Cook-Line

RESPONSIBILITIES/ACCOUNTABILITIES:
1. Puts guest service first. Ensures that patients and families receive the highest quality dining service experience in an attentive and responsive atmosphere which recognizes the individuals' needs and rights. Maintains guest confidentiality.
2. Assists with preparation of palatable and appetizing meals/foods for the patients, guests and employees and ensures satisfaction;
3. Assists with food preparation following menus, recipes and menu systems to prepare and serve meals, snacks and nourishments in accordance to prescribed patient diets and requests. Take necessary measures to avoid food waste;
4. Serves meals/foods in various dining locations, including point-of -service made to order foods as requested;
5. Meets established meal time schedules for all dining locations;
6. Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges;
7. Sets-up, cleans-up and properly stores foods and supplies needed for meal service in all dining locations;
8. Maintains clean, organized and sanitary work areas. Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures;
9. Operates equipment in a safe manner, reports malfunctioning equipment to supervisor;
10. Communicates freely with other dining services personnel, Sous Chef, Executive Chef and Director of Dining Services.
11. Adheres to Food and Nutrition Services policies and procedures;
12. Concerns his/herself with the safety of all patients in order to minimize the potential for fire and accidents. Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes by being familiar with his/her role in carrying out the center's fire, safety and disaster plans and by being familiar with current MSDS;
13. Performs other duties as assigned by supervisor.

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