SAH Cook

Maintains a high standard for sanitation in the production area.

On a daily basis prepares assigned recipes in proper quantities meeting established standards to ensure the highest in customer satisfaction

• List item


• Knows and practices the principles of quantity food cooking.


• Assures that foods are properly cooked to specified temperature.


• Takes corrective action to assure proper food temperatures (below 40 or above 140) as noted in the temperature records.


• Reports to supervisor food products of questionable quality (raw or cooked) to ensure quality food production at all times.


• Attends and participates in a prepared manner in scheduled meetings/in-service.


• Continues to evaluate and strives to improve the taste smell appearance and texture of food to ensure high quality.


• Prepares all breakfast lunch dinner and special items for the patients and cafeteria following established standards.


• Reports promptly any potentially unsafe conditions.


• Alerts other employees of possible unsafe work practices.


• Maintains a clean-as-you-go attitude and sanitary work area to provide proper conditions for food production.


• Maintains clean and sanitary equipment/utensils using prescribed cleaning methods.


• Uses proper hand washing techniques at all times.


• Suggests items for café menu rotation.


• Prepares special requests accurately and on time.


• Produces recipes to the quantities determined to avoid waste or run-outs.


• Produces recipes and modifications for diets to ensure wholesomeness as noted by the taste panel.


• Follows standardized recipe cards to assure consistency of product from day-to-day.


• Determines which recipes to use first to maximize use of equipment.


• Completes daily pre-preparation and pull worksheet as assigned.


• Prepares foods for special functions patients and customers in a delicious and attractive manner.


• Adheres to sanitation guidelines to prevent food borne illness and possible spread of infections


• Assured that all food is properly chilled covered labeled dated and stored


• Demonstrates the competent usage of proper body mechanics as trained in all functions which require the movement of any object by not incurring any lost time as a result of injury


• Maintains cook's walk-in in an orderly and sanitary condition by ensuring proper storage labeling and thawing of all food products


• Maintains walk-in freezer in an orderly and sanitary condition by ensuring proper storage labeling and freezing of all food products.


• Records refrigeration temperatures in a daily temperature log


• Prepares food for special functions patients and customers in a delicious and attractive manner.


• Demonstrates respect and regard for the dignity of all patients families visitors and fellow employees to ensure a professional responsible and courteous environment.
  
  
  
  • Commits to recognize and respect cultural diversity for all customers (internal and external).
  
  
  • Communicates effectively with internal and external customers with respect of differences in cultures values beliefs and ages utilizing interpreters when needed.
  
  
  
  

• Must be able to read write speak and understand English


• One to two years high-volume production cooking preferred.

EDUCATION:

• High School diploma or GED preferred. Elementary level required.