Loyola COOK_1211 parttime

Prepares, seasons and cooks various foods for consumption in cafeteria or patient rooms. Reviews menus and production schedules to determine quantities needed, plans cooking schedule in conjunction with supervisor and assists with stocking/ordering.

II. Position Responsibilities:

Essential
Duty Job Duties

PRODUCTION - Prepares food by following standardized recipes and
procedures for food production. Reviews daily menus, recipes and
production sheets to determine quantities, methods and timing required.
Utilizes a variety of cooking methods such as baking, roasting,
steaming, grilling and frying as required. Ensures all foods meet
standards for quality of taste and temperature.

QUANTITY - Ensures food supplies are adequate for service area and
determines additional quantities needed. May take pans of food to point
of service when needed.

SANITATION - Constantly ensures food preparation areas are clean,
sanitized and orderly at all times. Uses proper chemicals and techniques
to clean work surfaces, tools and equipment. Maintains standards for
personal hygiene by wearing properly cleaned uniform at all times.

FOOD DOCUMENTATION/STORAGE - Properly documents leftover foods,
uses correct food labeling system, accurately logs temperature of foods,
and accurately completes production records, noting both amounts
prepared and leftover.
Participate in job related training and in-service education. Performs other duties as assigned to facilitate the operation flow of the
Food and Nutrition Department.
Complexity Factor: C
Work consists of various duties involving different processes and methods. Factors to be
considered differ with each assignment, and elements of the work must be identified and
analyzed to determine appropriate action. (Ex. Manager, RN, Physical Therapist, Admin Asst,
Supervisors, Medical Records Tech)
Impact Factor: