Cook I-Cafeteria

Overview

Prepares food orders based on customer requests, primarily for short-order or grill cooking. Follows recipes to prepare, season, cook, and serve various dishes, including soups, meats, vegetables, and desserts. Operates kitchen equipment to prepare ingredients, maintains production records, and plans food quantities. May handle special diets and clean/sanitize workstations per guidelines.

• High school diploma or GED required.
• At least one year of experience in food production or food service.

• Not required.

1. Follow hospital and department policies while promoting a cooperative work environment.
2. Deliver excellent customer service, contributing to patient and customer satisfaction.
3. Maintain high sanitation standards, ensuring at least a 97% rating from the Health Department.
4. Monitor food quality, follow recipes, and ensure productivity and service schedules are met.
5. Adhere to safety and sanitation rules, completing required cleaning tasks daily.
6. Complete all required training, including compliance, safety, and cooking skills.
7. Participate in performance improvement projects and support department needs.
8. Minimize waste and control costs by using and maintaining supplies properly.
9. Plan daily work, monitor food needs, and adjust based on production sheets.
10. Prepare food using standardized recipes, label and store leftovers, and follow food safety documentation.

• Proficient in English and following instructions.
• Skilled in operating cooking equipment and adjusting recipes for volume.
• Comfortable working in varying temperatures (hot kitchens and cold freezers).
• Flexible with departmental needs and scheduling, including weekends and holidays.
• Strong communication skills for interacting with patients, visitors, and staff.

• Work in kitchen and retail areas, with exposure to wet floors and sharp equipment.

• Standing/Walking: Frequent (up to 65%).
• Lifting/Carrying: Up to 50 lbs.
• Ability to bend, reach, and use hand dexterity for cooking tasks.