Cook I-Lexington

Overview

Prepares and serves food based on customer orders, ensuring high-quality service. Operates kitchen equipment, follows recipes, and maintains cleanliness and safety standards. May assist with inventory, special dietary meals, and sanitation tasks.

• High school diploma or GED required.
• One year of experience in food service required.

• None required.

1. Provide excellent customer service, ensuring positive interactions with customers, patients, and staff.
2. Prepare food using recipes and departmental guidelines to maintain high quality and portion control.
3. Maintain sanitation standards, completing daily and weekly cleaning assignments, and meeting health department requirements.
4. Set up and monitor food stations, ensuring product quality and adherence to recipes.
5. Follow all safety and sanitation regulations to maintain a safe work environment.
6. Complete required training, including compliance, HIPAA, TJC/OSHA, and job-specific skills like grilling and knife work.
7. Support team efforts and performance improvement initiatives, including attending meetings and promoting diversity.
8. Minimize waste, manage supplies, and ensure proper use and storage of food and equipment.
9. Plan daily tasks to ensure timely meal preparation and address any adjustments with managers as needed.
10. Document leftovers, label and store food properly, and follow HACCP guidelines for safety.

• Fluent in English and able to follow instructions.
• Ability to operate kitchen equipment and adjust recipes for volume.
• Adaptable to varying temperatures in cooking and storage areas.
• Strong customer service skills.
• Willingness to work weekends and holidays.
• Ability to communicate effectively with a diverse range of people.

• May work in kitchen, retail, or other food service areas.
• Exposure to wet floors and sharp equipment.

• Standing/Walking: Frequent (35–65%).
• Lifting/Carrying/Pushing: Up to 50 lbs occasionally.
• Other Activities: Bending, reaching, and using hand dexterity required.