Part-Time Cook

GermBlast•Amarillo, TX

13d•Onsite

About The Position

The Cook is responsible for the preparation and cooking of food items for patients, cafeteria and catering, with emphasis on quality. Follows strict sanitation guidelines set up by the State of Texas Health Department.

Requirements

Ability to read and write English.
Ability to communicate with staff, physicians, support agencies, vendors, and others.
Ability to remain calm under stress.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
Quantitative/mathematical ability (addition, subtraction, multiplication, division, standard/metric measurement).
Will be subjected to cold when entering refrigerator and freezer as well as fumes from chemicals, cooking odors, gases and odors from patient rooms.
Potential hazards from cuts from knives and meat slicer and/or burns from cooking and heating surfaces.
Institutional cooking experience required (1 – 3 years).
Good written and verbal communication skills.
Must successfully complete the pre-employment assessment.

Nice To Haves

High school graduate or GED preferred.
Typing and basic computer skills preferred.
Prefer candidate has either food handler or ServSafe Certification.

Responsibilities

Prepare and garnish food for patient, cafeteria, and catering services, following standardized recipes.
Meet or exceed quality standards through periodic tasting for palatability and consistency, cooking/serving temperatures, and visual inspection.
Follow appropriate menu and production guide for food.
Exhibit basic skills in food preparation and equipment utilization/safety, organization, and planning of production to meet menu demands.
Maintain food temperatures through entire preparation cycle.
Use food-handling techniques as set in departmental policies and procedures.
Store unused food items labeling and dating.
Report needed repairs and/or supplies to manager.
Clean all worktables, ovens, fryers, grill, steam kettle, refrigerators and stove following the posted cleaning schedule.
Regularly attends and actively participates in departmental and other meetings.
Assure that the Dietary Department meets the State, Medicare, The Joint Commission and other regulations required.
Other duties assigned.