Commissary Hot Production Cook

BJC HealthCare • St. Louis, MO

27d • Onsite

About The Position

Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.

The Commissary Hot Production Processor/Cook will prepare bulk/mass quantity food items according to standardized recipes and specified preparation/cooking methods. This position must ensure safe operation and production start -up utilizing various food manufacturing equipment such as cooking tanks/kettles, hoists, lifts and pumping stations. Must ensure proper cooling, coding and packaging procedures for all product. Must have the ability to follow written and verbal direction as well as proficient reasoning skills with speed and accuracy. Must follow HACCP (Hazard Analysis Critical Control Points) procedures, food code regulations, GMP (General Manufacturing Principals) and FSMA (Food Safety Modernization Act) guidelines.

Requirements

• <2 years
• No Experience

Nice To Haves

• High School Diploma or GED
• 2-5 years
• Serve Safe

Responsibilities

• Produces bulk standardized recipes and cooks, processes, pumps, chills and packages food items utilizing cook tanks, food pumps, blast chillers, etc according to specified procedures. Follows specified HACCP guidelines, FSMA guidelines, GMP (Good Manufacturing Principles) and food code regulations.
• Follows specific production schedule determined by Chef/Production manager in timely manner. Completes all production and quality control records/reports and other required paperwork as required by the Company, USDA, FDA, CMS, etc.
• Works with ingredient control personnel to ensure proper recipe adherence. Adheres to product specification requirements to maintain yields. Notes variances and works with Chef to take corrective actions when necessary.
• Performs environmental, safety, and visual audits throughout shift to observe equipment issues, food handling, and unsafe environmental issues. Takes corrective action and steps to rectify when necessary.

Benefits

• Comprehensive medical, dental, vison, life insurance, and legal services available first day of the month after hire date
• Disability insurance paid for by BJC
• Annual 4% BJC Automatic Retirement Contribution
• 401(k) plan with BJC match
• Tuition Assistance available on first day
• BJC Institute for Learning and Development
• Health Care and Dependent Care Flexible Spending Accounts
• Paid Time Off benefit combines vacation, sick days, holidays and personal time
• Adoption assistance

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED