Cook - Centralia
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Centralia, IL 62801
Prepares and serves food items needed for hospital and affiliated food services.
Principal Duties, Responsibilities and/or Essential Functions:
Prepares food for hospital meals and refreshments by projecting amounts of food needed based on tallies, menus, and production guides and utilizing designated recipes and preparation methods such that food is wholesome, flavorful, attractive and ready for service at designates times.
Serves food for patient tray line, cafeteria and catering by utilizing appropriate service methods including timeliness, safe handling and holding, designated portion control and wholesome and appealing appearance utilizing garnish when appropriate.
Stores or disposes of food remaining after each meal service by choosing the appropriate method of storage for foods, following safe food storage and labeling procedures.
Cleans and sanitizes equipment and work area by maintaining a clean and sanitary work environment throughout the cooking process, utilizing designated cleaning procedures and cleaning chemicals, completing and documenting daily and rotating cleaning assignments, and by transporting trash to designated areas.
Maintains storage areas by conducting inventories, tracking unused food and planning for future use to minimize waste, by labeling and rotating foods and by maintaining cleanliness and orderliness of the coolers, freezers and storeroom.
Monitors department food and equipment temperatures by recording temperatures and following up on all discrepancies.
Contributes to maintaining costs within the budget by utilizing equipment and supply resources as directed, documenting food and service activities and by ringing up cafeteria sales, collecting cash and making change accurately.
Participates in training of department staff by demonstrating the job according to established job routines and department procedures, answering questions and creating a friendly environment and by completing the job coaching forms.
Identifies opportunities for department improvement by evaluating food products, recipes and service, participating in department test trays and data collection and by making recommendations and implementing changes to meet department goals.