Cook I - Prep Cook Job at Tucson Medical Center (Tucson)

Job Description

Prepares a wide variety of regular and special diet hospital foods using standardized recipes.

Prepares a wide variety of regular and special diet hospital foods using standardized recipes
Assesses requirements to avoid over/under production of foods, especially short order items
Plans and coordinates cooking schedules so foods will be ready at required times
prepares, seasons and cooks foods
Stores, dates and labels food properly
Cools foods for storage using safe food handling procedures
reheats and utilizes leftovers appropriately
Consults with supervisors concerning special items, evaluation of new recipes, etc.
Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance
Operates food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner
Previews menus/work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared
Alerts supervisor to problems and needs concerning equipment and food supplies
detects/reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions
Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation
ensures required sanitary levels are maintained throughout food preparation process
Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards
Performs related duties as assigned

Six (6) months cooking experience
Knowledge of menu creation and cooking principles
Knowledge of food storage and best practices for preventing spoilage
Skill in creating menus and cooking a variety of standardized items
Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals
Ability to complete routine reports and logs
Ability to listen and accurately interpret others’ communication or instructions to take appropriate action
Ability to speak effectively before groups of customers or employees of organization
Ability to add and subtract two-digit numbers
Ability to read a clock and accurately document time
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations