Registry Cook

Emory Healthcare•Johns Creek, GA

10d

About The Position

The Registry Cook prepares menu items for patients on general and modified diets, as well as for cafeteria and satellite food service customers. The role follows recipes and established procedures to measure, weigh, mix, and cook hot and cold menu items in specified quantities. The cook inspects and tastes prepared food for palatability and correct temperature, presents and garnishes food, and may serve or carve it or help set up and transport items for patient tray assembly, cafeterias, retail locations, satellite service, or special events. The cook maintains a clean, sanitized, and organized work area; follows food safety, infection-control, and regulatory requirements; and uses protective devices to prevent food-borne illness. Duties also include keeping production and temperature records, managing ingredients and leftovers using FIFO, requisitioning and maintaining supplies, and operating and cleaning institutional cooking equipment. The cook uses a computer to access recipes and menus and record activity statistics, communicates concerns and ideas to team members and supervisors, and participates in professional development and educational in-services.

Requirements

Must be able to read, write, and follow instructions.
Two years of institutional food preparation or cooking experience, or completion of a two-year culinary degree or certification.
Ability to lift up to 50 pounds.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
Follow recipes and established procedures to measure, weigh, mix, and prepare hot and cold menu items in specified quantities.
Cook menu items using sound cooking and culinary fundamentals.
Inspect and taste food for palatability and appropriate temperature.
Present and display food creatively, including garnishing; may serve or carve food.
Set up and transport food for patient tray assembly, cafeteria, retail, satellite, or special-event service as needed.
Clean, sanitize, and organize the work area; clean up spills and food debris and dispose of empty containers.
Remove pots and pans to the cleaning area, prescrape and soak them, and wash them when requested.
Follow safety, infection-control, food-protection, and applicable county, state, and federal requirements; report safety hazards.
Keep records of quantities produced and used, food and refrigerator/freezer temperatures, meal tallies, inventory, and other activity statistics.
Return unused ingredients and non-food supplies to designated storage; review, label, date, and store or reuse leftovers appropriately.
Use FIFO for food storage and preparation.
Operate institutional cooking equipment, including convection ovens, broilers, deep-fat fryers, pressure fryers, and steam-jacketed kettles.
Clean equipment and perform preventative maintenance as recommended by the manufacturer.
Requisition and maintain food and supplies from the storeroom, and verify that issued items meet recipe requirements and specifications.
Report unusual movement of food and supplies.
Use a computer to enter and access recipes and menus.
Communicate concerns and problems to team members and supervisors, and communicate new ideas to the Chef or Manager.
Work with the Manager on a professional development plan and attend educational in-services as appropriate.
Participate in professional activities and organizations to maintain knowledge of current trends, practices, and developments.
Perform related responsibilities as required.