The Cook Assistant performs various functions in the production, service and sanitation areas of Food and Nutrition Services, assisting cooks in preparation of food items or producing items requiring simple preparation. May act as short-order Grill Cook.  Three to four hours per shift are allocated for the production of hot food.

 

 

Follows department recipes and standards to ensure high level of food quality which meets/surpasses customer expectations.

Prepares hot foods for patients according to the tally.

Prepares hot foods for retail service taking into account the day of the week, house count and other menu items to determine amounts.

Prepares hot foods for catering as directed.

Typical food preparation duties include the following but are not limited to:

Panning food items

Making gravies and sauces

Preparing and cooking vegetables

Slicing meats

Preparing ingredients for entrees

Grilling hamburgers and making sandwiches

Preparing starches

Preparing premade salads and wraps

Deep Frying assortment of food items

Properly rotates food and disposes of food unable to be served

Serves foods at the correct temperatures.

Operates with accuracy, speed and organization on the grill.

 

Prepares and serves food which promotes nutritional wellbeing to ensure patient and customer satisfaction.

Arrange foods in hot wells for efficient service.

Serve foods as ordered by menus.

Serve foods in correct portion sizes.

Arrange foods neatly on the plate and garnish to enhance appearance.

Follows recipes exactly to ensure proper nutritional counts

 

Assistant Cook performs the Cook’s duties to cover Cook for breaks, lunch relief, vacations, sick time and leave of absences.

 

Maintains work area in a clean, sanitary and orderly manner to meet sanitation and personal hygiene requirements of the department and all inspecting agencies.

Keeps up neat work area during shift.             

Follows cleaning schedule as written.

Applies department procedures to completion of all cleaning tasks.                   

 

 

 

Education:

High school diploma or equivalent, preferred.

 

Experience:

Experience or education in quantity food preparation. Experience working on a computer.

 

Skills:

Requires ability to read, write and communicate in English; ability to do simple mathematical calculations; excellent customer service skills; and ability to work in cooperation with other team members in a fast-paced environment. 

 

Hot food production requires that the Cook Assistant have experience with the operation and safety and sanitation of the following equipment:

·         Cleveland convection steamer                       

·         Electric Meat Slicer

·         Deep Fat Fryer  

·         Alto Sham

·         Turbo Chef

·         Impinger                         

·         Tilt Skillet

·         Char Broiler                                                       

·         Steam Kettle

·         US Gas Range                                                 

·         Gas Range Stovetop

·         Ability to follow recipes and production sheets. 

 

LEGACY’S VALUES IN ACTION:

Follows guidelines set forth in Legacy’s Values in Action.

 

Equal Opportunity Employer/Vet/Disabled

 

Licensure/Certification:

Current Food Handler’s Certificate/Card, valid in the state of Oregon.

USD $17.56 - USD $23.78 /Hr.

Must be able to lift push pull 20 40 pounds. Voluntary use of N95 permitted May not enter isolation areas or provide COVID 19 care Annual E required .