Third Cook

Job Description

Main Function :

To prepare foods following recipes and quantities and using production sheets while maintaining a clean and sanitary work area. Works under general direction of the Production Manager.

Duties and Responsibilities :

• Prepares food using recipes, planned menus and production sheets.
• Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
• Maintains clean and orderly storage areas. Immediately and consistently covers, labels, and dates food and places them in designated cooler / storage areas.
• Completes production sheets including food temperatures taken before meal portions prepared and leftover for each meal.
• Sets up Patient trayline and ensures Cafeteria foods are prepared with quality, batch cooked foods in a timely manner.
• Ensure foods are replenished for patient and cafeteria areas with no run outs.
• Uses leftovers effectively and is compliant with 48 hour use standards.
• Wears proper attire designed by dress code (hairnet and washes hand frequently. Consistently wears I.D. badge.
• Wears gloves when handling any food item. Utilizes proper color cutting boards during food preparation.
• Demonstrates the use of equipment in a safe and proper manner.
• Follows all proper food safety procedures in accordance with HACCP standards and completes documentation of food cooling logs, roast meat charts and daily use of sanitizing buckets.
• Performs other related duties as directed and assists in other areas of the Kitchen as needed.

Qualifications

Education : High school diploma or GED preferred. Must be able to read and write English.

Experience : 3 years institutional cooking for restaurant experience. Special diet cooking preferred.

Additional Information

All your information will be kept confidential according to EEO guidelines.

Compensation :

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