| Job
Code: |
6175 |
| Job
Title: |
Cook |
| Creation
Date: |
10/06/97 |
|
| Revision
Date: |
07/08/02 |
| FLSA
Status: |
Non-Exempt |
Job Summary:
To provide quality food production in accordance with department standards of quality.
Major Duties / Critical Tasks:
-
Prepares menu items in accordance with Special Events menu. Follows standardized recipes.
-
Demonstrates knowledge in scratch cooking as evidenced by production of a quality product being served to the customer.
-
Procures all stock items needed for daily menu preparation.
-
Prepares food items in accordance with department standards of quality and ensures all items are visually attractive as observed by the supervisor.
-
Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements.
-
Ensures production is completed in a timely manner as evidenced by meeting special function deadlines.
-
Labels and stores food items as indicated by department standards.
-
Utilizes leftovers as indicated by department standards.
-
Actively practices principles learned including, but not limited to, the following topics: universal precautions, patient rights, fire safety, continuous process improvement and HACCP.
-
Adheres to internal controls established for department.
-
Performs related duties as required.
Required Education / Experience:
High School or equivalent. One year culinary experience in health care or other high volume retail services.
Equipment:
Standard food preparation equipment and materials.
Working Environment:
Standard food preparation for hospital or clinical environment.
Other:
Specific job requirements or physical location of some positions allocated to
this classification, may render this position security sensitive, and thereby
subject to the provisions of Section 51.215, Texas Education Code.
Any
qualifications to be considered as equivalents in lieu of stated minimums
require the prior approval of the Chief Human Resources Officer.
|
