Line Cook

Responsibilities:

• Supports customer service and performance improvement goals of the department. Collaborates with other caregivers/staff, within and outside the department, to develop means of enhancing patient care and service. Prepare any, but not limited to the following items: Baked goods, pureed foods, breakfast items, cook/chill foods, vegetables, Starches, mixed salads, sliced meats, specialty items, grilled items. Follow recipes to yield correct portions and standard product. Coordinates production needs to yield accurate amounts of products. Prepared food items are placed in appropriate pans to yield correct portions. Utilizes correct serving utensil to assure correct portions. Adheres to all HACCP Guidelines, State Department of Health regulations, and established department policies and procedures. Food items are prepped and prepared, properly panned, labeled and stored, according to all HACCP guidelines. Refrigerator temperatures for food products are taken to assure proper cooling

Credentials:

Education or Equivalent Experience:

Education: 

High School diploma or GED OR equivalent work experience

Cooking School Certificate preferred

Experience:

One to two years of institutional cooking - preferred