Cook - Full Time - Days

CRISP REGIONAL HOSPITAL; Cordele (GA); On-site; USD 18,000 - 23,000; Full time

Job summary

CRISP REGIONAL HOSPITAL in Cordele, GA is seeking a Cook under the direction of the Manager, Food Service. The role is part of the Nursing Home team and involves preparing, seasoning and cooking food for residents, employees and visitors, following recipes and established portion sizes.

You will ensure meals are served at proper temperatures, maintain clean, sanitary work areas, and follow safety procedures. A high school diploma or GED is required; no professional licenses are needed.

Qualifications

• Requires a high school diploma or GED state certification.
• Adheres to recipes and portion sizes to ensure consistent meals.
• Follows sanitation standards and health codes.

Responsibilities

• Prepares, seasons and cooks food for residents, employees, and visitors.
• Follows all food production tallies, identifies portion sizes, diets and distribution.
• Ensures foods are prepared by established mealtimes and served at appropriate temperatures.
• Maintains clean-as-you-go practices and proper storage of foods.
• Adheres to safety procedures when operating kitchen equipment.

Skills

Food preparation

Sanitation standards

Portion control

Teamwork

Education

High school diploma or GED

Job description

Under the direction of the Manager, Food Service, the Cook is an active member of the Nursing Home team that delivers long-term care consistent with the strategic vision, goals, philosophy, and direction of the Nursing Home and CRHS. Prepares, seasons and cooks’ food for residents, employees, and visitors.

Basic Qualifications:

Education:

Requires a high school diploma or GED state certification.

Experience:

Requires little to no work-related experience, or any equivalent combination of education, training, and experience.

Licensure, Registrations & Certifications:

This job does not require any professional or technical licenses, registrations, or certifications.

• Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
• Follows all recipes to assure consistent product production quality.
• Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures.
• Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste. Prepares all food products to established portion sizes.
• Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.
• Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated.
• Returns leftover stock to appropriate storage areas during shift.
• Uses leftover foods while maintaining product quality and nutritional value.
• Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.
• Follows sanitation standards and health codes.
• Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards.
• Adheres to safety procedures when operating all kitchen equipment.
• Performs other job duties as assigned.

Equal Opportunity Employer
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