Position: Cook-Mt. Pleasant
About: Responsible for all aspects of food production for patients, catering, and retail areas for the system. Ensures safe receiving, handling, cooking, and serving of food while adhering to all local, state, and federal guidelines related to a commercial food service operation. Reviews production sheets and recipes to maintain quality and quantity standards. Measures, mixes, and prepares ingredients, utilizing a variety of kitchen utensils and equipment to create a range of food items. Monitors food temperatures, storage, and rotation of inventories to prevent contamination. Follows department standards for safe food handling, storage, and sanitation. Controls portioning, promotes food waste control, and prepares in small batches to manage cost and waste effectively. Must obtain ServSafe Food Handler certification within 1 year. High school graduate or equivalent knowledge required. Requires 3 years of experience in food production in hotel, restaurant, or high-end institutional settings. Must be familiar with diet restrictions, able to adapt recipes, proficient in measuring ingredients, possess strong time management and interpersonal skills.
Requirements: High school graduate (or equivalent knowledge) required; typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high-end institutional environment; familiarity with diet restrictions and ability to adapt recipes accordingly; ability to measure and scale amounts of ingredients used in a recipe; proficient time management skills; strong interpersonal skills
