Cook PRN

Emory•Johns Creek, GA

About The Position

The Cook prepares and cooks menu items for patients on general and modified diets, as well as for cafeteria and satellite food-service customers. The role uses recipes and culinary fundamentals to prepare specified quantities of hot and cold items, inspect food for palatability and correct temperature, and present food attractively. The Cook may set up and transport food for patient tray assembly, cafeteria, retail, satellite, or special events, and may serve or carve food. The position maintains a clean, organized, and safe work area; follows food-safety, infection-control, and regulatory requirements; and records production, temperature, meal, and inventory information. The Cook operates and cleans institutional cooking equipment, manages food and supply storage using FIFO practices, and communicates concerns to team members and supervisors. The role also includes professional development activities and other related responsibilities as required.

Requirements

Must be able to read, write, and follow instructions.
Two years of institutional food preparation or cooking experience, or completion of a two-year culinary degree or certification.
Ability to lift up to 50 pounds.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare menu items for patients on general and modified diets and for cafeteria and satellite food-service customers.
Prepare and cook hot and cold menu items in specified quantities by following recipes and using sound culinary fundamentals.
Inspect and taste food for palatability and appropriate temperature.
Present and display food attractively, using creativity and garnishes.
Set up and transport food for patient tray assembly, cafeteria, retail, satellite, or special events; may serve or carve food.
Measure and weigh ingredients.
Clean, sanitize, and organize the work area; clean up in preparation for the next meal and dispose of food debris and empty containers.
Remove pots and pans to the cleaning area, prescrape and soak pans, and wash pots and pans when requested.
Follow safety and infection-control procedures, use required protective devices, and report safety hazards.
Keep records of quantities produced and used and record food and refrigerator/freezer temperatures, meal tallies, and inventory.
Return unused ingredients and non-food supplies to designated storage, review and appropriately store leftovers, and label and date food.
Use FIFO food storage and preparation practices.
Operate institutional cooking equipment, including convection ovens, broilers, deep-fat fryers, pressure fryers, and steam-jacketed kettles.
Clean equipment and perform preventive maintenance as recommended by the manufacturer.
Requisition and maintain food and supplies from the storeroom; verify that stored items meet recipe requirements and specifications, and report unusual movement of food or supplies.
Use a computer to enter and access recipes and menus.
Communicate concerns or problems promptly to team members and supervisors and communicate new ideas to the Chef or Manager.
Work with the Manager on a professional development plan, attend educational in-services as appropriate, and participate in professional activities and organizations to maintain current knowledge.
Perform related responsibilities as required.