Cook I

Prepare quality foods for patients and employees, while following all food regulations. Communicate effectively with all kitchen staff to ensure delivery of hot foods to be delivered on time for each meal service. Regularly communicate inventory needs to the inventory technician.

Updhold the organization’s vision, mission and corporate values. Demonstrate understanding of and compliance with organization’s policies, procedures, code of conduct and work rules.

Prepare menu items in accordance with forecasted quanities, diet types and textures, following established recipes

Provide leadership in the kitchen; train and direct food service workers when needed. Communicate and line out duties for food service workers to assist in the preparation of menu items and trays.

Comunicate with the kitchen supervisor and manager of nutrition services if you observe any work rule violations, food safety issues, food storage issues, equipment issues or any other issue that can negetively affect the department.

Provide recommendations for improvements to supervisors to improve work flow and quality of food produced.

Proactively check inventory based on forecasted menus, thawing foods out properly, and regularly communicating inventory needs to the inventory technician.

Use time management to ensure foods are cooked and delivered on time for each meal.

Provide leadership and training to other Nutrition Services Staff.

Maintain sanitation and infection control according to established procedures

Direct the disposition of leftovers, labeling and storaging of food to prevent spillage and contamination

Clean food preparation areas and equiptment, in addition to crockery and cutlery.

Perform other duties as assigned