Cook II

Memorial Health•Springfield, IL

1d•Onsite

About The Position

This full-time Cook II position involves preparing and cooking a variety of foods in quantity for the cafeteria, day care, meals on wheels, and catering services, adhering to recipes and production sheets from the Foods and Nutrition Department. The role also includes preparing food items to order for patients from the room service menu, following established recipes and guidelines to ensure quality food and service. A key aspect of the position is maintaining cleaning, sanitation, and infection control practices to ensure food safety in accordance with IDPH standards. The successful candidate will embody the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency. The role requires knowledge of basic food safety, infection control, sanitation, and good customer service skills, including service recovery. This position works under the supervision of an area manager.

Requirements

Two or more years of food service experience
Minimum 1 year of cooking experience in restaurant/institutional setting or one year culinary training at accredited school
Knowledge of basic food safety, infection control and sanitation
Good customer service skills, including service recovery
Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures to ensure food safety
Basic computer skills
Ability to perform basic math to compute weights and measures
Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work
Ability to work well with others as a team member

Nice To Haves

High School graduate or GED equivalent

Responsibilities

Prepare quantified batches of food for cafeteria, catering, meals on wheels and MMC daycare as specified by computerized production sheets and catering request sheets
Prepare food to order for patient room service according to set procedures
Follow standardized recipes and portion control to comply with nutritional requirements and costs
Maintain food quality standards including appearance, taste, temperature, and freshness
Prevent Harm by putting safety first and taking action to ensure the safety of others
Serve Others by treating others with dignity and respect, projecting a professional image and positive attitude
Improve Outcomes by continually advancing knowledge, skills and performance, and working with others to achieve superior results
Reduce Waste by using time and resources wisely, and preventing defects and delays
Assist in storing unused food and supplies; dispose of unusable leftovers appropriately
Monitor and record daily food temperatures
Assist with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages
Operate a variety of standard kitchen equipment including slicer, mixer, steamer, combi oven, grill, steam kettle and hot holding cabinet, according to safety standards
Maintain clean, safe and sanitary area following sanitation codes and policies
Perform other related work as required or requested