PM Cook

American Addiction Centers•Milwaukee, WI

10d•$21 - $31•Onsite

About The Position

The PM Cook is responsible for preparing food according to production sheets and recipes, ensuring quality and quantity. This role involves maintaining production records, measuring and mixing ingredients, and utilizing various kitchen equipment to prepare a range of food items. The cook will also be responsible for monitoring food temperatures, adhering to safe food handling procedures, and controlling food waste. This position requires the ability to provide age-appropriate care to patients and understand growth and development principles.

Requirements

High School Graduate (or equivalent knowledge)
ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.
Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.
Familiarity with diet restrictions and ability to adapt recipes accordingly.
Ability to measure and scale amounts of ingredients used in a recipe.
Proficient time management skills.
Strong interpersonal skills.

Responsibilities

Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare.
Prepares food on daily production report according to established guidelines.
Maintains time and production records.
Measures and mixes ingredients according to recipe.
Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes.
Carves and slices meats and cheese.
Garnishes, displays and serves food items according to standards and recipes.
Ensures proper storage and rotation of inventories in refrigerators and freezers.
Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.
Follows department standards for safe food handling, storage and sanitation.
Maintain temperature logs for production areas per department standards.
Monitors accurate portioning and promotes food waste control.
Prepares in small batches to help control waste/cost.
Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served.
Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures.