Cook: Main Dining Room

About the position

The cook prepares nutritious and appetizing food; utilizing recipes and/or conventional production equipment. This role adheres to all sanitation and food handling codes following the Hazard Analysis Critical Control Point guidelines.

Responsibilities

• Prepares food for Saint Francis Health System from standardized recipes following the Hazard Analysis Critical Control Point guidelines using conventional cooking processes.
• Prepares grill items at customer request which meets quality standards.
• Able to produce quality products meeting time deadlines and keeping overproduction to a minimum to eliminate waste.
• Holds, cools, and/or stores all food products within time constraints to meet HACCP standards.
• Keeps foods at proper temperature during service, and takes the temperature at the assigned times reporting any problem areas to manager/supervisor.
• Greets customers immediately, asks for orders courteously.
• Uses time productively to limit the wait time of the customer.
• Maintains annual safety and infection control requirements.
• Follows proper sanitation procedures.
• Organizes work area neatly and efficiently, unloads supplies, and places them in the proper storage organization.

Requirements

• High School Diploma or GED preferred.
• Valid Oklahoma Food Handler's permit.
• Ability to understand and follow recipes.
• Basic knowledge of quantity food production.
• Ability to communicate effectively, both written and verbal.
• Ability to correctly use food production equipment.