LECOM Millcreek Community Hospital, an equal opportunity employer, is currently searching for a Cook Supervisor, 2nd Shift 12p-8p with weekend availability.

SUMMARY: Under the supervision of the Dietary Manager, prepares,

seasons and cooks food for hospital patients, employees, staff and

visitors. Supervises and coordinates activities of Dietary and

Snack Bar/Gift Shop Departments during the manager’s absence.

DUTIES AND RESPONSIBILITIES:

1. Reviews menu summaries to determine type and quantities of

meats, vegetables and soups to be prepared.

2. Plans cooking schedule to ensure that food will be ready at

specified times. Confers with the dietitian regarding modified

diet preparation.

3. Prepares or supervises washing, trimming, cooking and seasoning

of food items for each meal.

4. Measures and mixes ingredients according to recipes using a variety

of kitchen utensils and equipment such as blenders, mixers, grinders,

slicers and tenderizers to make sauces, soups, stews, casseroles and

desserts.

5. Bakes, roasts, broils and steams meats, fish and other foods.

6. Observes and tastes food being cooked and adds ingredients or

seasonings to improve flavor or texture as needed.

7. Tests food being cooked by tasting, smelling and/or piercing, taking

temperatures to determine that it is cooked to proper doneness. Adjusts

heat controls and timers on ovens, grills, fryers, etc., as required.

Procures foodstuff from refrigerator, freezer or other storage areas; may request others to assist.

Carves portions of meat, fish and fowl for individual servings and

Prepares or directs distribution of food to serving units for the most

efficient service order. Apportions servings according to menu

combinations or orders for patients.

10. Provides assistance on the line such as tray set-up, serving, salad

preparation, etc.

11. Maintains cooking area in a clean, neat and orderly manner.

12. Assists with the program to order such items as meat, poultry, fish

and other foods for use in preparing meals.

13. Supervises dietary employee’s meal tray preparations. Supervises

Dish room operations to assure that proper techniques are used and

that established procedures and standards are kept in all work areas.

14. Inspects trays for attractiveness, palatability and temperature of food.

15. Supervises pot washing areas and various cleaning jobs to ensure that

sanitation requirements are met.

16. Trains new employees as needed as well as assists with the orientation

of employees into new positions.

17. Assists in covering any or all of the duties in the kitchen, tray line,

cafeteria service and dish room as required by staffing problems.

COOK/SUPERVISOR

18. Inspects each work station at the end of each shift to ensure that all

areas are in satisfactory condition for the next shift.

19. Must maintain a current record of attendance to the required inservices

as determined by the institution on an annual basis.