*SummaryPrepare, season, and cook for hospital patients, cafeteria customers and special functions.  Assist in menu planning and see that food preparation is economical and technically correct.
Key ResponsibilitiesMenu and food production sheets are reviewed to determine type and quantity of meals, vegetables and soups to be prepared.Menu planning assistance is provided to meet volume demands, marketing conditions, and customer needs.Food preparation and cooking adhere to established standards.Modified diet preparation is made in collaboration with the Chef.Washing, trimming, cooking and seasoning of food items adheres to established guidelines.Standardized recipes are followed as stated.Sanitation and cleaning assignments are completed as instructed.Food preparation, sanitation, and safety standards are maintained and improved to achieve department goals.Authorization for food consumption is given by tasting and smelling food.Additional department, organization, or network activities are completed per established objectives.PCC Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld.
Additional Responsibilities for First Cook  Kitchen oversight and coordination is provided to ensure efficient operations.  Quality Assurance activities are completed per established guidelines.*SummaryPrepare, season, and cook for hospital patients, cafeteria customers and special functions.  Assist in menu planning and see that food preparation is economical and technically correct.
Key ResponsibilitiesMenu and food production sheets are reviewed to determine type and quantity of meals, vegetables and soups to be prepared.Menu planning assistance is provided to meet volume demands, marketing conditions, and customer needs.Food preparation and cooking adhere to established standards.Modified diet preparation is made in collaboration with the Chef.Washing, trimming, cooking and seasoning of food items adheres to established guidelines.Standardized recipes are followed as stated.Sanitation and cleaning assignments are completed as instructed.Food preparation, sanitation, and safety standards are maintained and improved to achieve department goals.Authorization for food consumption is given by tasting and smelling food.Additional department, organization, or network activities are completed per established objectives.PCC Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld.
Additional Responsibilities for First Cook  Kitchen oversight and coordination is provided to ensure efficient operations.  Quality Assurance activities are completed per established guidelines.*Qualifications and Experience
Education/DegreeRequiredPreferredHigh School Degree or GED preferredExperienceRequiredPreferred3-5 years experience in hospital, institutional, and/or restaurant hot and cold food preparation preferred.LicensureRequiredPreferred
Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)RequiredCertified Food Safety and Food Allergy training required for First Cook; preferred for Cook.Effective verbal, electronic and written communications skills using the English languageMaintain variable work schedule to meet department needs. (evenings, holidays, weekends and travel).Computer proficiency required.  Microsoft office applications preferred with ability to learn new software.
PreferredHighly developed communications and interpersonal skills, working with diverse population.Work independently, be self-directed and contribute as a member of a team.Anticipates challenges and develops and implements strategies for addressing them.High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.Attention to detail.*Qualifications and Experience
Education/DegreeRequiredPreferredHigh School Degree or GED preferredExperienceRequiredPreferred3-5 years experience in hospital, institutional, and/or restaurant hot and cold food preparation preferred.LicensureRequiredPreferred
Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)RequiredCertified Food Safety and Food Allergy training required for First Cook; preferred for Cook.Effective verbal, electronic and written communications skills using the English languageMaintain variable work schedule to meet department needs. (evenings, holidays, weekends and travel).Computer proficiency required.  Microsoft office applications preferred with ability to learn new software.
PreferredHighly developed communications and interpersonal skills, working with diverse population.Work independently, be self-directed and contribute as a member of a team.Anticipates challenges and develops and implements strategies for addressing them.High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.Attention to detail.*SRN is committed to diversity in the workplace which begins with respect and opportunity for all. PHH takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law. *SRN is committed to diversity in the workplace which begins with respect and opportunity for all. PHH takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law.