Cook

Works under the supervision of the Food Service Production Coordinator or Chef and responsible for the production of assigned menu items for patients, cafeteria, and catered meals.

• Education:  High School or GED, preferred.  High school diploma or equivalent.  Vocational / Technical, preferred.  Vocational training in food production.
• Experience:  Two years in restaurant or institutional food service, preferred.

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Demonstrates a daily commitment to meeting or exceeding the established Standards of Performance.
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Prepares assigned menu items for patient, cafeteria, and catered meals according to forecasted quantities and standardized recipent,

Cleans and prepares fresh meats and vegetables by washing, peeling, slicing, etc., using equipment such as peelers, slicers, knives, etc.
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Combines ingredients and cooks into finished food items such as hot/cold foods using equipment such as ovens, fryers, refrigerators, etc.
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Portions menu items according to recipes and production sheets.
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Cleans machinery and work area according to established cleaning schedules.
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Stores food items and cleaning chemicals according to department procedures.
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Demonstrates positive interpersonal relations in dealing with all members of the team.
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Maintains and promotes customer satisfaction.
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Maintains and adjusts personal schedule to enhance team performance.
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Demonstrates standards of performance (ownership, teamwork, communication, compassion) that support patient satisfaction and principles of service excellence.
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Maintains good attendance per Novant Attendance Policy