Cook Healthcare- Athens Georgia

Food Management Group•Athens, GA

21h

About The Position

The Cook prepares food for patients, employees, and guests under the supervision of the Food Services Director. The Cook may also provide general supervision of the Food Service Department when the Food Service Director is absent. The role works with facility personnel, patients, patients’ family members, guests, and vendors, and reports directly to the Dietary Coordinator. The Cook reviews menus and production sheets, coordinates cooking schedules, prepares meals and modified diets, and ensures food is ready and served at appropriate times and temperatures. The position also includes assisting with food and supply orders, supporting the serving line, maintaining a clean and orderly cooking area, and following hospital and dietary dress codes. The Cook must be able to respond to workload changes and use time productively.

Requirements

Must be able to read and write, make simple calculations, and follow written and oral instructions.
Must be thoroughly familiar with foods and food preparation methods.
Must know proper methods and cooking temperatures for maximizing the utilization and yield of meats and other foods.
Must be able to time and space vegetable cooking to preserve nutritional quality, flavor, and appearance.
Two years of training or experience in large-scale commercial or institutional food preparation.
Some formal or on-the-job training in food preparation and cooking, estimating food quantities, requisitioning and storing food and supplies, kitchen management, and sanitation and safety in handling food and equipment.
Ability to supervise and work cooperatively with others.
Must have a clean background and pass a criminal background check and drug screen.
Must have transportation.
Must be ready for immediate hire, pending background and drug test.

Responsibilities

Review menus to determine the types and quantities of foods to prepare.
Follow production sheets from the Food Service Director.
Plan cooking schedules with the Director so food is ready at specified times.
Consult with the Director about modified diet preparations and the use of leftovers.
Prepare and season food items for each meal in sufficient quantities for service requirements.
Measure and mix ingredients according to recipes, using kitchen utensils and equipment to prepare sauces, soups, stews, casseroles, and desserts.
Bake, roast, broil, and steam meats, fish, and other foods.
Taste and observe foods during cooking and adjust ingredients or seasoning as needed.
Retrieve food from refrigerators, freezers, and other storage areas.
Carve and portion meats, fish, and poultry for individual servings.
Portion servings according to menu combinations or patient orders.
Test food for doneness using appropriate methods, including a food thermometer, and adjust cooking controls and timers as required.
Check prepared food temperatures to ensure proper temperatures for service.
Assist with accurately placing weekly food and supply orders according to the Food Service Director’s guidelines.
Assist on the serving line.
Maintain the cooking area in a clean, neat, and orderly manner.
Observe hospital and dietary dress codes.
Respond to workload schedule changes and use time productively.
Provide general supervision of the Food Service Department in the absence of the Food Service Director.