Prep Cook - Employment Opportunity Details
Position Title: Prep Cook
Department: Food and Nutrition Cafeteria
Status:
Full-time
Description: This position would most likely work Chef Table, Grill, Pizza and Cafeteria positions. Maintains work area in a clean and sanitary manner. Performs daily and weekly cleaning assignments.
Reviews menus and production sheets to determine type and quantities of food items to prepare based on par levels for room service.
Plans efficient use of leftovers.
Cuts pies and cakes.
Bakes, roasts, broils, boils, and steams food items as needed.
Stocks room service refrigerators and freezers to par levels.
Procures foodstuffs from refrigerator, freezer, or other storage areas.
Follows proper food preparation methods for best utilization and yield of meats and other food. Measures and mixes ingredients according to standardized recipes to assure high quality product.
Prepares cold meat salads, gelatins and other small side salads.
Prepares pureed tossed salads, pureed cookies and pureed bread products.
Uses a variety of kitchen utensils and equipment, such as thermometers, blenders, mixers, grinders, slicers, steamers, ovens, and broilers, to make sauces, salads, dips, soups, stews and casseroles.
Washes and cleans fruits and vegetables before peeling, dicing, shredding, or slicing.
Prepares and tastes prepared food to assure consistent quality and flavor, based on established standards.
Prepares garnishes to standards.
Assembles produce for cold bars.
Prepares food for breakfast cart including laying bacon, sausage and assembling ingredients for all breakfast products.
Fills in and assists cook with room service preparation.
Slices portions of meats, cheeses, fish, and fowl for individual servings and prepares for distribution of food to all food service areas.
Observes safe practices in storing, preparing, and serving foods. All perishable foods kept at the proper temperature.
Reports repair and maintenance needs to supervisor.
Follows all sanitary guidelines governing the handling, preparation and serving of food.
Other duties as assigned. Candidate will work flex hours between 10am-7:30pm.
Requirements: Successful completion of Reid Hospital orientation and competency based skills appropriate for the job. Individual performance and competency based skills are maintained through ongoing assessment of competence and educational activities. Written evaluations are done on an annual basis. Successful completion of ServSafe food handling program. Prefer prior cooking experience. Must pass cook's test prior to first year's performance appraisal. Basic mathematical skills are required. Must perform lifting, reaching and other various repetitive tasks. Employees are to utilize and implement the safety measures and policies to eliminate ergonomic stresses in each area.
Must be able to lift up to a maximum of 50 lbs.
Will need to use non-latex gloves and quaternary ammonia as a sanitizer
Ability to work with hands in water.
Must be able to safely, effectively and efficiently operate equipment.
On feet for long periods of time including standing.
Must be able to twist, bend, stoop and squat.
Pay Range: $11.93-$13.54
Hours: 32