Job Description:
Shepherd Center, located in Atlanta, Georgia, is a private, not-for-profit hospital specializing in medical treatment, research and rehabilitation for people with spinal cord injury, brain injury, stroke, multiple sclerosis, spine and chronic pain, and other neuromuscular conditions.
Join us in our mission to help people with a temporary or permanent disability, rebuild their lives with hope, independence and dignity, advocating for their full inclusion in all aspects of community life.
At Shepherd Center, you'll discover a diverse and inclusive environment, enlightened leadership, a culture of teamwork, professionalism and mutual respect. If you are seeking career advancement, continuing education opportunities coupled with a welcoming and fun workplace, competitive compensation and employment benefits, visit our careers page to explore current openings.
The Cook prepares quality food in accordance with approved recipes for patient, staff, and guests in a sanitary and safe manner. This role understands how to navigate through all production positions and collaborates with variety of staff to help ensure nourishing and appealing food offerings, and effective and efficient food preparation
JOB RESPONSIBILITIES
- Plans and prepare food in appropriate size pans and garnishes them to provide an eye appealing product
- Slices, carves, and portions meats, fish, and poultry in accordance with designated portion sizes
- Runs food production and tally reports as a guide so that items are prepared according to time required to meet serving schedule and so that foods are acceptable quality
- Completes food preparation appropriately - reviews menu for the following 3-day period, pulling appropriate meat items to defrost; completes preparation of items needed for the next day
- Prepares and portions salads and desserts.
- Prepares all nourishments according to nourishment sheet and delivers them to the appropriate location.
- Washes, air-dries, and stores dishes/pots and pans correctly (pans upside down, like dish items together, etc.).
- Serves food to patients, staff, and visitors.
- Maintains work area in a clean, safe, and sanitary manner.
- Adhere to and ensure adherence to all sanitation and safety regulations
- Ability to apply sanitation and infection control principles
- Responsible for the reporting of employee/patient/visitor injuries or accidents, or other safety issues to the supervisor and in the occurrence notification system.
- Monitors and ensures compliance with all regulatory requirements, organizational standards, and policies and procedures related to area of responsibility
- Performs administrative duties as assigned and/or required
REQUIRED MINIMUM EDUCATION
- High School Diploma or equivalent
REQUIRED MINIMUM CERTIFICATION
- ServSafe certification required or obtained during first year of employment
REQUIRED MINIMUM EXPERIENCE
- 2 years of experience in retail culinary food service or degree in a food service specialty
REQUIRED MINIMUM SKILL
- Basic knowledge of Microsoft Office Suite
- Ability to pass a hospital administered Cook's test
PREFERRED QUALIFICATIONS
- Culinary Arts Education/Certification
- Some healthcare food service experience
- Knowledge of an electronic tray ticket publishing system (i.e., CBORD, Computriton etc.)
PHYSICAL DEMANDS
- Lift a maximum of 50lbs
- Must be able to bend and squat repetitive action
- Reach above shoulder level repetitive action
- To use right hand and left hand for repetitive action
- To perform simple grasping
- Able to push and pull 25lbs of force maximum
- Employee must use right foot and use left foot for repetitive action
WORKING CONDITIONS
- Some potential for exposure to blood and body fluids
The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be an exhaustive list of all job duties performed by the personnel so classified.
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