Cook I

Confluence Health•Wenatchee, WA

7d•Onsite

About The Position

This position is responsible for receiving and processing/preparing food orders for patients, staff, visitors, and catering customers. The Cook I performs culinary techniques and short-order cooking for standard menu items, adhering to all safety and sanitation standards. Key accountabilities include minimizing waste, maintaining food quality, managing par stocks, ordering supplies, and rotating products.

Requirements

Two years of progressively responsible related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate the capability to meet the requirements of the position.
Obtain and maintain a Valid Department of Health Food Handler’s permit issued by the State of Washington

Nice To Haves

High school diploma or equivalent
Vocational training courses in large-quantity cooking is strongly preferred.
Advanced Food Safety Certification (NEHA or ServeSafe)

Responsibilities

Prepares orders for patients, staff, visitors, and catering using standardized recipes and service/plating guidelines, communicating any variances to the Executive Chef.
Performs culinary activities including cold food preparation, blanching, steaming, boiling, simmering, emulsifying, routine sautéing, baking, roasting, grilling, frying, and short-order cooking on a grill station.
Maintains production pars, completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets.
Operates commercial food service equipment safely and accurately, including knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, steam kettle, broiler, gas stove, microwave oven, slow-cooker, and convection oven.
Performs work assignments in accordance with personal hygiene and food preparation/handling/disposal regulations and standards.
Assists customers with orders and answers menu and recipe-related questions.
Works cooperatively and effectively with staff, vendors, and the public, using proper business conduct.
Answers phone, delivers food, goes to the store, and assists in other areas of the department as needed.
Attends all required safety training programs and demonstrates knowledge of safety responsibilities and procedures.
Operates assigned equipment and performs procedures safely.
Maintains work area and equipment in accordance with department standards.
Demonstrates proper body mechanics in all functions.
Follows hospital exposure control plans/bloodborne and airborne pathogens, demonstrating knowledge of techniques and protective barrier equipment.
Ensures a safe environment by instituting appropriate control measures.
Demonstrates respect and regard for the dignity of all individuals, fostering professional relationships and maintaining composure during stressful situations.
Maintains open communication using the appropriate chain of command.
Conducts all work activities with respect for the rights and wishes of patients, visitors, families, and employees.
Maintains confidentiality of all hospital and patient information.
Presents a neat appearance in proper attire and identification.
Displays a 'can do' attitude to contribute to the customer service program.
Promotes effective working relations and works effectively as part of a team.
Participates in staff meetings and supports hospital mission, policies, and procedures.
Utilizes automated systems for communication.
Completes work assignments on time and accepts assignments readily.
Reports to work on time and as scheduled.
Follows procedures, standards of safety, and personal hygiene.
Washes hands properly and wears hair covering when working with food.
Reports to work in proper uniform.
Follows department safety rules.
Maintains a 'clean as you go' work space.
Performs other duties as required or assigned.
Demonstrates Standards of Behavior and adheres to the Code of Conduct.