Cook

• Responsible for Cold and Hot Preparation of food, works as line cook.
• Quality inspection, preparation, storage, and distribution of food in a safe and timely manner.
• Provides the highest quality of service to internal and external customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foods for consumption in eating establishments.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Prepares meals for customers requiring special diets
• Uses department equipment in a safe, efficient and confident manner.
• Maintains a neat, clean and sanitary work area appropriate for food and service ware handling including mopping, sweeping and dishwashing.
• Follows hospital and departmental policies and procedures including proper food safety procedures.
• Other duties and tasks as assigned by manager.

Required For All Jobs

• Performs other duties as assigned.
• Complies with all policies and standards.
• For specific duties and responsibilities, refer to documentation provided by the department during orientation.
• Must abide by all requirements to safely and securely maintain Protected Health Information (PHI) for our patients. Annual training, the UH Code of Conduct and UH policies and procedures are in place to address appropriate use of PHI in the workplace.