New Hanover Regional Medical Center Cook - A La Carte - NHRMC Cafeteria in Wilmington, North Carolina
Cook - A La Carte - NHRMC Cafeteria
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This position has access to and knowledge of extremely sensitive, private and confidential materials. Ability to maintain the highest standard is required with zero tolerance. All the primary duties within this document will be performed according to established policies, procedures and guidelines within the department and the Medical Center. JOB SUMMARY: Works under the supervision of the Food Service Coordinators, Food and Nutrition Management. Responsible for the production of assigned menu items for patients, cafeteria, and catered meals. Performs other duties as assigned. PRIMARY JOB DUTIES: 1. Demonstrates a daily commitment to meeting or exceeding the established Standards of Performance. 2. Prepares assigned menu items for patient meals according to room service production and guidelines. 3. Daily preparation for room service meal periods to encompass all menu items available to patients through room service and house diets. 4. Cleans and prepares fresh meats and vegetables by washing, peeling, slicing, etc., using equipment such as peelers, slicers, knives, etc. 5. Combines ingredients and cooks into finished food items such as hot/cold foods using equipment such as ovens, fryers, refrigerators, etc. 6. Works in conjunction with expeditor on the a la carte line for patients, ensuring timely and accurate preparation of patient meal room service orders. 7. Inventories and portions menu items according to recipes and requisition sheets. 8. Cleans machinery and work area according to established cleaning schedules. 9. Stores food items and cleaning chemicals according to department procedures. 10. Demonstrates positive interpersonal relations in dealing with all members of the team. 11. Maintains and promotes customer satisfaction. 12. Maintains and adjusts personal schedule to enhance team performance. 13. Effectively demonstrates the mission, vision, and values of the medical center on a daily basis. 14. Performs other duties as assigned. ESSENTIAL JOB SPECIFICATIONS: 1. Education: High school diploma or equivalent. Vocational training in food production. 2. Licensure / Certifications: None. 3. Experience: Two years in restaurant or institutional food service. 4. Essential Technical / Motor Skills: Ability to operate food service equipment.