Grill Line Cook

Summary

***2,000 Bonus***

Position Summary    

Performs food preparation and service for patients, cafeteria customers and catering functions following guidelines, standards and procedures established by the department.

Essential Duties

1. Reviews menu and plans for food preparation for following day which may include pulling meat for timely defrosting according to menus.  Organizes cooking schedule to complete tasks in a timely manner.
2. Prepares and serves foods, which may include hot grilled and deep fried food for patients, cafeteria customers, school lunch and catering functions according to recipes as required. 
3. Performs basic cold food preparation for salads, desserts, and set up for patients, cafeteria, school breakfast, school lunch and catering functions as required. 
4. Cleans and sanitizes work area surfaces, cooking equipment, drawers, shelves, equipment, utensils, storage areas and walk-in refrigerators.  Covers, labels, dates, refrigerate, or freezes left over food items as appropriate. 
5. Restocks supplies as needed.

Competencies    

1. Adaptability: Maintaining effectiveness when experiencing major changes in work responsibilities or environment; adjusting effectively to work within new work structures, processes, requirements, or cultures.
2. Attention to Detail: Accomplishing tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time. Setting high standards of performance for self and others; assuming responsibility and accountability for successfully completing assignments or tasks; self-imposing standards of excellence rather than having standards imposed.
3. Collaboration/Teamwork: Cooperates with others to accomplish common goals; works with employees within and across his/her department to achieve shared goals; treats others with dignity and respect and maintains a friendly demeanor; values the contributions of others.
4. Customer Focus: Ensuring that the customer perspective is a driving force behind business decisions and activities; crafting and implementing service practices that meet customers’ and own organization’s needs.
5. Energy: Consistently maintaining high levels of activity or productivity; operating with vigor, effectiveness, and determination over extended periods of time.
6. Initiative: Taking prompt action to accomplish objectives; taking action to achieve goals beyond what is required; being proactive.
7. Peer Relationships: Interacts with others in a constructive, positive, and respectful manner, regardless of individual differences. Assists team members or co-workers in achieving personal goals and completing assignments.

Supervisory or Managerial Responsibility    

None

Travel

None

Core Values

1. Be available to work as scheduled and report to work on time.
2. Be willing to accept supervision and work well with others.
3. Be well groomed, appropriately for your role and wear ID Badge visibly.
4. Be in compliance with all departmental and institutional policies, the Employee Handbook, Code of Conduct and completes NetLearning by due date annually.
5. Fosters an inclusive workplace where diversity and individual differences are valued and leveraged to achieve the vision and mission of the institution.
6. Adheres to safe working practices and at all times follows all institutional and departmental safety policies and procedures. 
7. Wears appropriate PPE as outlined by the infection control policies and procedures.
8. Demonstrates compliance with all state, federal and all other regulatory agency requirements.

Minimum Qualifications

Education    

High School diploma or equivalent preferred

Work Experience    

A minimum of (1) year high volume/high production food service experience required.

Special Training, Certification or Licensure    

Serve Safe certification preferred.

Salary Range: $15.00 - $19.34