ENTREE COOK- Full Time-Evenings at Scottsdale Thompson Peak
June 20, 2018
Job Summary The ENTREE COOK is responsible for cooking all cafeteria and catering food and all therapeutic prescribed and regular diets, including preparation of pureed, salt free, mechanical soft, renal, and ADA restricted diets. Included will be hot food items, food preparation, pulling daily stock, preparing soups, sauces, gravies, etc., operating all kitchen equipment, serving on patient tray line, cleaning work areas, equipment and utensils. May assist and direct other Food Service Workers.
Prepare entrees, vegetables, starches, sauces and soups. Prepares, seasons and cooks food. Measures and mixes ingredients according to standardized recipes and specifications.
Sets up and services meals in accordance with established schedule and procedures.
Cooks items using various types of kitchen equipment such as ovens, choppers, mixers, blenders, grills, braisers, turbo chef, range, steamer, food processor, fryer, slicer, infrared broiler and knives.
Stores and maintains food items at safe temperatures according to department guidelines and health department regulation.
Conduct food temperature check of all food menu items served to the customer before and during the prescribed times of the production and service period. Document on the appropriate temperature log form.
Conduct temperature check of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period. Document on the appropriate temperature cooler/freezer log form.
Plans and implements cooking process so that foods will be ready at required times.
Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation.
Reviews forecast tally for production count. Adjusts production for current census/customer information and supervisor instruction.
Ensures that required sanitary levels are maintained throughout the food preparation process.
Plans total production schedule for day incorporating cafeteria, special menu needs and patient tally. Reviews plan with supervisor
Verifies food and supply items issued from storeroom. Requisitions additional items if required.
Internal Number: 2018-10349
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