Production float Cook at MaDonna Rehabilitation Hospital (2024-11 – Present)
Various kitchen tasks. As a float, cross trained in all positions.
- Cold Prep: Preparing various salads, fruits and sandwiches for each meal service based on patient counts for production. Following required recipes for each item produced.
- Breakfast/Lunch/Dinner Cook: Preparing meal service and A la carte items based on patient counts for production. Every item has a required recipe. Following a standard Sysco three-week meal plan.
- Desserts/Café Production: Preparing dessert items for each meal service based on patient production counts. Following required recipes for every item. Preparing/FIFO Café market items for resale according to build to numbers.
Baker/Dining Services IV at CSBD- Colorado School for the Deaf and the Blind (2019-01 – 2024-10)
- Food Preparation: Weigh, measure, and cook ingredients in bulk according to standardized recipes and planned menus. Practice proper personal hygiene and ensure all prep and serving areas meet health board standards.
- Inventory & Ordering: Receive and store food deliveries, rotate stock, and assist with ordering supplies.
- Meal Service: Set up serving lines, ensure appropriate portion sizes, and replenish food displays during breakfast and lunch periods.
- Equipment Maintenance: Operate and sanitize commercial kitchen tools, reporting any malfunctions to the head cook or kitchen manager.
- Record Keeping: Document meal quantities used, food and equipment temperatures, and daily production records.
