Job Posting
Night Cook
Full-Time Position Available
Applicant must be able to work nights, weekends and holiday.
Desirable Applicant: Knowledge of food preparation and food safety. Dealing with high volume of workflow. Ability to work independently with minimal supervision.
JOB SUMMARY: Prepares meats, vegetables, soups, sauces, etc., for the regular and modified patient service and cafeteria service. Responsible for the supervision of shift employees in the absence of a supervisor. Works under the direction and supervision of the Director of Food Service.
ESSENTIAL DUTIES AND RESPONSIBIILITIES:
1. Keeps work area clean and sanitizes work surfaces, sweeps and mops floors according to procedure, takes out trash as necessary; performs assigned cleaning duties.
2. Follows cafeteria and/or production sheets demonstrating accuracy in weighing, measuring and portioning food.
3. Provides a positive impression of the dietary department when serving the public in the cafeteria, patient areas, and when answering the phone. Wears a clean uniform, nametag, and hair restraint. Does not use tobacco in any form in the work area.
4. Knows and follows hospital and department policies and procedures, including safety standards and fire and disaster plans.
5. Assumes other departmental positions or duties, e.g. washing dishes and/or assisting with special functions as requested by a supervisor.
6. Works cooperatively with other cooks and cafeteria workers in evaluating cafeteria lunch leftovers and plans for use: labels, dates, and stores leftovers properly.
7. Consults production sheets for thawing and doing advance preparation when possible. Stocks all cooking items at the end of each shift.
8. Operates electric and steam cooking equipment and dishwashers; cleans equipment and pots and pans after use; initiates repairs as needed.
9. Prepares high-quality food according to standardized recipes in the correct amounts in a cost-conscious manner for patients and cafeteria.
10. Assists with the development and standardization of recipes, including creating new ways to present food attractively and nutritiously.
11. Takes temperatures of hot foods prior to mealtimes and records on production sheets.
12. Carries out the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers and emergencies; records hot and cold food menu changes on production sheets.
13. Receives deliveries in accordance with purchase orders in the absence of other supervisory personnel.
14. Plans cooking schedules to have food prepared on time but not too far in advance; serves hot food attractively and efficiently.
15. Demonstrates understanding and working knowledge of proper techniques for food preparation, including modified diets.
16. Implements diet changes, prepares late trays, and records on the production sheet.
SUPERVISORY RESPONSIBILITIES:
1. Supervises daily final cleanup and lockup of the kitchen. (PM cook)
Additional Information
Position Type : Full Time
Shift : Evening
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(307) 548-5200
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