Req Number 001S47
Job Category Food Service
As a First Cook you will prepare and rethermalize main entr�e items for patient and employee feeding. Prepare food items according to standard recipes. Portion food products according to guidelines. Consult with management on menu changes.
Reads and follows menus, recipes, and other production information to complete preparation and cooking of menu items for tray line and caf�.
Maintains proper food handling/storage of food items in accordance with local and state standards and sanitation/health regulations.
Prepares required food items specified on food production sheets, using standardized recipes.
Adds seasoning to food during mixing and cooking according to recipes and taste.
Saut�es, braises bakes, broils, steams, grills, fries and roasts meat, fish, chicken, vegetables, and other foods.
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, steam kettles, and tilt skillets.
Checks internal temperature of food before serving to ensure proper temperature.
Observes and tastes food being cooked to ensure it’s properly cooked and flavored.
Places prepared food on the tray line.
Removes foods left over from tray line and caf�. Weighs waste on scale and inputs proper information.
Communicates any substitutions needed with department management.
Discards outdated food in cooking area and refrigerator.
Maintains established policies, procedures, standards, and practices in food preparation to achieve highest level of quality, organization, cleanliness, and sanitation of work areas and equipment.
Practices proper food handling at all times to avoid food borne illness, including proper defrosting and holding of food.
Keeps work area and equipment clean and sanitary at all times.
Ensures proper storage and rotation of inventories in refrigerator and freezers.
Ensures all food is wrapped, labeled, and dated.
Garnishes food accordingly for the Caf�. Supply garnish to diet aides to garnish patients’ food during service.
High School Diploma or equivalent, required.
Culinary Certification, required.
New York Department of Health Food safety and sanitation OR ServSafe certification, required.
Minimum of five (5) years experience as cook in a large volume food service operation, required.
Ability to lift/carry 50 pounds of material. Ability to stand, bend, lift and/or reach for extended periods of time.
Ability to read, write, and communicate effectively English, required.