Cook - Weekends Only (Grill)

Mary Free Bed Rehabilitation Hospital•Grand Rapids, MI

1d•Onsite

About The Position

The Prep Cook is responsible for preparing food and serving customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The Prep Cook is also responsible for operating and cleaning equipment. The focus of the Prep Cook is to prepare the items on production sheets, complete all documentation, reporting, and logs for the meal services to serve customers in an efficient and friendly manner in accordance with the organizational mission statement, values, and goals.

Requirements

Communication and customer service skills, good hand-eye coordination.
Ability to follow written and oral directions.
Ability to use standard measures.
Food Handler’s Permit by applicable state and county.
ServSafe training and certificate as required by applicable state and county.

Nice To Haves

High school diploma or GED equivalent preferred.
1 - 6 months related experience and/or training; or equivalent combination of education and experience.

Responsibilities

Obtains daily production schedule and preparation requirements from the Chef.
Prepares items on production sheets, following established quantities and recipes.
Completes and utilizes daily production worksheets and waste log sheets.
Tastes completed meals to ensure quality.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy and HACCP guidelines.
Completes all required documentation, reports, and logs.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Takes orders from customer and prepare items requiring short preparation time.
Serves customers in an efficient and friendly manner.
Completes orders from steam tables and grill and serves customers at multiple stations.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy.
Follows HACCP guidelines to ensure quality and safety of food supply.
Resolves customer concerns.
Other job duties that may be assigned.
Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members.
This individual should consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information.
Contribute by identifying problems and seeking solutions.
Promote patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service.