COOK

Forrest General Hospital•Hattiesburg, MS

20d

About The Position

Under the direction of the production food service supervisor and manager, the Cook prepares food according to standardized recipes and production guides, ensuring assigned menu items are timely and meet quality standards. The role includes preparing, serving, and cleaning assigned work areas; handling food products such as seafood, beef, pork, poultry, fruits, and vegetables; and using knives and kitchen equipment properly. The Cook handles high-volume production and helps maintain continuity of service by assisting throughout the department and meeting customer service standards. The Cook works under pressure to meet service deadlines, may work overtime when required, and provides on-the-job training to new employees during their orientation. The role requires following recipes, documenting issues that could improve product quality, and communicating appropriately with patients, families, visitors, and customers of all age groups while respecting cultural and religious beliefs. The Cook completes assignments as directed by supervisors. Performance expectations include demonstrating proper equipment use, recipe and station skills, customer service, completion of cleaning duties, food dating and rotation, appropriate cooking methods, and control of food cost and waste. The Cook is also expected to train new staff appropriately during their department orientation.

Requirements

Good reading and writing skills and knowledge of addition, subtraction, and simple fractions.
Ability to organize cooking tasks, read and interpret recipes and written instructions, operate department equipment, and complete inventory and PAR orders.
Ability to accept direction from supervisors, respond promptly, cooperate with others, and direct activities of other employees.
Ability to show initiative, complete priority tasks, and deal with stress related to time limits.

Nice To Haves

High school diploma or equivalent preferred.
One or more years of work experience preferred; applicants with less than one year may be considered if they can document adequate skills.
ServeSafe Certification preferred, to be obtained within one year of employment.

Responsibilities

Prepare assigned menu items using standardized recipes and production guides while meeting timeliness and quality standards.
Prepare, serve, and clean assigned work areas.
Handle seafood, beef, pork, poultry, fruits, vegetables, knives, and kitchen equipment properly.
Handle high-volume daily cooking production while maintaining required quality standards.
Assist in all areas of the department to maintain continuity of service and meet customer service standards.
Work under pressure and meet service-time deadlines; work overtime when required.
Provide on-the-job training to new employees during their orientation process.
Follow recipes and document issues that may improve product quality.
Communicate and interact appropriately with patients, families, visitors, and customers of all age groups, with sensitivity to cultural and religious beliefs.
Complete assignments as directed by supervisors.
Demonstrate proper use of production equipment and the ability to produce assigned station recipes.
Complete assigned cleaning duties and maintain a clean work area.
Rotate and date food products.
Use proper cooking methods and help control food cost and waste.
Organize cooking tasks, complete inventory and PAR orders, respond to supervisors, cooperate with others, and direct activities of other employees as needed.
Show initiative by completing unassigned priority tasks and manage stress related to time limits.