Cook - Cherry Hospital

State of North Carolina•Fort Wayne, IN

5d•Onsite

About The Position

Prepare foods for patient meals and snacks following safe food handling practices and utilizing standardized recipes. About the Facility: Cherry Hospital is a State-of-the-Art Psychiatric hospital located in Goldsboro, North Carolina. Cherry Hospital serves the 38 most eastern counties of North Carolina with a mission to serve those with the greatest need and the fewest resources. We strive to create a healing environment in which every team member has opportunity to positively impact the lives of those around them and the individuals we serve. Learn more about our facility at https://www.ncdhhs.gov/divisions/state-operated-healthcare-facilities/facilities/state-psychiatric-hospitals. In addition to a very competitive salary, this opportunity offers an excellent benefits package, loan repayment opportunities, employment stability and rewarding professional opportunities.

Requirements

Education and/or experience in food preparation that is directly related to the job and consistent with accepted practices of the trade equivalent to one year of experience in a commercial and/or institutional setting.

Nice To Haves

Demonstrated knowledge of methods of preparation and cooking of food quantity.
Demonstrated knowledge of the uses and adaptability of the various pieces of equipment including steam pots, ovens, tilt grills, mixers, and food processors.
Ability to interpret and follow standard recipes and prescribed menus as well as specific oral and written instructions.
Ability to maintain high standards of personal cleanliness as well as food sanitation.

Responsibilities

Position is responsible for the preparation of meats, vegetables, and/or bakery items.
Work is performed in accordance with menus, recipes, and production sheets and requires skill in the interpretation of these computerized guides.
The position involves the skill in operating quantity food production equipment, skill in determining the degree of doneness and wholesomeness of food, and in applying standard food handling and sanitation techniques to complete regular menu items and meet standards of consistency in mechanical modifications, as well as meet restrictions of therapeutic diets by prescribed serving time.