Second Cook – Nassau county – FlexStaff

Varied hours – 5am-1:00pm, 6am-2pm, 8am-4:00pm, 10:00am-6:00pm, 10:30-6:30pm, 11:30am-7:30pm, 10:00-6:00pm, for any 5 days of the week.

RESPONSIBILITIES

• Performs various cooking duties for the tray line and follows HACCP guidelines regarding food safety. 
• Follows standardized recipes according to diets. 
• Monitors food temperatures and ensures overall sanitation of the cooking area, cook’s refrigerator and oven.
•  Assists in menu planning and special catered functions. 
• Responsible for food preparation and presentation. Makes all garnishes. 
• Follows and prepares all standardized recipes for all diets. Operates cooking equipment and maintains the hot food area. Reports any malfunctioning equipment to the Manager.
• Orders needed supplies for production and service for assigned area. 
• Records overages and shortages based upon patient census. Assists in production forecasting. 
• Follows all food safety precautions and monitors food temperatures during production, rotation and organization, following HACCP guidelines. 
• Assists in preparing for special catered functions and maternity unit meals. 
• Performs related duties, as required. 

*ADA Essential Functions

REQUIREMENTS

• High School Diploma or equivalent, required.  Degree from an accredited Culinary Institution, preferred.
• Minimum of three (3) years’ experience as a Third Cook / Special Order Cook, required.
• Previous experience as a short order cook in an institutional or business environment, required.
• Ability to read, write and comprehend English, required.

*Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member’s base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).