Job Description:

The primary responsibility of the Cook is to provide the highest quality customer service at all times by preparing and maintaining nutrition and quality food production standards. The Cook provides leadership, support and guidance to ensure that food quality standards, inventory levels, portion control, food safety guidelines are maintained, and that customer service expectations are met. The Cook is aware of current culinary trends, and uses standardized recipes to prepare appropriate quantities of food needed to meet menu demands within established time frames. The Cook is familiar with various diets for patients and prepares special meals accordingly. The Cook maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. Other responsibilities include: setting up work stations, serving and replenishing food from service areas, maintaining HACCP standards , documentation of food and equipment temperatures, cleaning and sanitizing work stations and equipment, limiting waste, operating cash register, knowledge of modified diet concepts, timely meal service, ware-washing, late meal service, and good customer service skills.

Education:

High school diploma or equivalent required. Knowledge of local, state, and federal food regulations. Must have basic math skills. Associate degree, or higher, in Culinary Arts or Food Service Management preferred.

Experience:

Previous restaurant or institutional food service experience preferred. The Cook must possess, or obtain within 90 days of hire, and maintain a current food safety credential from an ANSI-CFP accredited program, such as Certified Food Protection Professional (CFPP), ServSafe Food Protection Manager, or Certified Food Safety Manager (CFSM). Position Qualifications

License/Certifications:

The Cook must possess, or obtain within 90 days of hire, and maintain a current food safety credential from an ANSI-CFP accredited program, such as Certified Food Protection Professional (CFPP), ServSafe Food Protection Manager, or Certified Food Safety Manager (CFSM).

Special Demands:

Willing to perform repetitive tasks. Must have enough hand/eye coordination to work with equipment. Must possess mathematical skills necessary to compute time, temperature and delivery changes. Must have a memory for details. Must be able to comprehend and explain to others the mechanics of the job and equipment, and be able to trouble shoot to correct simple problems. Ability to work with others and perform a variety of assigned tasks. Ability and willingness to learn. Must have speed in work, desire to please and can do attitude.