Cook I - Part time (32 HR) Day/Evening

Yale New Haven Health • New Haven, CT

4d

About The Position

The Cook I prepares high-quality short-order hot food items and reheats or reconstitutes food for patients, staff, and visitors, following specified procedures and production quantities. The role handles multiple requests at once and provides outstanding customer service to internal and external customers. Employees are expected to support the YNHHS Vision and Mission and demonstrate its Values of integrity, patient-centeredness, respect, accountability, and compassion. The Cook I also models the Hospital's Core Success Factors and customer-service behaviors.

Requirements

• Successfully completed a Short Order Cook Trainee program or have two years of experience as a Grill (Short Order) Cook.
• Very good oral communication skills.
• Demonstrated 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 work with cleaning chemicals using provided personal protective equipment and follow basic safety precautions in an environment with moderate exposure to extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Nice To Haves

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

Responsibilities

• Set up the food preparation area with appropriate food par levels and equipment to support efficient production, and participate in Culinary Planning Meetings with no more than two absences per quarter.
• Prepare grilled, sautéed, and deep-fat-fried items according to meal tickets or customer orders; temper, reconstitute, and reheat prepared foods; plate attractively according to procedures, portion guidelines, and garnish standards; and prioritize and coordinate multiple orders to meet service timelines.
• Operate, care for, and maintain food production equipment, including grills, deep-fat fryers, pizza ovens, microwave ovens, pasta cookers, and stoves.
• Maintain food safety standards, including using a calibrated thermometer to verify and document cooking temperatures, taking and documenting corrective action when holding temperatures are not met, covering, labeling, dating, and storing food properly, reporting questionable products, and rotating stock according to FIFO and department policy.
• Provide on-the-job training to new kitchen or catering employees, develop newer associates, serve as a role model, use kitchen-procedure knowledge to resolve issues and meet customer needs, and assist the manager with in-service training as required.
• Follow sanitation and personal hygiene guidelines, maintain a clean work area under the clean-as-you-go policy, wash hands properly, clean and sanitize food-handling equipment before use, and use and store cleaning agents properly.
• Demonstrate outstanding customer service and the Hospital's Core Success Factors in all interactions.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed