Job Description

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The Cook I reflects the mission, vision, and values of NM, adheres to the organization’s Code of Ethics and Corporate Compliance Program, and complies with all relevant policies, procedures, guidelines and all other regulatory and accreditation standards.

This position supports the Food and Nutrition Team by preparing food and meal items in a safe and sanitary manner.

Schedule/Hours:  This position is considered "casual" meaning it will pick up shifts as needed.  On average, it will likely be scheduled 12-16 hours every two weeks, primaily on evenings and weekends. 

Responsibilities:

Measures, mixes, and prepares ingredients according to approved recipes.

Demonstrates understanding and proper use of kitchen equipment including, but not limited to: blenders, mixers, grinders, slicers, ovens, etc.

Demonstrates basic knife skills (chopping, slicing, dicing, paring)

Prepares and presents café, patient, and catering menu items according to recipes and standards.

Prepares and presents salad bar and ingredients to standards, as necessary.

Maintains product levels, appearance, and cleanliness of work areas and service stations.

Observes infection control and HACCP practices at all times.

Maintains kitchen/station in safe and organized manner.

Serves food that is flavorful and appealing.

Only changes ingredients or seasonings when directed by chef or culinary leader.

Consults with manager regarding handling of any leftovers.

Other duties may be assigned by managers or supervisors due to operational needs.