Cook II Food Services Full Time Days

BHS•La Grange, KY

About The Position

The Cook II produces and prepares food for the cafeteria, catering, chef stations, and patient tray line or room service programs according to menus, recipes, and portions, while adhering to Baptist Health brand culinary standards. The role produces quality food in assigned areas and supports patient tray line or room service in a fast-paced environment, meeting the standard of food delivery within 15 minutes of an order. The Cook II maintains proper food handling, safety, and sanitation standards during food preparation, service, and cleanup. The role follows labeling, dating, and food rotation methods such as first in, first out (FIFO), and ensures food quality and visual presentation across all areas. It requires knowledge of food items and the ability to operate applicable kitchen equipment. The Cook II also assists and mentors other culinary staff, helps complete kitchen duties within time constraints, assists in other operational areas as needed, and provides relief for other cook positions. The position involves learning and developing skills for safe, efficient, and high-quality food production and service.

Requirements

High school diploma or equivalent.
Two years of relevant experience.
Obtain a ServeSafe Food Handlers or local Health Department certificate within 9 months of hire.
Complete the Rouxbe Culinary Training course within 12 months of hire.
Strong cooking and knife skills.

Nice To Haves

Two-year culinary degree preferred.

Responsibilities

Produce and prepare food for cafeteria, catering, chef stations, and patient tray line or room service programs according to menus, recipes, portions, and Baptist Health brand culinary standards.
Prepare quality food in assigned areas and support the patient tray line or room service in a fast-paced environment.
Meet the standard of delivering food within 15 minutes of an order.
Maintain food handling, safety, and sanitation standards while preparing, serving, and cleaning up food.
Follow proper food labeling, dating, and rotation methods, including FIFO (first in, first out).
Ensure food quality and visual presentation in all areas.
Operate applicable kitchen equipment and apply working knowledge of food items.
Assist and mentor other culinary staff to help ensure kitchen duties are completed within given time constraints.
Assist in other areas of the operation as needed and provide relief for other cook positions.
Learn and develop skills for safe, efficient, and high-quality food production and service.