Food Production Tech III (Cook) - Food and Nutrition (Days)

Tanner Health•Villa Rica, GA

11h•Onsite

About The Position

This role involves preparing ingredients, cooking food according to recipes and quality standards, and operating various kitchen equipment. The position also plays a key role in maintaining sanitation and cleanliness, including proper labeling and storage of leftovers. The cook will prepare cold foods, test food for doneness, and monitor food quality throughout preparation. This position is part of the Food and Nutrition department and operates on a day shift.

Requirements

High School Diploma or GED (or 5 years of experience in lieu of diploma/GED)
Two years of related experience
Working knowledge of specialized practices, equipment, and procedures
Experience with bulk cooking for more than 200 people
Knowledge of HACCP guidelines
Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking, and blanching
Proficient use of slicer, grill, fryers, oven, steamers
Proficient demonstrated knife skills
Ability to perform duties with quality results
Good personal hygiene
Must complete ServSafe Food Handler Training course within 6 months of hire
Must complete ServSafe Allergens training within 6 months of hire

Nice To Haves

Applies knowledge of modified diets.

Responsibilities

Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients according to recipes.
Prepare and cook food according to recipes, quality and presentation standards, and food production checklist.
Prepare cold foods, including salads, sandwiches, condiments, and dressings.
Operate ovens, stoves, grills, microwaves, and fryers.
Test food to determine if it has been cooked sufficiently.
Monitor food quality while preparing food.
Ensure leftover food is labeled and stored properly.
Maintain sanitation and cleanliness of the work area and kitchen equipment.
Follow proper food handling and sanitation procedures as per local and federal regulations.
Wash and disinfect the kitchen area, including tables, tools, knives, and equipment.
Prepare all potentially hazardous foods at the correct temperatures according to HACCP guidelines.
Follow appropriate personal hygiene procedures.
Follow proper procedures for receiving, storing, and returning damaged items.
Ensure compliance with food safety procedures such as product rotation, First-In-First-Out (FIFO), date marking, cleaning and organizing storage areas, and cold chain compliance.
Responsible for proper utilization of food and equipment to minimize waste and loss.
Procure food from refrigerators, freezers, and other storage areas.
Inspect food stuffs.
Report maintenance issues immediately to management.
May assist with training.
Scale standardized recipes to meet set production needs.
Substitute foods of equal nutritional value when menu items are unavailable.
Use kitchen tools safely and appropriately, including proper knife handling procedures.
Use measuring tools to precisely measure ingredients and portion sizes.
Plate patient meals as per requirements and in a timely manner.
Set up the serving line according to established time frames and diagrams.
Ensure availability, quality, and presentation of food items during meal periods.
Ensure proper portion, arrangement, and food garnish for patient and café meals.
Assist with the distribution of food to serving areas.
Consider safety in all aspects of the job and follow hospital and department safety and security policies.
Use proper equipment, wear appropriate PPE, and use correct lifting procedures.
Identify and correct unsafe work procedures or conditions, or report them to management and security.
Partner and assist others to promote an environment of teamwork and achieve common goals.
Speak to co-workers and management using clear, appropriate, and professional language.
Respond correctly to certain disaster or emergency situations.
Follow hospital and department policies and procedures, including job conduct and dress code.
Maintain proficiency of skills in other areas of the department as necessary.
Perform other duties as related and assigned by supervisors or management.