Cook (8-12 hours per week)

Responsible for preparation and cooking a variety of foods, including special diets.  Work involves cooking within recipe and menu requirements and under the supervision of the Directory of Food Services.

KEY RESPONSIBILITIES:

• Cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
• Cooks food to ensure proper cooking temperatures.
• Knowledge of medically necessary textures for patients.
• Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Directs activities of one or more workers who assist in preparing and serving meals.
• Knowledge of Nevada Food Health code requirements.
• Bakes breads, rolls and other pastries.
• Cleans, cuts, and cooks meat, fish, and poultry.
• Compiles and maintains records of food use and expenditures.
• Adheres to all appropriate sanitation and safety.
• Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.
• Helps with tracking meal counts for monthly report.
• Takes inventory of supplies and equipment.
• Assists in training new employees.
• Washes pots, pans, dishes, utensils, and other cooking equipment.
• Monitors all equipment and food temperatures.
• Logs all food holding temperatures and serving temperatures.
• Monitors production levels to minimize waste without compromising proper food service levels.

Requirements

• Prior cooking experience in a Healthcare environment required.
• Valid Nevada Food Handler Certification.
• Valid Serve Safe Certification preferred.
• Knowledgeable on state and local code requirements for food service establishments.
• Ability to prepare food combinations that add interest, contrast, and variety to a menu.
• Knowledge of appropriate safe food-handling techniques.

Benefits

Eligible for 401K Retirement Plan