Typical Shifts Available: 40 hours per week, 5am-1:30pm, 6am-2:30pm, 9am-5:30pm, 11:00am-7:30pm, with rotating weekends and holidays.
The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods to include Breakfast, Lunch, Dinner, and Special/Catered Events.
Essential Job Functions:
Prepares and serves food for all customers and services areas on time as ordered.
Cleans and sanitizes work area, coolers, and freezers and documents.
Completes customer requests in a friendly and efficient manner, i.e., clinic, special function, etc.
Follows department standards when preparing food items and shows attention to detail in foods produced.
Meets and practices the standards of sanitation according to Nutrition Services policies and procedures.
Follows department procedure to cover, date and rotate food items before storage.
Assists in maintaining needed inventory requesting supplies to meet standards or special needs.
Actively participates in taste testing and helps to develop winning standards.
Performs other duties as assigned or needed to meet the needs of the department/organization.
• Lift -Floor to Waist Level: Medium (20-40 pounds) • Carry: Medium (20-40 pounds) • Push/Pull: Medium (20-40 pounds) • Slide/Transfer: Medium (20-40 pounds)
