COOK-BAKER-SALAD MAKER

Overview

Cook-Baker-Salad Maker, Food Services

Full Time, 80 Hours Per Pay Period, Variable Shifts

Methodist Overview: 

Methodist Medical Center of Oak Ridge, part of Covenant Health, is a trusted regional hospital serving East Tennessee with advanced care and a personal touch. With more than 30 specialties, including cardiology, neurosurgery, orthopedics, and vascular care, the facility offers innovative treatments for complex conditions like aneurysms, joint damage, heart failure, and chronic wounds. Backed by a team of over 1,000 healthcare professionals and 250 physicians, Methodist Medical Center combines state-of-the-art technology with compassionate care, earning national recognition for patient safety and excellence in stroke and heart care. Our facilities offer patients all the benefits of medical expertise and innovation while still embodying the convenience of a hometown medical center that is close to the support of family and friends.  

Job Objectives:

To prepare and cook all items needed following appropriate recipes and production sheets.  To be responsible for seeing that food is prepared according to menus; and to confer with supervisors as to the use of leftovers, making menu changes as necessary.  To maintain high standards of food handling and cleanliness in work area, and to be responsible for high standards of personal cleanliness. 

Responsibilities

• Prepares and cooks all items needed for patients, cafeteria, doctors’ meals, catering and special functions, following appropriate recipes and production sheets.
• Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service
• Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items.
• Maintains a neat, organized, sanitary work area.
• Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily.
• Correctly weighs, measures and portions food items.
• NON-ESSENTIAL FUNCTIONS: Other duties as assigned.
• HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others.  Must provide safe, efficient, competent care to customer or patient population.  Must demonstrate competency of the functions described in the performance continuum and skills list.

Qualifications

Education/Knowledge/Skills:

A high school diploma is required.  Must be able to speak, read, write, and understand English.  Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils.  Must be able to comprehend and follow recipes and instructions. Must have the visual acuity for appraising the appearance of food, and must have cooking skills.

Experience:

A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required.

Licensure/Certifications:

None is required