Cafeteria Service Cook

Job Description

Executes orders for short order grill, deli, or counter service in cafeteria. Prepares food in accordance with recipes, standards, and quality.

Demonstrate respect, dignity, kindness and empathy in each encounter with all patients, families, visitors and other employees regardless of cultural background.

Job Duties

Preparation: Estimate amount to be served and obtain food from storage areas, convert recipes to yield appropriate quantity. Wash, peel, cut and prepare raw ingredients. Use proper knife skills for meats, produce and portion sizing. Set-up to station to meet service times. Demonstrate organization and ability to multi-task. Prepare items to order or for customer self-service; guide server on plating and presentation.

Production: Utilize basic cooking skills such as: sautéing, grilling, baking, steaming, poaching, microwaving and other techniques to produce recipes. Season and cook food according to recipes and/or experience, determine doneness using methods such as tasting, cooking time/temperature, or reading internal temperature with thermometer.

Service: Act as a liaison for the Nutrition Department and St. Elizabeth Healthcare when serving customers and associates. Take and process customer orders accurately and offer assistance as needed. Communicate in a professional caring manner. Honor special requests, resolve food issues quickly and provide service recovery when needed.

Kitchen Safety: Monitor equipment for defects, damage or misuse; report maintenance needs to supervisors. Maintain equipment for safe and proper use to prevent injuries.

Food Safety: Monitor temperatures of hot and cold food items, properly label, date, rotate, and store all food items according to policy. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity and for serving a high risk population.

Cleanliness: Maintain clean and sanitary work area including: tables, shelves, drawers, cooking equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, oven mitts, station cleaning and sanitizing solutions.

Quality: Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards. Participate in performance improvement (PI) studies, assist with data collection and supports action plans.

Performs other duties as assigned.

Qualifications

MINIMUM

DESIRABLE

Education, Credentials, Licenses:

• High school or GED

• Formalized training in basic food preparation principles
• Certification as a Food Service Manager by the Northern Kentucky District Health Department
• Serv Safe Certification

Specialized Knowledge:

• Ability to read with comprehension and follow written and verbal instructions

• Knowledge of methods used in quantity food production, use and care of equipment.
• Knowledge of fryers, grill, pizza oven, and/or broiler

Kind and Length of Experience:

• 12 months cooking experience

• Short order cooking experience.
• Direct customer contact and service