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Cook

Job number:

21-22

Category:

Service positions

Department:

Dietary

Status:

Full Time

Schedule:

Every Fri & Every other Sat/Sun 11:00pm-7:30pm, Mon Tues, & Every other Sunday 3:45a-12:15p

Description:

  1. Prepares foods while adhering to service times, diet orders, and standardized recipes.
  2. Appropriately prepares for the next day’s service (ie. thawing frozen foods/chopping vegetables).
  3. Assists with Dietary Assistance Requests as needed.
  4. Makes appropriate menu substitutions as needed; follows-up with Dietary Manager before and after substitutions are made.
  5. Routinely cleans and sanitizes work station, food service equipment, and other kitchen areas.
  6. Properly tests, records, and calibrates food thermometers.
  7. Correctly tests food temperature with a food thermometer.
  8. Cooks food to correct final cooking temperatures; documents final cooking temperatures on production sheets.
  9. Adheres to hot and cold holding procedures as specified by the Grant County Health District and the kitchen HACCP plan.
  10. Properly stores foods and beverages after service times.
  11. Stocks, maintains, tests, and records test findings of a sanitary bucket at the start of each shift.
  12. Appropriately directs the activities of Food Service Associates in order to meet service times and to complete other kitchen activities.
  13. Contributes to menu development as needed.
  14. Contributes to new employee and annual Food Service Associates’ annual evaluations.
  15. Reports any issues pertaining to food storage, food service equipment, vendors, or employees to the Dietary Manager.
  16. Maintains departmental communications with the Food Service Associates, department manager, and other department staff members.
  17. Answers the phone professionally, courteously, and follows-up appropriately.
  18. Adheres to the kitchen HACCP plan, Washington State Food Code, and requirements outlined by the daily production sheets.
  19. Demonstrates knowledge of infection control standards and adheres to the guidelines for handwashing, standard precautions, and bloodborne pathogens as required by DOSH.

Salary Range:

$15.31 - $21.87

Closing:

Open until filled

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