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Cook at Patterson Health Center
Anthony, Kansas, United States -
Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Food Preparation, HACCP, Equipment Operation, Food Rotation, Cleaning, Sanitization, Portioning, Teamwork, Customer Service, Food Transport, Meeting Attendance, Stocking, Hygiene

Industry

Hospitals and Health Care

Description
Description POSITION SUMMARY: The Nutrition Services department is responsible for the quality and timely provision of meal service and other related services to patients, residents, employees and all Hospital District #6 customers following individual nutritional needs and regulatory guidelines. POSITION RESPONSIBILITIES: Prepares and cooks hot food, bakery products and garnishes for patients, cafeteria and special events as assigned, according to standardized recipes and Hazard Analysis and Critical Control Points (HACCP). Utilizes kitchen equipment such as electric slicer, ovens, dish machine, food processors, and blenders. Utilizes and properly rotates any overproduction of food items. Cleans and sanitizes assigned work areas. Portions out food according to specified recipe and spread sheet. Ensures food ready at the specified time. Function as a team member. Assists patients with ‘Daily Menu’. Transports food cart from kitchen to Medical Services Care Center (Nursing Department). Attends department meetings unless excused. Provide floor stock and snacks so that foods are available in-between meals for request. Adhere to dress code. Good hygiene is required and it is very important to the safety of our customers. Properly monitor and put away all deliveries of food and supplies. Performs other related duties as assigned. Requirements High School Diploma or GED Less than one year experience in institutional cooking or cooking for 30+ individuals preferred

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Responsibilities
The Cook prepares and cooks hot food, bakery products, and garnishes for various customers following standardized recipes and HACCP guidelines. Responsibilities also include utilizing kitchen equipment, managing overproduction, cleaning work areas, portioning food, and ensuring timely service.