Deli-Prep/Cook

PruittHealth•Norcross, GA

12h•Onsite

About The Position

The Deli Prep Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and local laws and company standards. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with the Chef and Sous Chef to allocate resources in an efficient manner so that each food item is compliant with the Grill Standards.

Requirements

One-year institutional food service experience as a cook.

Nice To Haves

Previous food service and/or food preparation experience preferred
Long term care dietary experience is preferred

Responsibilities

Working knowledge of food handling, preparation and storage techniques that comply with state and local laws and company standards.
Ability to apply regulations to work situations of cook and to supervision of staff assistants.
Appreciation of the importance of food preparation in enhancing quality of food for all guests.
Demonstrates knowledge of and respect for the rights, dignity and individuality of each co-worker and guest.
Demonstrates honesty and integrity at all times in the care and use of facility property.
Able to understand and to follow written and verbal directions including menus, substitution lists and labels.
Able effectively to communicate with staff members and residents through verbal and/or written means.
Knowledge of emergency and disaster procedures of facility.
Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency.
Sufficient mobility and strength to move freely through the building, to always assure guest safety.
Demonstrates respect for co-workers and responds to needs of guests by complying with facility policies on attendance, punctuality, and dress code.
Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays.
Working knowledge and ability to comply with facility policies and procedures for work place safety.
Demonstrates ability to prioritize tasks/responsibilities and complete duties/projects within allotted time.
Able to respond to change productively and to handle additional tasks/projects as assigned.
Able to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm to health and safety of self and others.
Follows recipes and prepares foods that correspond to menu cycles prepared by Chef.
Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
Is able to help in all areas of the kitchen as needed.
Continuously cleans food service work areas as food preparation and service is done.
Uses food supplies and equipment in an efficient and economic manner to prevent waste.
Prepares sandwiches and deli related items according to the menu.
Stocks and rotates all Deli products. Cleans, changes pans and notifies Chef or Sous Chef of inventory concerns.
Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules.
Handles, stores, disposes of food supplies and prepared food in accord with department procedures and in compliance with state, local and company standards.
Always follow facility policies and procedures for infection control to maintain a sanitary food preparation and storage area.
Uses personal protective equipment when indicated.
Follows facility procedures for resident trays that require special handling.
Corrects problem and/or reports problems promptly to Chef/Manager.
Communicates with Chef/Manager throughout shift as needed to best meet needs of residents.
Assists Department Head with preparation for local inspections.
Reports injury to self or other to supervisor immediately.
Cleans tables in the dining area after each meal.
Cleans work area at the end of shift and after meals, including sweeping and mopping.
Removes garbage from kitchen areas and hoses out garbage containers.
Complies with infection control policies in the work area.
Scrapes dishes, washes dishes, pots and pans.
Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
Checks stock as needed and stores in an appropriate manner according to facility guidelines.
Stores cleaning material appropriately.
Sets up tray line and performs tray line service.
Properly stores leftovers/ opened food.
Makes coffee/ tea as requested.
Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.
Operates the coffee & tea maker, dish machine, garbage disposal, mixer, blender, meat slicer and steamer.
Follows standardized recipes.
Uses serving equipment (ladle, spoon, scoops, etc.).
Checks and records water temperature (dishwasher, pat and pan sink, etc.).
Checks dishwasher with sanitizer strips.
Checks chemical levels and replaces if needed.
Participates in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
Attends and participates in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required.