Works in area of hot production. Responsible for preparation of hot food produced for the patients, cafeteria, Sisters, and special events. Maintains a clean and sanitary work station.

RESPONSIBILITIES

Quantity of Food

• Prepares appropriate quantities of food in accordance with daily food tallies.
• Consults with Nutrition staff and Resource Center staff to verify quantities as needed or census variations. Adjust quantities prepared to meet census requirements.
• Completes all assigned temperature logs and production sheets.

Food Preparation

• Prepares all hot foods in accordance with departmental standard recipes.
• Assures that all foods meet standards of taste and appearance and are served at the proper temperatures.  Records temperatures before tray line, checks food for temperature during tray line.
• Demonstrates the ability to maintain foods at proper established temperatures to prevent bacterial contamination throughout the preparation process.
• Assures that established safe food handling procedures are followed at all times.
• Assures that all hot food items are ready at the designated tray line and cafeteria serving times for each meal prepared.
• Completes daily work assignment for designated shift, which includes and preparation work and as assigned cleaning.

Food Storage

• Stores all foods by properly wrapping, labeling and dating all items.
• Checks daily for the need to utilize leftovers to minimize waste. Cleans out coolers once weekly utilizing leftovers properly
• Observes DOH and departmental procedures for cooling of hot foods prior to storage under Completes food cooling test (twice per month).
• Keeps work area clear of all items not in use and assures that foods requiring refrigeration are out for a minimum of time.

Maintains Sanitary Conditions

• Maintains sanitary condition of the cook’s work area, cooler, baker’s racks and all other cooking equipment.
• Follows established cleaning schedules and demonstrates ability to follow established DOH and departmental procedures for cleaning and sanitizing equipment. Consistently does heavy cleaning Cleans hangers and shelves weekly

Other

• Demonstrates the ability to use all cooking/preparation equipment properly and in a safe manner.
• Reports any equipment failures or hazards to supervisor immediately.
• Demonstrates the ability to follow established departmental safety standards
• Performs other related duties as assigned.
• Serves as brand ambassador by upholding the WMCHealth Mission, Vision, and CARE values and promoting excellence in the patient experience, during every encounter.

QUALIFICATIONS/REQUIREMENTS

EXPERIENCE

• Two years cooking experience preferred in an institutional food service setting.

EDUCATION

• High School Diploma or GED.

LICENSES/CERTIFICATIONS

• Serve Safe preferred

OTHER 

• If applicable, the individual performing this job may reasonably anticipate coming into contact with human blood and other potentially infectious materials. Individuals in this position are required to exercise universal precautions, use personal protective equipment and devices, and learn the policies concerning infection control.
• Ability to communicate clearly verbally and in writing.
• Has the ability to lead others through daily work activities.