Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods.
- Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control.
- Ensures proper handling and sanitation of various kitchen utensils and equipment.
- Reports repairs or replacement parts needed for equipment.
- Prepares food items for Special Functions.
- Utilizes leftover foods per HACCP standards.
- Performs other work related duties and activities as assigned or requested.
- Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times.
- Performs other work-related duties and activities as assigned.
- Ability to read, write, and communicate in English
- Minimum of High School Diploma or equivalent
- Must meet at least one of the following qualifications:
- Associate’s degree (A.A.) in Culinary Arts
- Minimum of three (3) years recent large quantity cooking experience in a Health Care operation
- Minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking
- (ServSafe) – ServSafe certification (obtain within six months of hire date)
- ServSafe Allergen Certification (for the sate of MA; obtain within six months of hire date)
- International Dysphagia Diet Standardization Initiative, IDDS, “Training for Frontline Staff”, successful completion of within three months of hire. Administered by CCH leadership.
- (ServSafe) – Must maintain current ServSafe certifications throughout employment