Overview

Performs a variety of tasks and operations to prepare and cook food items as assigned for meal service.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

At least 1 year of prior cooking experience in a related setting is required. Previous food service experience preferred. Ability to communicate (both verbal and written) effectively. Ability to work with mathematical concepts such as probability and statistics. Ability to apply elementary math functions; work well under time constraints; apply common sense understanding to carry out detailed, but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The statements below reflect the general details considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.

Maintains friendly, efficient, Spirit of Service attitude towards customers, co-workers and clients.
Reviews menu, assembles food supplies and equipment for daily hot and/or cold food production following instructions and assignment by supervisor.
Adheres at all times to dietary restrictions in the preparation of all items.
Prepares menu items using established food production systems and utilizing equipment within cooking area. Follows recipe and other production information to complete preparation of assigned menu items.
Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
Carves meat, portions food in serving containers, adds gravies, sauces and garnishes.
Performs other tasks as needed/directed to facilitate workflow in kitchen and food distribution areas.
Procures foodstuffs/supplies from refrigerator, freezer and other storage areas.
Provides assistance, where needed, with all areas of food production.
Maintains accurate service records, records amounts prepared and unused portions after each meal.
Assists in stocking inventories, supply ordering and unit inspections as directed. Keeps supervisor informed of equipment needs.
Adheres to all hospital, departmental and Metz policies.
Conducts work within HACCP guidelines as appropriate and adheres to all departmental sanitation procedures.
Adheres to all established systems and training programs to provide a safe environment. Complies with all OSHA regulations and other local, state and federal regulations.
Recognizes and adopts activities appropriate to the specific needs of patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
Maintains compliance with Metz’s standards of operation, client and Metz’s Employee Handbook. Maintains all records and documentation necessary for regulatory compliance and in accordance with hospital and Metz policies and procedures.
Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
May be required to perform any position within the department with proper instruction and guidance and/or training.

WORK ENVIRONMENT:

The work environment characteristics described in the following tables are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to extreme cold and extreme heat.

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