Cook

General Summary

Under regular supervision the Cook prepares, cooks, portions and serves foods to hospital patients, staff and guests according to recipes, proper food handling and department policies. The incumbent prepares foods according to production sheets/schedules and in a safe, appropriate, and esthetic manner in compliance with all state and county health regulations.

Key Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work being performed by staff assigned to this 

classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

1. Completes food preparation according to production sheets, par levels and recipes.
2. Serves food in an attractive manner, according to the serving guide
3. Monitors and ensures adequate quantities of foods for the hours of operation.
4. Maintains inventories of refrigerated and frozen foods.
5. Monitors temperatures on refrigerators.
6. Adheres to the sanitation standard for food safety and personal hygiene.
7. Maintains a clean and neat work area.
8. Selects appropriate equipment, tools and supplies for intended food preparation.
9. Operates food service equipment.
10. Maintains a clean and organized serving area.
11. Maintains a clean and organized serving area.
12.  Identifies and disposes of sub-standard food stuffs.
13.  Performs related work as assigned.

Education and Experience

1. Requires: Entry Level - High School Diploma or equivalent
2. Requires: One-year previous large quantity cooking experience, one year experience with therapeutic diet cooking and hospital/institutional food service experience is preferred.

 Knowledge, Skills and Abilities

1. Good knowledge of institutional cooking. 
2. Good knowledge of and skill in the operation of food service equipment.

Compensation

• Pay Range: $17.68-$24.76
• Review the 2024-2025 UMMS Benefits Guide