COOK
Poughkeepsie-NY-12601-United States
Job Summary
- Works in area of hot production. Responsible for preparation of hot food produced for the patients, cafeteria, Sisters, and special events. Maintains a clean and sanitary work station.
Responsibilities
- Quantity of Food
- Prepares appropriate quantities of food in accordance with daily food tallies.
- Consults with Nutrition staff and Resource Center staff to verify quantities as needed or census variations. Adjust quantities prepared to meet census requirements.
- Completes all assigned temperature logs and production sheets.
- Food Preparation
- Prepares all hot foods in accordance with departmental standard recipes.
- Assures that all foods meet standards of taste and appearance and are served at the proper temperatures. Records temperatures before tray line, checks food for temperature during tray line.
- Demonstrates the ability to maintain foods at proper established temperatures to prevent bacterial contamination throughout the preparation process.
- Assures that established safe food handling procedures are followed at all times.
- Assures that all hot food items are ready at the designated tray line and cafeteria serving times for each meal prepared.
- Completes daily work assignment for designated shift, which includes and preparation work and as assigned cleaning.
- Food Storage
- Stores all foods by properly wrapping, labeling and dating all items.
- Checks daily for the need to utilize leftovers to minimize waste. Cleans out coolers once weekly utilizing leftovers properly
- Observes DOH and departmental procedures for cooling of hot foods prior to storage under Completes food cooling test (twice per month).
- Keeps work area clear of all items not in use and assures that foods requiring refrigeration are out for a minimum of time.
- Maintains Sanitary Conditions
- Maintains sanitary condition of the cook’s work area, cooler, baker’s racks and all other cooking equipment.
- Follows established cleaning schedules and demonstrates ability to follow established DOH and departmental procedures for cleaning and sanitizing equipment. Consistently does heavy cleaning Cleans hangers and shelves weekly
- Other
- Demonstrates the ability to use all cooking/preparation equipment properly and in a safe manner.
- Reports any equipment failures or hazards to supervisor immediately.
- Demonstrates the ability to follow established departmental safety standards
- Performs other related duties as assigned.
Qualifications/Requirements
- EXPERIENCE
- Two years cooking experience preferred in an institutional food service setting.
EDUCATION
- High School Diploma or GED.
LICENSES/CERTIFICATIONS
PI274373868
