Cook (Helper)

Western Missouri Medical Center; Warrensburg (MO); On-site; USD 30,000 - 52,000; Full time

Job summary

Western Missouri Medical Center in Warrensburg, MO is seeking a full-time Cook in Nutrition Services to prepare hot entrees, vegetables, sandwiches and desserts following recipes and safety guidelines. Under supervision, you will assist in production, labeling, portioning, and maintaining clean, organized work areas to ensure quality food service.

Qualifications include a high school diploma or equivalent, a Food Handler’s Permit, strong reading and math skills, and the ability to work with a

Qualifications

• High school diploma or equivalent.
• Food Handler’s Permit required.
• Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets.
• Ability to add, subtract, multiply and divide in all units of measure.
• Ability to apply common sense to carry out instructions.

Responsibilities

• Use recipes to cook and prepare various entrees, vegetables, sandwiches, salads, desserts and other menu items.
• Communicate daily with Lead Cook on production strategies and quality standards.
• Assist Lead Cook in maintaining accurate daily production records.
• May operate cash register during serving periods as needed.
• Collect and report quantities and meal counts accurately.

Skills

Food safety

Reading skills

Communication

Teamwork

Cash handling

Education

High school diploma

Food Handler’s Permit

Tools

Kitchen equipment

Job description

Responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Cook and/or Director of Nutrition Services to assure that quality food service is provided at all times. Under the supervision of the Lead Cook, is responsible for hot food preparation, including accompaniment and garnishes.

Full-time

DESCRIPTION

Responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Cook and/or Director of Nutrition Services to assure that quality food service is provided at all times. Under the supervision of the Lead Cook, is responsible for hot food preparation, including accompaniment and garnishes.

ESSENTIAL FUNCTIONS

• Use recipes: cook and prepare various entrees, vegetables, sandwiches, various salad, desserts and other menu items.
• Communicate and coordinate daily with Lead Cook on strategies to accomplish production and maintain quality standards
• Assist Lead Cook in maintaining accurate daily production records.
• May operate cash register/point of sale devise during serving periods as needed.
• Collect, record, and report quantities used, amounts produced, amounts left over and meal counts accurately.
• Offer and serve correct portions to comply with local and state regulations.
• Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• Assist in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.
• Assist in maintaining organized storage of dry goods, refrigerated and frozen products.
• Assist Nutritional Services Director in accurate counting of food and supplies for inventories.
• Assist in the cooking, preparation and service of food for special events when required.
• Attend training and development classes and work site meetings as required by the Nutritional Services Director or the Executive Chef.
• Assist in the cross training of employees as required by Nutritional Services Director.
• Follow safety and sanitation guidelines established by the district and government agencies.
• Maintain a professional appearance at all times.
• Maintain clean and safe work environment; ability to perform job safely.
• Maintain regular and predictable attendance.
• Perform other essential duties as assigned.

REQUIREMENTS

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS

• High school diploma or equivalent.
• Food Handler’s Permit required.
• Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to effectively present information in one-on-one and small group situations.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute recipe conversions, purchases vs. served, and pan yields.
• Ability to make change from cash sales.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations
• Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.
• Ability to understand recipes, production sheets, and inventories.
• Must be self-motivated and have the ability to work within the established policies, procedures and practices prescribed by the hospital/clinic.

PHYSICAL/MENTAL REQUIREMENTS

• Must be able to sit and stand, intermittent 8 to 10 hours a day.
• Must be able to use standard office equipment, including the telephone and computer keyboard.
• Continuously works under pressure of near 100% accuracy while meeting inflexible deadlines.
• Continuously utilizes manual/bi-manual dexterity, near vision, speech, and hearing.
• Frequently stands, walks, sits and utilizes eye/hand coordination and color definition.
• Occasionally reaches above shoulder, regularly required to lift and/or carry up to 40 lbs.
• Occasionally walks on uneven surfaces.
• While performing the duties of this job, the employee is frequently required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
• The employee must occasionally lift and/or move up to 50 pounds.