Cook I

American Addiction Centers•Winston-Salem, NC

2d•$20 - $30•Onsite

About The Position

This is a full-time position in the Food and Nutrition Department at Wake Forest Baptist Medical Center. The role involves food production in a food service environment, adhering to hospital and departmental policies, maintaining high sanitation standards, and preparing food according to standardized recipes. The position requires a high school diploma or GED equivalent and one year of food service experience. The Cook I is responsible for monitoring product quality, ensuring recipe compliance, meeting productivity and delivery schedules, and maintaining a safe work environment. They will also complete required training, participate in performance improvement initiatives, minimize waste, and plan their workday efficiently. Food preparation must adhere to departmental policies and procedures, including proper labeling, dating, and storage of food items, as well as HACCP documentation.

Requirements

High School diploma or GED equivalent
One year experience in a food service environment involving the production of food.
Must be fluent in English and able to follow instructions
Ability to operate various cooking equipment, as well as follow recipes and adjust according to volume
Ability to withstand large temperature variances from cooking areas to freezers and coolers
Ability to adjust to the needs of the department
Desire to achieve high customer service standards
Ability to work weekends and holidays
Ability to communicate with a wide variety of people including patients, visitors, employees, hospital staff, and managers

Responsibilities

Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment.
Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building.
Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are consistently being met. Department maintains a minimum average Gold Check score of silver.
Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met. Responsible for setting up the hot line.
Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list.
Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training using recipes, grilling, knife skills, and frying knowledge.
Participates in department's performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings.
Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.
Ability to plan work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed.
Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal.