Cook (Full Time)

Job Summary

The Cook I prepares and cooks foods according to recipe standards utilizing standard culinary techniques.

Ensures that all work is performed utilizing appropriate food safety and sanitation guidelines.

Responsible for bulk hot and cold food production of the FANS Department.

Will support all areas of the production team to ensure operational needs are met.

Prepares, seasons, cooks, and displays food according to recipes and specifications for all FANS department services, including patient, retail, and catering meals. 

Job Specific Duties


* Assists the Executive and Sous Chefs with bulk food production for all department meals in patient services, retail, and catering. 


* Prepares, seasons, and cook's foods according to recipe standards utilizing basic culinary techniques, while utilizing forecasting based on historical data and/or Production Software reporting. 


* Prepares food using intermediate and advanced cooking techniques and by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use. 


* Tastes products, reads menus, estimates food requirements, minimizes food surplus/waste, checks production, and keeps records in order to accurately plan production requirement and requisition supplies and equipment. 


* Resolves routine questions and supports Cook II and Prep Cooks to allow for growth and collaboration throughout the department.


* Accountable for supplies used, including escalating and advising leaders of errors, issues that resulted in excessive, unnecessary food or supply waste.

Assists with inventory and ordering as needed to support operational need. 


* Ensures positive experiences by greeting all colleagues and customers in a warm and professional manner. 


* Follows departmental and organizational policies and procedures, including those for safety and security, to ensure the safety for all during each shift.


* Maintains a calm demeanor during periods of high volume or unusual events to keep retail space operating to standard and to set a positive example for co-workers and customers. 


* Maintains safe and healthy work environment by following organization standards and sanitation regulations, including but not limited to hand hygiene protocols, auditing temperature, and escalating discrepancies to leaders. 


* Follows established safety standards for infection control, stocking, restocking rotating, displaying and storing food and food related supplies (e.g.

lids, cups, napkins, spices).

This includes following First in First Out Method (FIFO), and ensuring the service area is clean, sanitized, stocked, and organized at all times. 


* Set-ups, prepares, and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail, and catering. 


* Reports all customer co...