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- Prepares, cooks, and portions simple food items (e.g. daily specials, breakfast items, soups, vegetables, starches, meats, and grill to order menu items) for cafeteria service garnished in an attractive manner.
- Uses recipes and/or directions provided to prepare and cook food items.
- Assists Cook I with ensuring proper quality, quantity and appearance of product/items served, according to established standards.
- Adheres to proper food handling, sanitation, and safety procedures, maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; adheres to appropriate dating, labeling, and rotation of all food items.
- Stores leftovers according to established standards.
- Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
- Assists with receipt of deliveries.
- Assists with daily, holiday and theme menus in collaboration with supervisor and Cook I.
- Assists Cook I to ensure smooth operation of cafeteria services during absence of supervisor.
- Maintains cleanliness and sanitation of equipment, food storage and work areas.
- Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
- Assist with orienting new employees to their work area.
- Listens to customer complaints and suggestions. Facilitates improvement of service and food quality. Resolves complaints. Implements suggestions within parameter of position. Refers more complex concerns to supervisor.
- Instructs personnel in use of new equipment and cleaning methods. Provides efficient and effective methods of maintaining work area.
- Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
- Minimum six (6) months hospital, institutional, or restaurant cooking experience to include food preparation.
- High school diploma or General Education Development (GED) required.
- Food Handling Certificate OR ServSafe Food Handler Program Certificate
- Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.
- Post high school on-the-job training in basic institutional food prep and cooking.