Cook / SEIU - D/FT

GENERAL OVERVIEW

Prepares foods for service to patients, cafeteria and catering customers

ESSENTIAL RESPONSIBILITIES

• Prepares and produces hot and cold food items for assigned areas and for special requests in accordance with departmental standards, regulatory standards and pre-established task assignments. (60%)
• Utilizes proper food handling and food storage techniques when receiving, rotating, storing and preparing food. (20%)
• Performs cleaning functions in assigned areas following established schedules and using prescribed methods and required chemicals. Complies with all safety and infection control guidelines. (10%)
• Maintains safety and sanitation standards according to departmental policies and regulatory agency requirements (10%)
• Performs all other duties as assigned.

QUALIFICATIONS

Minimum

• Associate's Degree in Culinary Arts or equivalent food production experience required.

Preferred

• ACHD or Serve Safe certification preferred.
• Experience in an institutional setting strongly preferred.

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