Cook II

FLSA Status

Job Role Summary

Essential Functions and Responsibilities

• Delivers excellent customer service at all times and communicates in a professional and courteous manner with guests, hospital staff and coworkers, and works as a team member to provide the most efficient service to guests
• Prepares and serves food to guests according to department recipes and in amounts specified on production sheets
• Exhibits mastery of all the skills associated with successfully working in at least one of the following areas: grill, room service, catering, Café Soleil line
• Responsible for knowledge of and monitoring proper food temperatures in assigned area
• Monitors food items for defects, such as irregularities in odor, color or taste and reports to supervisor
• Maintains appropriate sanitation levels in the work area in compliance with the food code (proper labeling, FIFO and hand washing and glove use)
• Follows proper safety procedures when handling kitchen equipment
• Completes side work at the beginning and end of shift as assigned, including but not limited to cleaning duties, food prep and stocking

Job Requirements

• High School diploma or equivalent (GED) required
• Successful completion of a culinary training or certificate program is preferred
• Two years of experience in hospitality or other related field

Knowledge, Skills & Abilities

• Ability to read, write and understand English
• Ability to learn quickly
• Strong interpersonal skills
• Ability to work as part of a team and build positive relationships
• Demonstrates proper use of equipment
• Follows infection control policies and procedures
• Knowledge of safe food handling practices
• Ability to handle complaints professionally
• Ability to communicate effectively in a professional, courteous manner with food service personnel and other hospital staff