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Summary:

Under the direction of Lead Cook(s) and or Production Manager, prepares and cooks a variety of foods for use throughout the facility in such a manner as to ensure an efficient and profitable food service. 

Responsibilities:

• Demonstrates knowledge and skills necessary to provide services based on the physical, psychosocial, educational, safety, and other related criteria appropriate population in his/her assigned area
• Maintains required core competencies.
• Complies with set Policies and Procedures (i.e. name tag, dress code, parking, smoking, etc.)
• Acts with integrity, honesty and knowledge that promote the culture, values and mission of GCRMC.
• Contributes to positive team environment by recognizing alarms or changes in partner morale and performance and communicating then to the management team.
• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs.
• Monitors application and enhancement of food production programs following established policies and procedures for processing all department food needs to maintain budgeted, forecasted cost per meal.
• Conscientiously completes all cleaning assignments.
• Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasonings to food during mixing or cooking according to the recipe.
• Observes and tests food being cooked by tasting, smelling, and piercing with thermometer to determine that it is cooked according to standards.
• Carves meat, portions food in serving vessels, adds gravies, sauces, and garnishes serving to complete.
• Studies and follows work schedule. Follows department policies, specifications, and job descriptions.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Maintains time, temperature, and production needs.
• Adheres to all established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations.
• Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
• Enforces sanitation standards for unit and enforces systems and training programs to provide a safe working environment.
• Maintains compliance with GCRMC standards of operation. Adheres to GCRMC Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, state and federal regulations and codes.

Requirements:

Education

• High School diploma or equivalent.

Experience

• Performs related responsibilities as assigned.

Licenses, Registrations, or Certifications

• Current American Heart ? HeartSaver card.
• Certification: Food Handler certification from an ANSI-accredited organization. (Must have within 30 days of employment).

Work Type:

Full Time

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About CHRISTUS Health

CHRISTUS HEALTH is an international Catholic, faith-based, not-for-profit health system comprised of almost more than 600 services and facilities, including more than 60 hospitals and long-term care facilities, 350 clinics and outpatient centers, and dozens of other health ministries and ventures. CHRISTUS operates in 6 U.S. states, Colombia, Chile and 6 states in Mexico. To support our health care ministry, CHRISTUS Health employs approximately 45,000 Associates and has more than 15,000 physicians on medical staffs who provide care and support for patients. CHRISTUS Health is listed among the top ten largest Catholic health systems in the United States.

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