Cook 2

Jackson Health•Miami, FL

1d•Onsite

About The Position

Cook 2 is responsible for performance of skilled cooking and/or baking tasks. Incumbent works from production sheets and/or instructions from a Nutrition Assistant Manager, Manager, and/or Supervisor. Emphasis of the work is on performance of a variety of cooking tasks including skilled work such as roasting meats, preparing gravies, sauces, special diet items, baking, re-thermalizing and prioritizing work load.

Requirements

Generally requires 0 to 3 years of related experience.
High School diploma is strongly preferred.
Ability to analyze, organize and prioritize work accurately while meeting multiple deadlines.
Ability to communicate effectively in both oral and written form.
Ability to handle difficult and stressful situations with critical thinking and professional composure.
Ability to understand and follow instructions.
Knowledge and skill in use of job appropriate technology and software applications.
Non-licensed worker.

Responsibilities

Cook hot food items for resident and staff for breakfast, lunch and dinner such as cereals, soups, meats, starches, vegetables, desserts and meat salads.
Follow recipes, production sheets and check menu for accuracy.
Operates various cooking equipment's, weighs meats and uses proper portion control for special diets.
Sets-up serving line and serve hot food items using proper utensils.
Records time and temperature of food when taken out of steamer.
Records chloride percentage of pot sink rinse water. Discusses menus, menu changes, production sheet, recipes, and usage of leftovers with Food Service Manager/ Nutrition Manager.
Washes pots, pans and equipment after each use following sanitation and safety rules and regulations.
Prepares garnishes for each meal.
Assists in training new Cooks and other staff as requested.
Maintains work area clean and orderly Greets customers in a courteous and sincere manner 100% of the time Plates and serves patrons.
Prepare grill items or batch quantities to cover all food service schedules.
Labels and date all food items before putting into refrigerators.
Is responsible for supervision of Dietary Department in absence of supervisor or when assigned.
Reports issues or concerns to supervisor prior to shift ending.
Follow established food preparation, serving, storing and sanitation methods as set forth by JMPMC/Nutrition Services policies, procedures and manufacturer guidelines through in-services in order to prevent food borne illness.
Accountable for fulfilling responsibilities in accordance with the JHS/PHT/JMPMC Comprehensive Emergency Management Plan and for responding, as assigned, to any and all emergencies or disasters, either internal or external.
Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect and Expertise). Performs all other related job duties as assigned.