Cook - FT - Shift Varies

Northeast Georgia Health System•Gainesville, GA

13d

About The Position

The Cook is responsible for producing quality food for patients and staff while following standardized recipes and production sheets to ensure consistency and minimize waste. The role also ensures compliance with applicable regulatory requirements. The Cook prepares food according to established guidelines, checks menus and production schedules, scales recipes to meet patient, cafeteria, and catering needs, and prepares and portions hot foods to meet presentation standards. The role supports timely tray-line and cafeteria-line setup and replenishment, anticipates items that may run out, performs advance preparation, and recommends appropriate use of leftovers to the Chef Manager or Supervisor. The Cook maintains safety and sanitation standards, cleans equipment and work areas, monitors and documents food temperatures, uses proper cooling procedures, and labels and stores food appropriately. The role follows expiration-date, hand-washing, and glove-use guidelines. Physical demands include occasional lifting and carrying up to 50 pounds, frequent kneeling, stooping, bending, standing, and walking, and occasional pushing and pulling.

Requirements

Ability to read, understand, and speak basic English to perform essential job functions.
Ability to add, subtract, multiply, and divide.
Ability to follow verbal and written directions.
Ability to understand and carry out instructions furnished in written, oral, or diagram form.

Nice To Haves

High school diploma or GED.
Two years of cooking experience.

Responsibilities

Prepare food according to established guidelines, menus, production schedules, standardized recipes, and preparation sheets.
Scale recipes to appropriate quantities for patient, cafeteria, and catering needs.
Prepare hot food, portion it properly, and meet presentation standards.
Recommend appropriate utilization of leftover food products to the Chef Manager or Supervisor.
Set up tray lines and cafeteria lines on time, replenish food as needed, anticipate items that may run out, and perform advance preparation.
Maintain safety and sanitation standards and comply with local and state regulations.
Clean equipment and sanitize the work area throughout the day and at the end of the shift.
Ensure green and red buckets are in place and used appropriately.
Hold food at appropriate temperatures, use cooling procedures for food in the temperature danger zone, and document temperature monitoring according to procedure.
Keep the work area organized and free from clutter; label and store food properly and ensure food is used or discarded by its expiration date.
Follow hand-washing guidelines and wear gloves when handling ready-to-eat food.