Cook - FT - Shift Varies

Northeast Georgia Health System•Gainesville, GA

4d•Onsite

About The Position

Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies.

Requirements

Ability to read, understand, and speak basic English to perform essential job functions of the job
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
Up to 50 lbs, Occasionally 0-30% of time
Up to 50 lbs, Occasionally 0-30% of time
Moderate, Occasionally 0-30% of time
Frequently 31-65%
Frequently 31-65%
Occasionally 0-30%
Frequently 31-65%
Reading, Writing, Reasoning, Talking, Fingering

Nice To Haves

High School Diploma or GED
Two (2) years cooking experience

Responsibilities

Preparing items according to established guidelines.
Checking menu and production schedule to determine variety and quantity of foods to prepare.
Using standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc.
Preparing hot food following preparation sheets and recipes.
Properly portioning and ensuring presentation standards are met.
Recommending to Chef Manager/Supervisor proper utilization of leftover food products.
Preparing foods at appropriate temperatures.
Setting up tray line and cafeteria line on time.
Replenishing food as needed on cafeteria line or tray line.
Anticipating items that might run out and have a backup ready.
Doing advance preparation as indicated.
Maintaining safety and sanitation standards ensuring compliance with local and state regulations.
Cleaning equipment according to standards.
Cleaning and sanitizing work area throughout the day and at the end of shift.
Ensuring green/red buckets are in place and being used appropriately.
Holding food at the appropriate temperature.
Using cool down procedure for food in the temperature danger zone.
Correctly documenting temperature monitoring per procedure.
Keeping area organized and free from clutter.
Labeling and storing food properly.
Ensuring food is used or discarded prior to or on expiration date.
Following hand washing guidelines and wearing gloves when handling ready to eat food.