Job Summary:
The First Cook must understand and apply the fundamentals of cooking. The First Cook is responsible for the completion of food production according to standard recipes, production sheets and meal schedules.

The First Cook tastes and monitors food quality, performs cleaning tasks according to cleaning schedule, assists with trayline as needed, and performs other duties as assigned.

The First Cook must have an understanding of all areas of sanitation practices to ensure compliance with HAACP, Local, State and JCAHO requirements.

The cook is responsible for providing the highest quality of service to customers at all times.

Job Responsibilities:

FUNDAMENTALS Reads and follows recipes and is able to extend recipes using conversion charts to increase/decrease portions.

Reads and follows production sheets to gather all food items needed for each meal and to produce the correct number of servings for each meal.

Uses proper portions and utensils for all food items.

Uses proper roasting procedures for all meat items, including proper time, temperature and correct internal temperatures.

Practices safe food handling methods according to HAACP and infection control standards, including but not limited to: temperature control, proper cooking methods, and proper hand washing procedures.

Covers, labels, dates and stores food in a proper manner according to guidelines.

Able to operate all necessary equipment in the production of foods.

FOOD PREPARATION

Prepares hot food for all meals according to recipes. Monitors and maintains correct appearance, temperature and flavor of all items produced.

Organizes the timing of all production work to keep up with needs.

Replenishes all hot foods in a timely manner to cafeteria, trayline, doctor's lounge and catering functions to ensure and maintain continuous service.

Preps all items for the following day's meals. Completes all food station set up for meal service 15 minutes prior to cafeteria and trayline start times.

Follows HACCP infection control standards at all times.

CLEANING AND SANITIZING RESPONSIBILITIES

Maintains a clean and orderly work environment that meets the safety and sanitation requirements of the department as well as those of local, state and federal agencies.

Completes daily and weekly cleaning assignments.

Follows all State, Local and HACCP standards at all times.

TRAYLINE Accurately sets up the trayline with correct food and utensils.

Follows infection control standards at all times (ie gloves, hairnet).Prepares patient trays accurately and in a highly presentable manner.

Monitors presentation/appearance of food. Follows tray garnish rotation.

Follows set-up diagrams. Maintains accurate portion size on all trays.

Maintains trayline speed of 3-4 trays per minutes. Properly "breaks down", sanitizes and restocks trayline stations according to department procedures.

Ensures all food items are covered, labeled, dated and returned to correct areas.

Takes equipment and utensils during service time to correct ware washing area for proper cleaning.

CATERING Prepares functions according to menu.

Checks temperatures and appearance prior to service and corrects if necessary.

COMMUNICATIONS Accepts assigned duties in cooperative manner. Accepts accountability for information contained in the Employee Handbook.

NOTE: The above stated duties are intended to outline those functions typically performed by individuals assigned to this classification.

This description of duties is not intended to be all inclusive or to limit the discretionary authority of supervisors to assign other tasks of similar nature or level of responsibility.

Other duties as assigned

Education:

High school diploma or GED equivalent. Experience:

Completion of culinary training and/or 3 to 5 years of quantity/quality cooking experience preferred.

Must be able to read, understand and follow through on detailed instructions.

Able to read, understand and follow recipes.

Basic knowledge of cooking measurements. Ability to perform basic math functions (addition, subtraction, multiplication and division).

Ability to communicate and work well with people.

Physical Requirements:

Able to withstand extreme temperature changes.

Occasionally lifts and carries equipment and supplies up to 50 lbs.

Occasionally climbs stairs. 98% of work day is spent indoors, 70% standing and 30% walking.