Cook job in Brooksville, FL
Brooksville, FL CorTech LLC
| Job Ref: | 374390 |
| Employer: |
CorTech LLC |
| Job Type: | Contract |
| Salary and Benefits: | 17.50/Per Hour |
| Remote: | No |
Location |
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| City: | Brooksville, FL |
| Post Code: | 34613 |
| Map: |
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Description |
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JobsRUs.com is seeking to hire a Cook for our client in Brooksville, FL! Benefits Available! Weekly Pay! 4 Month Contract Pay Rate - $17.50/hr Must be available to work all shifts and days as needed Job Description The patient cook is directly responsible for the preparation and oversight of food for guests throughout the hospital. Their primary focus is to maintain high levels of satisfaction as it relates to the perception of food. Strong written and verbal skills, professional kitchen communication is required of the cook. This position requires the ability to work many hours on your feet, much hand work utilizing cooking utensils and equipment is frequent in the production roll. The production worker will constantly move throughout the kitchen. The cook is a highly visible representative of the Food and Nutrition department and must exhibit all customer service standards as defined by the Food and Nutrition department. Maintaining a professional image, in both appearance and attitude will be the standard. Proper timing of all food, both patient and retail is essential. The patient cook must have basic diet knowledge including but not limited to the following diets: Dysphasia, Renal, Diabetic, Cardiac, and GI Soft and Modification in Consistency. The cook has a skill level of cooking, knife handling, sanitation, HACCP Food storage, etc. is required of all production cooks. Successful completion of departmental training standards and competencies is required of the production professional before being allowed to work by themselves. Job Specific Requirements 1. Maintain a clean as you go approach to your work area. 2. Attend scheduled meetings to include daily mini meetings and in-service training. 3. Prepare food as per production worksheets. 4. Prepare food according to recipes. 5. Record temperatures of food and equipment as trained. 6. Record leftovers of all food not served as trained. | |
ref: (374390)
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