Cook - FT - Shift Varies

Northeast Georgia Health System•Gainesville, GA

About The Position

The Cook is responsible for quality food production for patients and staff. The role follows standardized recipes and production sheets to ensure consistency and minimize waste, while ensuring compliance with regulatory agencies. The schedule varies. The Cook checks menus and production schedules, prepares and portions foods according to established guidelines, and helps set up and replenish tray and cafeteria lines. The position also maintains food safety, sanitation, temperature-monitoring, cleaning, labeling, and storage standards in accordance with applicable procedures and regulations.

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 provided in written, oral, or diagram form.

Nice To Haves

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

Responsibilities

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