Cook (PRN) Job at Western Missouri Medical Center
Cook
REPORTS TO: Director of Nutritional Services
DEPARTMENT: Nutritional Services
JOB SUMMARY
The Cook is responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Cook, Food Production Lead, Executive Chef and/or Director of Nutritional Services to assure that quality food service is provided at all times.
ESSENTIAL FUNCTIONS:
- Use recipes: cook and prepare various entrees, vegetables, sandwiches, various salad, desserts and other menu items
- Communicate and coordinate daily with Lead Cook on strategies to accomplish production and maintain quality standards
- Assist Lead Cook in maintaining accurate daily production records
- May operate cash register/point of sale devise during serving periods as needed
- Collect, record, and report quantities used, amounts produced, amounts left over and meal counts accurately
- Offer and serve correct portions to comply with local and state regulations.
- Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
- Assist in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.
- Assist in maintaining organized storage of dry goods, refrigerated and frozen products.
- Assist Nutritional Services Director in accurate counting of food and supplies for inventories.
- Assist in the cooking, preparation and service of food for special events when required.
- Attend training and development classes and work site meetings as required by the Nutritional Services Director or the Executive Chef
- Assist in the cross training of employees as required by Nutritional Services Director
- Follow safety and sanitation guidelines established by the District and government agencies
- Maintain clean and safe work environment; ability to perform job safely
- Perform other duties as may be assigned
EDUCATION/EXPERIENCE/SKILLS REQUIRED:
- High school diploma or equivalent
- Food Handler’s Permit required
- Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets.
- Ability to effectively present information in one-on-one and small group situations.
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to compute recipe conversions, purchases vs. served, and pan yields.
- Ability to make change from cash sales.
- Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
- Ability to deal with problems involving a few concrete variables in standardized situations.
- Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation
- Ability to understand recipes, production sheets, and inventories
FULL-TIME/PART-TIME/PRN
PRN
SHIFT
Days
EXEMPT/NON-EXEMPT
Non-Exempt
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