OVERVIEW:
The Cook prepare large volumes of food for patients/residents and staff. Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets.
RESPONSIBILITIES:
· Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature
· Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served
· Bakes breads, rolls, and pastries
· Ensures proper portion control guidelines are used for all food preparation.
· Develops, compiles, and maintains food records regarding use and expenditures
· Inventories supplies and equipment
· Determines, or assists in determining, meals, menus, and prices
· Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece
· Keeps Director informed when problems may interfere with work being completed or patient/resident issues
· Responds appropriately to inquiries and complaints from customers.
· Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
· Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.
· Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.
· Keeps kitchen and work areas clean and orderly.
· Demonstrates the ability to perform simple calculations and adjust standard recipes
· Taste tests food properly by following department policies to ensure consistency of recipe
· Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.
· Exercise visual control of those who have access to the storeroom.
QUALIFICATIONS:
EDUCATION / EXPERIENCE:
· SafeServe certification
· Minimum of three (3) years of healthcare related experience
SUPERVISORY RESPONSIBILITIES:
· This position supervises the kitchen staff
WORK ENVIRONMENT:
· May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.
· May be exposed to dirt, dust, fumes, smoke and unpleasant odors
· Exposed to sharp knives, hot surfaces and wet floors in the workplace
· Must be able to meet deadlines with severe time constraints
· The noise level in the work environment is frequently loud
PHYSICAL REQUIREMENTS:
· The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
· Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision
· While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear
· The employee must occasionally lift or move office products and supplies, up to 40 pounds.
TRAVEL:
· There are no travel expectations for this position
COOK ( Per Diem) • Miami, FL
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