Cook

American Addiction Centers•Chicago, IL

23h•Onsite

About The Position

Responsible for ensuring that the hot menu items are correctly prepared according to the standardized recipes. Adherence to strict deadlines regarding food production for each area of service. Prepares all items as needed for service areas. Checks tally for items to be prepared for breakfast, lunch and dinner patient trays. Ensures adequate supplies are prepared and available for department needs. Obtains supplies needed from storeroom, refrigerators, and freezer. Maintains a safe sanitary work area meeting Board of Health regulations. Cleans and sanitizes work area including tables, minor equipment, stove, ovens and walk-in refrigerators. Dates and rotates all food items to ensure proper utilization and rotation. Attends area and department meetings and inservices. Ensures that all food is stored covered and dated and that leftovers are utilized. Other duties as assigned by Supervisor.

Requirements

High School Diploma.
2-3 years experience in preparing quantity food items.
Good communication skills.
Able to interpret and follow recipes.
Ability to work with minimal supervision.
Working knowledge of kitchen equipment.
Sanitation Certified or certification within the first 3 months of hire
Able to work continuously mobile.
Able to access high and low areas.
Able to maneuver heavy objects up to 75 pounds.
Exposure to hazardous materials and conditions.
Able to meet time constraints in a fast - paced environment.
Able to perform cleaning tasks.
Able to communicate with others.
Able to safely use kitchen equipment (gas, electric, and steam)
Ability to lift up to 35 pounds without assistance.

Responsibilities

Follows standardized recipes to ensure good quality and adequate quantities of food for all dietary meal programs.
Documents food temperatures prior to each service.
Assists with new product testing, recipe development and revision of recipes.
Provides informational input into recipe standardization and creative production food.
Refers to catering requests for hot production items required for special events.
Prepares all items as needed for service areas.
Checks tally for items to be prepared for breakfast, lunch and dinner patient trays.
Ensures adequate supplies are prepared and available for department needs.
Obtains supplies needed from storeroom, refrigerators, and freezer.
Maintains a safe sanitary work area meeting Board of Health regulations.
Cleans and sanitizes work area including tables, minor equipment, stove, ovens and walk-in refrigerators.
Dates and rotates all food items to ensure proper utilization and rotation.
Attends area and department meetings and inservices.
Ensure that all food is stored covered and dated and that leftovers are utilized.