Cook (8-12 hours per week)

Responsible for preparation and cooking a variety of foods, including special diets.  Work involves cooking within recipe and menu requirements and under the supervision of the Directory of Food Services.
 
KEY RESPONSIBILITIES:
Cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
Cooks food to ensure proper cooking temperatures.
Knowledge of medically necessary textures for patients.
Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Directs activities of one or more workers who assist in preparing and serving meals.
Knowledge of Nevada Food Health code requirements.
Bakes breads, rolls and other pastries.
Cleans, cuts, and cooks meat, fish, and poultry.
Compiles and maintains records of food use and expenditures.
Adheres to all appropriate sanitation and safety.
Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.
Helps with tracking meal counts for monthly report.
Takes inventory of supplies and equipment.
Assists in training new employees.
Washes pots, pans, dishes, utensils, and other cooking equipment.
Monitors all equipment and food temperatures.
Logs all food holding temperatures and serving temperatures.
Monitors production levels to minimize waste without compromising proper food service levels.
Requirements
Prior cooking experience in a Healthcare environment required.
Valid Nevada Food Handler Certification.
Valid Serve Safe Certification preferred.
Knowledgeable on state and local code requirements for food service establishments.
Ability to prepare food combinations that add interest, contrast, and variety to a menu.
Knowledge of appropriate safe food-handling techniques.
Benefits
Eligible for 401K Retirement Plan