First Cook- York Hospital- Day/Evening

Full time (80 hours biweekly) 

Varies Shifts: Day/Evening rotation. As early as 3:30AM and as late as 7:30P

Weekend and Holiday rotation

http://www.joinwellspan.org/Benefits

Job Description:

Under direct supervision of the Executive Sous Chef (and/or Production Team Leader), performs a variety of tasks to assist in the preparation, seasoning, and cooking of food for hospital patients, employees and visitors. Follows standard practices, procedures and sanitation. Follows standardized recipes.

Duties and Responsibilities

Essential Accountabilities:

1. Prepares, seasons and cooks food including meats, fish, poultry, and vegetables.
2. Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner.
3. Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
4. Plans and coordinates cooking schedules so that foods will be ready at required times.
5. Measures and mixes ingredients according to recipes.
6. Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
7. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
8. Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
9. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
10. Ensures that required HACCP guidelines are maintained throughout the food preparation process.
11. Prepares, sets up, and tears down steam table and serving line.

NonEssential Accountabilities:

1. Assists with care and maintenance of department equipment and supplies.
2. Maintains appropriate records, reports, and files as required.
3. Attends meetings as required.
4. Performs other related duties as identified.

Common Expectations:

1. Maintains established policies and procedures, objectives, quality assessment and safety standards.
2. Participates in educational programs and inservice meetings.
3. Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.

Qualifications

• Notes:
  • Other combinations of formal education, training and experience may be considered.
  • Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job.
• Minimum Experience:
  • 6-12 months
• Minimum Education:
  • None
• Minimum Field Of Expertise:
  • Knowledge of cooking methods/procedures, including types of preparation and related routines
• Preferred Education:
  • High School or G.E.D.
• Preferred Courses:
  • Training in institutional food preparation
• Physical Demands:
  • Moderate physical effort (lift/carry 11 to 25 lbs)
  • Frequent prolonged standing/walking