Hot Food Cook

Responsibilities and Essential Job Functions

• Maintains a safe, sanitary work environment conforming to policies and regulations
• Operates and maintains food service equipment
• Stores, labels and dates food items; uses the First In, First Out (FIFO) methodology
• Cooks a variety of menu items for patients, guests and Meals on Wheels participants following therapeutic diet orders, standardized recipes and food production schedules
• Follows HACCP (Hazard Analysis & Critical Control Point) principles for time and temperature; records per policy
• Records and maintains accurate food production and leftover/waste records
• Tastes and evaluates food for quality; ensures quality standards are met
• Serves menu items for patients, guests and Meals on Wheels participants utilizing correct servicing utensil and serving size
• Washes dishes, serviceware and pots/pans in the dishroom and pot/pan area
• Removes trash, boxes and other waste from the department
• Cleans throughout the department including but not limited to surfaces, equipment, carts, walls, and floors
• Performs other duties as assigned
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• Cooking experience.

Preferred Education and Experience

• High School Graduate Or GED.
• 2 or more years experience with institutional food equipment.

Required Licensure and Certification

• Clay County Food Handler permit or ServSafe certification within 30 days.

Knowledge Requirements

• Ability to read, write, and perform basic math calculations.

We are an equal employment opportunity employer without regard to a person’s race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.