Cook CMC-Advocate Christ Hospital & Medical Center
About The Position
This position is responsible for quality food production for assigned areas, including patients (regular and modified diets) and cafeteria meals. The Cook prepares and portions food servings according to Diet Office tally records, recipes, or orders for patients, cafeteria, and catered events. They also prepare and cook a wide variety of hot food items for patient trayline, cafeteria, and/or catering in a timely manner, ensuring adherence to deadlines and correct preparation according to standardized recipes. The role emphasizes attractive presentation, accurate documentation of quantities prepared and leftover, and ensuring good quality for all meals served. Proper labeling, dating, and storage of food items are crucial, as is observing and tasting food to check for flavor, texture, and temperature. The Cook promotes patient safety by reporting issues and participating in safety initiatives. Additionally, the position involves maintaining a safe and sanitary work environment, observing sanitation and safety regulations, and ensuring compliance with regulatory agencies. This includes dating, labeling, and rotating food items, cleaning and sanitizing work areas and equipment, documenting food temperatures, reporting equipment in need of repair, and observing safety regulations for equipment operation. The Cook also participates in cost containment through standardized recipes, portion control, and proper utilization of leftovers, including completing a Food Waste Log. Attendance at meetings, inservices, and training sessions is required for professional development.
Requirements
- Minimum of two years of hotel, restaurant or hospital cooking experience with knowledge of all aspects of food preparation.
- Ability to interpret and follow recipes.
- Positive attitude.
- Dependable.
- Good organizational skills.
- Self-directed.
- Ability to speak and read English.
- Ability to take Food Service Sanitation exam. Must be completed within 3 months of hire date.
- Ability to work flexible hours and days including evenings, holidays and weekends.
- Ability to work as a team member.
- Ability to complete numerous simultaneous projects within the given time constraints.
- Excellent attendance and punctuality.
- Excellent interpersonal skills.
- Competent in quantify food production.
- Ability to respond quickly to peak service demands.
- Position requires bending and heavy lifting.
- Ability to operate basic kitchen cooking and food preparation equipment.
- Ability to tolerate cold temperatures while retrieving food items from the freezer.
- Ability to lift 10-30 pounds and carry.
- Ability to work under stressful and difficult situations.
- Ability to lift up to 35 pounds without assistance.
Nice To Haves
- High school education or equivalent is preferred.
Responsibilities
- Prepare and portion food servings according to Diet Office tally records, recipes or orders for patients, cafeteria, and catered events.
- Prepare/cook and replenish a wide variety of hot food items for patient trayline, cafeteria and/or catering in a timely manner, as needed.
- Ensure adherence to deadlines regarding food production for each area of service.
- Ensure that the menu items are correctly prepared according to standardized recipes.
- See that all food items are attractively prepared and presented.
- Prepare items according to Diet Office tally records and properly documents quantities of items prepared and leftover.
- Produce adequate quantities of food and ensure good quality for all meals served.
- Ensure that all food items are properly labeled, dated and stored appropriately.
- Observe and taste food being prepared to check for flavor, texture and appropriate temperature. If a food item is not prepared according to department standards, make judgment call on what to do with that food item.
- Promote patient safety by reporting of issues through established channels and participating as requested in safety initiatives.
- Date, label and rotate food items appropriately.
- Clean and sanitize work tables, refrigerators and equipment properly ensuring compliance with I.D.P.H. rules and regulations.
- Document, on designated form, food temperatures prior to and during each meal service.
- Report equipment in need of repair to coordinator or manager.
- Observe safety regulations regarding careful and correct operation of equipment.
- Wear appropriate head covering and gloves when directly handling food that is ready to be served.
- Provide input into recipe standardization and creative production of food.
- Adhere to proper portion control.
- Prepare or direct distribution of foods to appropriate serving units.
- Appropriately store and utilize leftovers in an expedient manner.
- Complete Food Waste Log per department standards.
- Complete competency assessment annually.
- Complete mandatory inservices annually.
Benefits
- Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training
- Premium pay such as shift, on call, and more based on a teammate's job
- Incentive pay for select positions
- Opportunity for annual increases based on performance
- Paid Time Off programs
- Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
- Flexible Spending Accounts for eligible health care and dependent care expenses
- Family benefits such as adoption assistance and paid parental leave
- Defined contribution retirement plans with employer match and other financial wellness programs
- Educational Assistance Program
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
