Description Grill Cook JOB SUMMARY Under the direction of the Director of Food Services, the Grill Cook position is responsible for preparing food according to recipes in compliance with food safety regulations. ESSENTIAL FUNCTIONS OF POSITION Set up and break down work stations Maintains a clean and sanitary work station, ensures all equipment and utensils are sanitized appropriately between use Cook and prepare food according to production guidelines and recipes Knowledge of food product, identification, and acceptable level of food quality Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards Ensures all food is labeled and stored correctly for use in the appropriate timeframe. Complete daily temperature logs Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner Evaluates proper execution of the recipe by tasting prepared items. Follow Serv-safe approved tasting method Understands the importance of reducing food waste, store and record waste in designated bins for tracking purposes Cuts, trims, bones and carves meats and poultry for cooking Responsible for using correct portions when cutting, preparing, and serving items Involves repetitive motion Involves working with chemicals, heated equipment, steam and at other risk conditions Maintains friendly, efficient, positive customer service attitude toward patients, guests, and co-workers. Adheres to MWPH's CARES Behavioral Standards at all times. POSITION REQUIREMENTS Educational Requirements High School Diploma/Equivalent preferred. Successful completion of an accredited Culinary School preferred Licensure, Certification and Registration Culinary certification preferred. Serve Safe Certification preferred. Work Orientation and Experience Two years cooking experience in a hospital or hotel environment to include food preparation, distribution and service. Knowledge, Skills and Abilities Ability to frequently lift, push, pull, or carry up to 25 lbs. Ability to walk or stand for extended time periods, up to 6 hours Must be able to safely operate all kitchen equipment Must be able to read and follow recipes Must be able to follow written and verbal directions Cross-train at other stations at the location Work in other areas or departments as needed Completion of any task requested by a supervisor or member of the management team Required to work a weekend and holiday rotation. Good interpersonal skills and ability to work in a team environment Time management skills Excellent customer service Ability to multi-task and work in a fast paced environment Other Requirements Specific to Assigned Area Bend, stoop and lift 25lbs. Stand for prolonged periods of time. REPORTING RELATIONSHIPS Supervision Received Director of Food Services Supervision Exercised N/A INTERPERSONAL RELATIONSHIPS Directly interfaces daily with patients, visitors, and other healthcare team members. TOOLS/EQUIPMENT USED Standard institutional tools, utensils and equipment for the food service industry, including but not limited to: Telephone Copier Warmers Broiler Steam Jacketed kettle Grill Meat slicer Floor mixer Hand truck Counter mixer Deep fat fryer Steamer Convection ovens Small utensils Range Small appliances Buffalo chopper Knives/cutting boards Tilt skillet Conventional ovens Refrigerator/freezer Steam table Warming cabinet PHYSICAL ENVIRONMENT/WORKING CONDITIONS Exposure to extreme temperatures and wet surfaces. Ability to stand for long periods of time needed. Use of personal protective equipment as it relates to the food service industry. Revised: 7/25/19 Requirements Educational Requirements
- High School Diploma/Equivalent preferred. Successful completion of an accredited Culinary School preferred
Licensure, Certification and Registration
- Culinary certification preferred. Serve Safe Certification preferred.
Work Orientation and Experience
- Two years cooking experience in a hospital or hotel environment to include food preparation, distribution and service.
Knowledge, Skills and Abilities
- Ability to frequently lift, push, pull, or carry up to 25 lbs.
- Ability to walk or stand for extended time periods, up to 6 hours
- Must be able to safely operate all kitchen equipment
- Must be able to read and follow recipes
- Must be able to follow written and verbal directions
- Cross-train at other stations at the location
- Work in other areas or departments as needed
- Completion of any task requested by a supervisor or member of the management team
- Required to work a weekend and holiday rotation.
- Good interpersonal skills and ability to work in a team environment
- Time management skills
- Excellent customer service
- Ability to multi-task and work in a fast paced environment
Other Requirements Specific to Assigned Area
- Bend, stoop and lift 25lbs. Stand for prolonged periods of time.
REPORTING RELATIONSHIPS Supervision Received
- Director of Food Services
Supervision Exercised
INTERPERSONAL RELATIONSHIPS
- Directly interfaces daily with patients, visitors, and other healthcare team members.
TOOLS/EQUIPMENT USED
- Standard institutional tools, utensils and equipment for the food service industry, including but not limited to:
- Telephone
- Copier
- Warmers
- Broiler
- Steam Jacketed kettle
- Grill
- Meat slicer
- Floor mixer
- Hand truck
- Counter mixer
- Deep fat fryer
- Steamer
- Convection ovens
- Small utensils
- Range
- Small appliances
- Buffalo chopper
- Knives/cutting boards
- Tilt skillet
- Conventional ovens
- Refrigerator/freezer
- Steam table
- Warming cabinet
PHYSICAL ENVIRONMENT/WORKING CONDITIONS Exposure to extreme temperatures and wet surfaces. Ability to stand for long periods of time needed. Use of personal protective equipment as it relates to the food service industry