Registry Cook

Emory Healthcare•Johns Creek, GA

About The Position

The Registry Cook prepares menu items for patients on general and modified diets, as well as for cafeteria, satellite food service, retail, and special-event customers. The role uses recipes and culinary fundamentals to prepare specified quantities of hot and cold foods, checks food for palatability and temperature, and presents food with appropriate garnishes. The cook may set up and transport food, serve or carve food, and support patient tray assembly. The position includes maintaining a clean, sanitized, and organized work area; following food safety, infection control, and regulatory requirements; handling and storing food appropriately; and keeping production, temperature, inventory, and other activity records. The cook operates and cleans institutional cooking equipment, requisitions supplies, and communicates concerns to team members and supervisors. The role also includes professional development and participation in educational and professional activities.

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.
High school diploma or equivalent preferred.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
Inspect and taste food for palatability and correct temperature.
Measure and weigh ingredients; follow recipes to prepare hot and cold menu items in specified quantities.
Present and display food creatively, including adding garnishes.
Clean and organize the work area and prepare it for the next meal; sanitize surfaces, remove food debris and containers, and move pots and pans to the cleaning area.
Prescrape and soak pans with burned or dried food and wash pots and pans when requested.
Follow safety, infection control, foodborne illness prevention, and applicable county, state, and federal requirements.
Keep records of quantities produced and used, food and equipment temperatures, meal tallies, inventory, and other activities.
Set up and transport food for patient tray assembly, cafeteria, retail, satellite, or special events as needed; serve or carve food as needed.
Return unused ingredients and supplies to designated storage, assess leftovers for storage or reuse, and label and date food.
Use FIFO food storage and preparation practices and communicate concerns or problems promptly to team members and supervisors.
Operate institutional cooking equipment, including convection ovens, broilers, deep fat fryers, pressure fryers, and steam-jacketed kettles; clean equipment and perform manufacturer-recommended preventive maintenance.
Requisition and maintain food and supplies from the storeroom, verify that stored items meet recipe requirements and specifications, and report unusual movement of supplies.
Use a computer to enter and access recipes and menus.
Work with the Manager on a professional development plan, attend appropriate educational in-services, participate in professional activities and organizations, and communicate new ideas to the Chef or Manager.
Perform related responsibilities as required.