Third Cook

Job Description
Main Function:
To prepare foods following recipes and quantities and using production sheets while maintaining a clean and sanitary work area. Works under general direction of the Production Manager.
Duties and Responsibilities:
Prepares food using recipes, planned menus and production sheets.
Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
Maintains clean and orderly storage areas. Immediately and consistently covers, labels, and dates food and places them in designated cooler/storage areas.
Completes production sheets including food temperatures taken before meal portions prepared and leftover for each meal.
Sets up Patient trayline and ensures Cafeteria foods are prepared with quality, batch cooked foods in a timely manner.
Ensure foods are replenished for patient and cafeteria areas with no run outs.
Uses leftovers effectively and is compliant with 48 hour use standards.
Wears proper attire designed by dress code (hairnet and washes hand frequently. Consistently wears I.D. badge.
Wears gloves when handling any food item. Utilizes proper color cutting boards during food preparation.
Demonstrates the use of equipment in a safe and proper manner.
Follows all proper food safety procedures in accordance with HACCP standards and completes documentation of food cooling logs, roast meat charts and daily use of sanitizing buckets.
Performs other related duties as directed and assists in other areas of the Kitchen as needed.