Cook - Nutrition and Food Services - WMCG- Part Time

Wellstar Health System

4d•Onsite

About The Position

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Requirements

The formal education equivalent of a high school diploma or GED preferred
One year of grill cook experience and customer service preferred
SRVSF-FH - ServSafe Food Handler
SRVSF-FH-P - ServSafe Food Handler - Provisional (90 Days)

Responsibilities

Stocking, setting up, ordering, and presentation of grill.
Prepares product according to sanitation procedures.
Reports equipment problems to manager.
Assist in the training of new employees.
General departmental cleaning.
Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines).
Washes hands frequently and appropriately wears gloves.
Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.
Monitors and records food and/or equipment temperatures; immediately correcting/escalating “out of range” occurrences.
Stores food and/or supplies using proper labeling, dating and rotation methods.
Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).
Ensures Positive Service Outcomes.
Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.
Sets up, maintains and breaks down workstation according to area requirements.
Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.
Completes area checklists and forms.
Operates and cares for equipment according to manufacturer’s and area specific guidelines.
Remains flexible to support other team members across the department to achieve desired service outcomes.
Engages in Efforts to Create a World Class Work Environment.
Follows work area’s uniform specifications, i.e., clothing and shoes are neat and clean.
Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.
Communicates in a respectful manner and in terms that are clear and concise.
Respects the cultural traditions of team members and customers.
Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques.
Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.
Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.
Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.