Line Cook - Cafeteria

The Staff Pad•Helena, MT

16h•Onsite

About The Position

This position is responsible for the handling and preparation of food in accordance with food safety requirements, standards of quality preparation, portion controls, standardized recipes, and forecasting appropriate quantities to meet menu and census requirements, aligning with the mission to provide exceptional and compassionate healthcare. The role involves locating appropriate recipes, assisting in ordering ingredients, preparing meals, evaluating recipes for additional uses, and filing acceptable recipes for future reference. Daily tasks include participating in quality control and food production, adhering to food safety requirements, and following techniques to prepare menu items to food quality and safety standards. Competency in all aspects of food production, from patient feeding to upscale catering, is required. The individual must be flexible to cover some weekend, holiday, and vacation shifts and assure accurate therapeutic modification of foods.

Requirements

Knowledge of standards of food preparation, sanitation and food safety
Formal cooking classes
Food safety classes
On the job experience of at least one year
High School diploma or GED

Nice To Haves

Experience in a health care setting

Responsibilities

Completes basic cooking/baking skills such as sifting, dicing, pureeing, roasting, basting, poaching, grilling, weighing, measuring and steaming in an accurate manner.
Demonstrates knowledge of quality food production.
Follows production sheets using standardized recipes and completes production sheets in stating amounts produced and left overs for a left over amount for each meal.
Obtains quantities of food from storage areas and reports any low quantities or supplies needed to supervisor.
Provides high quality customer service.
Tastes all foods prior to serving. Takes action to improve flavor when necessary or replaces item.
Weighs, measures and performs basic math in order to follow and prepare items in proper standardized recipes and in proper portions.
Adheres to safety precautions including hazardous wastes and proper sharps disposal.
Participates in hospital and unit specific practices to maintain clean, safe and comfortable environment for patients and staff.
Reports any faulty equipment or unsafe conditions to supervisor.
Covers, labels and dates all food for storage. Maintains proper food safety, cleaning and sanitary standards in work area.