Cook II-Cafeteria
About The Position
ChristianaCare is hiring a Cook II for its cafeteria. The role prepares and serves food to patients and customers according to standardized recipes and standard operating procedures. It is responsible for opening and closing the department, including cash-handling procedures, and provides direction to Cook I staff and Service Assistants. The Cook II converts recipes and evaluates and communicates forecasted food changes. The position requires potentially rotating shifts: 5:00 a.m.–2:30 p.m., 6:00 a.m.–2:30 p.m., 7:00 a.m.–3:30 p.m., 9:30 a.m.–5:00 p.m., and 10:30 a.m.–7:00 p.m. Every other weekend and some holidays are required. The Cook II prepares a wide variety of foods, including soups, sauces, gravies, dressings, meats, fish, poultry, and fresh, frozen, canned, and dehydrated vegetables. Food must be attractive, palatable, and served at the appropriate temperature. The role also provides on-the-job continuing education to Cook I and II staff.
Requirements
- High school graduate or equivalent.
- Knowledge of food service equipment operation and use.
- Knowledge of departmental policies and procedures.
- Ability to read and follow standardized recipes.
- Ability to calculate recipe quantities and extensions using simple math.
- Ability to communicate verbally and in writing.
- Ability to exercise judgment in response to customer and patient demands.
- Ability to manage stress in a highly visible service organization.
- Ability to measure food quantities.
- Must pass a physical examination; be drug-free and able to hear, see, speak, and ambulate.
- Ability to lift, carry, pull, push, reach, handle, stand, stoop, and bend continuously to meet food service demands.
- Developed sense of smell and taste required.
- Every other weekend and some holidays are required; potentially rotating shifts are required.
Nice To Haves
- Six months of food service experience preferred.
- An equivalent combination of education and experience may be substituted.
Responsibilities
- Prepare and serve food to patients and customers according to standardized recipes and standard operating procedures.
- Open and close the department, including performing cash-handling procedures.
- Provide direction to Cook I staff and Service Assistants.
- Convert recipes and evaluate and communicate forecasted food changes.
- Prepare a variety of foods, including soups, sauces, gravies, dressings, meats, fish, poultry, and vegetables, ensuring appropriate appearance, palatability, and temperature.
- Provide on-the-job continuing education to Cook I and II staff.
- Demonstrate a patient- and customer-first attitude, provide quality customer service, and practice service recovery.
- Complete assignments within established time frames and maintain productivity without direct supervision.
- Communicate relevant information and feedback to co-workers and supervisors, and follow written and verbal instructions.
- Keep informed about changes in policies, procedures, and equipment; complete mandatory education and participate in meetings.
- Follow ChristianaCare and department policies, procedures, sanitation requirements, and safety responsibilities in accordance with federal and state health codes.
- Develop and maintain effective working relationships with co-workers and other departments.
Benefits
- Health insurance
- Paid time off
- Retirement benefits
- Employee assistance program
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What This Job Offers
Job Type
Full-time
Education Level
High school or GED
