Cook Baker

About the Job

General Summary of Position Accurately and efficiently prepares portions cooks and presents a variety of hot and/or cold food items for various meal periods: to include Breakfast Lunch Dinner and Special/Catered Events. The general responsibilities of the position include those listed below but department leadership may identify other responsibilities of the position.

These responsibilities may differ among hospitals depending on business necessities and department requirements. Primary Duties and Responsibilities Prepares measures ingredients and cooks food in accordance with established recipes production records current applicable federal state and department standards guidelines and regulations to ensure high-quality food and service is provided.

Where appropriate reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. May prepare food and serve customers in a made to order setting including a grill station. May prepare food and serve customers at an a la carte and may operate a grill station.

Prepares food in accordance with current applicable federal state and corporate standards guidelines and regulations to ensure high-quality food service is provided. Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe orderly and efficient manner. Informs supervisor of malfunctioning damaged and/or unsafe equipment.

Tastes products as needed to ensure high quality reads menus adheres to production sheets and keeps accurate taste temperature and production records. Responsible for cleaning and sanitizing workstation and equipment. Works in a safe manner to avoid injury to self and others. Reports unsafe conditions accidents and injuries immediately.

Complies with all company safety and risk management policies and procedures. May receive inventory lift products and supplies and prepare meals for customers requiring special diets. Contributes to the achievement of established department goals and objectives and adheres to department policies procedures quality and safety standards.

Complies with governmental and accreditation regulations. Participates in departmental meetings initiatives training programs as required. Minimal Qualifications Education High School Diploma or GED or equivalent preferred Experience Less than 1 year (minimum of six months) cooking experience in any setting required Knowledge Skills and Abilities Verbal and written communication skills basic math skills required.

Basic computer skills preferred. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers vendor representatives supervisors managers and customers.

Basic food safety and sanitation knowledge required. Basic knowledge of kitchen equipment proper use of equipment and proper knife handling skills. This position has a hiring range of USD $19.10

• USD $28.60 /Hr. General Summary of Position Accurately and efficiently prepares portions cooks and presents a variety of hot and/or cold food items for various meal periods: to include Breakfast Lunch Dinner and Special/Catered Events. The general responsibilities of the position include those listed below but department leadership may identify other responsibilities of the position. These responsibilities may differ among hospitals depending on business necessities and department requirements. Primary Duties and Responsibilities Prepares measures ingredients and cooks food in accordance with established recipes production records current applicable federal state and department standards guidelines and regulations to ensure high-quality food and service is provided. Where appropriate reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. May prepare food and serve customers in a made to order setting including a grill station. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with current applicable federal state and corporate standards guidelines and regulations to ensure high-quality food service is provided. Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe orderly and efficient manner. Informs supervisor of malfunctioning damaged and/or unsafe equipment. Tastes products as needed to ensure high quality reads menus adheres to production sheets and keeps accurate taste temperature and production records. Responsible for cleaning and sanitizing workstation and equipment. Works in a safe manner to avoid injury to self and others. Reports unsafe conditions accidents and injuries immediately. Complies with all company safety and risk management policies and procedures. May receive inventory lift products and supplies and prepare meals for customers requiring special diets. Contributes to the achievement of established department goals and objectives and adheres to department policies procedures quality and safety standards. Complies with governmental and accreditation regulations. Participates in departmental meetings initiatives training programs as required. Minimal Qualifications Education High School Diploma or GED or equivalent preferred Experience Less than 1 year (minimum of six months) cooking experience in any setting required Knowledge Skills and Abilities Verbal and written communication skills basic math skills required. Basic computer skills preferred. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers vendor representatives supervisors managers and customers. Basic food safety and sanitation knowledge required. Basic knowledge of kitchen equipment proper use of equipment and proper knife handling skills.