Cook II – Line Cook Per Diem

The essential duties of the Line Cook at TMC Health include preparing ingredients, following prep lists, cooking, and assembling dishes according to recipes, and serving food based on orders. The role also involves setting up workstations, ensuring proper storage of items, and maintaining cleanliness in the kitchen by washing dishes, sanitizing surfaces, and managing waste.

Responsibilities

Follow prep lists to plan duties; Measure ingredients and seasonings to be used in cooking; Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep; Set up workstations and ingredients so that food can be prepared according to recipes; Undertake basic cooking duties, such as reducing sauces and parboiling food; Serve food by accurately reading tickets or taking verbal orders from customers; Prepare simple dishes; Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash; Ensure that all food and other items are stored properly; Comply with nutrition and sanitation guidelines; Store, date, and label food properly; Cool foods for storage using safe food handling procedures; reheat and utilize leftovers appropriately; Ensure all foods prepared meet existing standard for quality, freshness, taste, and appearance; Operate food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner; Alert supervisor to problems and needs concerning equipment and food supplies; detect/report spoiled or unattractive food, defective supplies/equipment, or other unusual conditions; Ensure all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation; ensure required sanitary levels are maintained throughout food preparation process; Adhere to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards; Perform related duties as assigned.

Requirements

Three (3) years cooking experience; Knowledge of menu creation and cooking principles; Knowledge of food storage and best practices for preventing spoilage; Skill in creating menus and cooking a variety of standardized items; Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals; Ability to complete routine reports and logs; Ability to listen and accurately interpret others’ communication or instructions to take appropriate action; Ability to speak effectively before groups of customers or employees of organization; Ability to add and subtract two-digit numbers; Ability to read a clock and accurately document time; Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; Ability to deal with problems involving several concrete variables in standardized situations.

Nice to have

High school diploma or general education degree (GED) preferred; Serv Safe Food Handler preferred