Hot Prep Cook

Orlando Health, Inc.; Town of Florida (NY); On-site; USD 21,000 - 26,000; Full time

Job summary

Orlando Health, Inc. is seeking an entry-level kitchen worker to prepare hot food items for patient and non-patient services.

You will follow production plans, assist with tray assembly, and support the Executive Chef and team in meeting dietary needs and safety standards. The role requires familiarity with basic food handling, sanitation, HACCP guidelines, and a willingness to work across kitchen areas, including cold prep and dish line.

Qualifications

• Reading and recognition of similarities and differences between words and numbers.
• Ability to write simple correspondence.
• Ability to respond to inquiries or complaints from customers.
• Six months of fast food production or kitchen food production.
• None.

Responsibilities

• Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services).
• Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.
• Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices and procedures of the HAACP guidelines and adheres to them.
• Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.
• Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line.)
• Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.
• Maintains compliance with all Orlando Health policies and procedures.
• Participates in monthly departmental AQ/QI activities and all related services.
• Observes all departmental rules and regulations.
• Follows proper portion controls and menu preparation.
• Is knowledgeable about all cold food preparation procedures and performs these duties when necessary. Follows all universal precautions as they apply to food services.
• Prepares meat roasting charts, temperature logs, leftover logs, etc. as needed.

Skills

Reading comprehension

Writing skills

Customer service

Job description

Position Summary

A Brief Overview Prepares all hot food items for both patient and non-patient food services, following all production plans and recipes as assigned by the Executive Chef, Food & Nutrition Supervisor or Production Leader.

Responsibilities

What you will do

• Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services.


• Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.


• Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices and procedures of the HAACP guidelines and adheres to them.


• Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.


• Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line.)


• Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.


• Maintains compliance with all Orlando Health policies and procedures.


• Participates in monthly departmental AQ/QI activities and all related services.


• Observes all departmental rules and regulations.


• Follows proper portion controls and menu preparation.


• Is knowledgeable about all cold food preparation procedures and performs these duties when necessary. Follows all universal precautions as they apply to food services.


• Prepares meat roasting charts, temperature logs, leftover logs, etc. as needed.

Qualifications

• Ability to read and recognize similarities and differences between words and between series of numbers.


• Ability to write simple correspondence.


• Ability to respond to common inquiries or complaints from customers.


• Six(6) months of fast food production or kitchen food production.


• None.