Cook 1 - 500254

UToledo Current Employee • Toledo, OH

7d • $17 • Onsite

About The Position

Prepares, seasons, and cooks food for hospital patients, employees, students and visitors in our Bistro Cafeteria. All employees must adhere to the following at all times: Employee is expected to adhere to UTMC Service Values including iCare standards at all times. Adheres to hospital policies and procedures as well as addresses patient safety, performance improvement, and quality of care issues. Two patient identifiers are used. Food is secured, stored, produced and held in a safe manner following HACCP procedures. Knowledgeable about patient safety and quality of care issues. Able to recognize safety issues in the department and handles incidents per institutional and/or departmental policies and procedures. If safety issues were identified; all issues were handled timely and appropriately. Employee attends and follows all department specific safety education and training in an effort to create a safe work environment. Reports temperature variances on refrigerators and freezers, Rotates stock and discards out of date products. Labels and dates products.

Requirements

• High School Diploma or GED equivalent or food prep experience.
• Knowledge of basic quantity cooking principles and use of food preparation and cooking equipment.
• Ability to add, subtract, multiply and divide whole numbers.
• One to three year experience and/or education in quantity food preparation and use of quantity food equipment.
• Requires full range of body motion, manual and finger dexterity, and eye-hand coordination.
• Requires standing and walking for extensive periods of time.
• May require lifting up to 50 pounds or pushing carts.
• Ability to read and write simple sentences.
• Must demonstrate customer service skills

Responsibilities

• Prepares, seasons, and cooks food for hospital patients, employees, students and visitors
• Adheres to UTMC Service Values including iCare standards
• Adheres to hospital policies and procedures as well as addresses patient safety, performance improvement, and quality of care issues
• Secures, stores, produces and holds food in a safe manner following HACCP procedures
• Recognizes safety issues in the department and handles incidents per institutional and/or departmental policies and procedures
• Attends and follows all department specific safety education and training
• Reports temperature variances on refrigerators and freezers
• Rotates stock and discards out of date products
• Labels and dates products

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees