Cook 1 - Part time (24 HR) Day/Evening

Yale New Haven Health•New Haven, CT

About The Position

The Cook 1 prepares high-quality short-order hot food for patients, staff, and visitors, including grilled, sautéed, and deep-fried items. The role also involves reheating and reconstituting prepared foods according to established procedures and in quantities appropriate for daily food-service production. The cook handles multiple meal tickets and customer requests at once while providing outstanding service to internal and external customers and modeling the organization's values of integrity, patient-centeredness, respect, accountability, and compassion. The position sets up the food-preparation area, maintains appropriate food and equipment levels, and follows food-safety, sanitation, and personal-hygiene procedures. The cook may train and support newer employees and assist with in-service training. The work requires standing and walking for more than four hours per day, handling food-service supplies, and working around kitchen equipment, cleaning chemicals, and environmental conditions such as heat, fumes, odors, and noise.

Requirements

High school diploma or GED preferred.
Successful completion of Culinary Basic Skills Training and Safe Food Handler Training Program preferred.
Graduation from an accredited two-year post-secondary culinary training program preferred.
Successful completion of the Short Order Cook Trainee program or two years of experience as a Grill (Short Order) Cook required.
Very good oral communication skills.
Ability to read, write, and understand English and communicate effectively with the Food Prep Team.
Demonstrated outstanding customer-service skills.
Ability to work independently and prioritize workflow to support patient care and customer service.
Knowledge of equipment.
Ability to stand and walk more than four hours per day.
Ability to lift, push, and pull carts, pallets, and food supplies: occasionally up to 50 pounds, frequently up to 30 pounds, and/or continuously up to 10 pounds.
Ability to follow basic safety precautions when exposed to extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, loud noises, and cleaning chemicals, and to use provided personal protective equipment.

Nice To Haves

Experience preparing food in an acute-care facility is desirable.
High school diploma or GED.
Successful completion of Culinary Basic Skills Training and Safe Food Handler Training Program.
Graduation from an accredited two-year post-secondary culinary training program.

Responsibilities

Set up the food-preparation area with appropriate food par levels and equipment to support efficient production.
Participate in culinary planning meetings related to food production.
Prepare grilled, sautéed, and deep-fried food items according to meal tickets or customer orders and established procedures.
Temper, reconstitute, and reheat prepared food items appropriately.
Plate food attractively according to plating procedures, portion-control guidelines, and garnish requirements.
Coordinate timing, prioritize and manage multiple orders to meet service timelines, including the patient tray-line window.
Properly operate, care for, and maintain food-production equipment.
Apply food-safety procedures, use a calibrated thermometer to check and document internal food temperatures, and take and document corrective action when holding temperatures are not met.
Cover, label, date, store, and rotate food items according to departmental policy and FIFO practices; report questionable food quality to a supervisor.
Provide on-the-job training to new kitchen or catering employees, serve as a role model, support newer associates, resolve issues using knowledge of kitchen procedures, and assist with in-service training.
Follow sanitation and personal-hygiene guidelines, keep the work area clean, wash hands properly, clean and sanitize food-handling equipment, and use and store cleaning agents properly.
Provide outstanding customer service and demonstrate the hospital's Core Success Factor behaviors in interactions.