Grill/Prep Cook, Kitchen and Dietary, Per diem Varied shifts

KPC GLOBAL MEDICAL CENTERS INC.•Hemet, CA

just now

About The Position

POSITION SUMMARY General Purpose: The Grill/Prep Cook performs a variety of duties in the preparation of various food products. Prepares, seasons and cooks food for hospital patients, employees and visitors. Essential (Primary) Functions: The Grill/Prep Cook prepares seasons and cooks meats and vegetables using skill in frying, grilling, and sautéing. Measures and mixes ingredients according to recipe. Deep fries, grills and sautes meats, fish, vegetables and other foods. Adds seasoning to foods during preparation. Observes and tests foods being cooked by tasting, smelling, and piercing. Portions food on serving plates. May add gravies, sauces, and garnishes to servings. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May clean and sanitize work stations and equipment and must follow all KPC and regulatory rules and procedures. The supervisor/manager may assign other duties as needed including directing and training other cooks and kitchen employees.

Requirements

Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying.
This position REQUIRES Weekend coverage, & some Holidays.
High School or equivalent.
6 months preferred, which includes Training in institutional food preparation.
Food Handler's Certification REQUIRED upon hire.
FLEXABLE to Varied Shifts

Responsibilities

Prepares, seasons and cooks food for hospital patients, employees and visitors.
Prepares seasons and cooks meats and vegetables using skill in frying, grilling, and sautéing.
Measures and mixes ingredients according to recipe.
Deep fries, grills and sautes meats, fish, vegetables and other foods.
Adds seasoning to foods during preparation.
Observes and tests foods being cooked by tasting, smelling, and piercing.
Portions food on serving plates.
May add gravies, sauces, and garnishes to servings.
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May clean and sanitize work stations and equipment and must follow all KPC and regulatory rules and procedures.
The supervisor/manager may assign other duties as needed including directing and training other cooks and kitchen employees.