- What is the job shift tied to this requisition? 11:30 a.m.-8:00 p.m.
Prepares and cooks the more difficult and specialized food dishes. Participates in quality assessment and continuous quality improvement activities. Complies with all infection control and safety standards. Performs all job duties and responsibilities in a courteous and customer-focused manner according to the Hurley Family Standards of Behavior. Works under the direct supervision of the Cafeteria/Catering Manager or Food Service Supervisor or designee who reviews and inspects work for conformance to established policies and procedures.
Responsibilities
- Prepares and cooks all food items including more difficult and specialized food dishes. Uses all standard kitchen equipment.
- Prepares pastries and participates in variety of baking tasks including making of pies, rolls, breads, and cookies.
- Prepares more complex items for special diets (such as low sodium or diabetic meals), tube feedings, and baby formulas.
- Modifies/adjusts recipes according to number of persons served.
- Cleans and washes dishes, utensils, and equipment as necessary.
- Regularly takes and records temperatures of food items. Provides supervisor with results.
- Maintains high sanitation standards in both preparation and storage of food as required by regulatory agencies such as JCAHO and health department.
- Takes and regulates temperatures to ensure food items are within regulatory agency guidelines. Records results and provides supervisor with results.
- May perform job duties and responsibilities of Cook.
- Performs other related duties as required. Utilizes new improvements and/or technology that relate to job assignment.
Qualifications
- High school graduate and /or GED equivalent.
- Six (6) months of experience cooking a variety of foods in a large commercial or institutional cooking setting or completion of an approved culinary arts education program.
- Working knowledge of the policies and procedures of a large scale kitchen operation.
- Working knowledge of the operation and care of institutional kitchen equipment.
- Ability to write legibly.
- Ability to read and interpret recipes, instructions, production schedules, scales and other graduated measuring devices.
- Ability to perform simple arithmetic computations.
- Ability to meet the physical standards of the job.
- Ability to stand for long periods of time and to work in a warm, humid environment.
- Ability to maintain effective working relationships with supervisors, coworkers, other Medical Center, employees, visitors, and the general public.
