Cook (1.0 FTE) - Food Services Kitchen

Hennepin Healthcare•Minneapolis, MN

1d•Onsite

About The Position

Under the supervision of the chef, the Cook assists with preparing and presenting food for patients, employees, visitors, and special functions, and with maintaining kitchen sanitation. The role prepares and portions food for patients, employees, and special functions, as well as baked goods and desserts for the cafeteria and patients. It schedules daily food preparation according to patient and cafeteria menus, performs baking tests and tests new recipes, and is assigned to supervise and assist with the patient tray line. The Cook may prepare food according to special-diet requirements, place weekly orders for items such as milk and bread, and assist with related facilities services operations. The position also supports kitchen operations at a County correctional facility by training and directing residents in a kitchen work program. It is a 1.0 FTE, in-person position with eight-hour shifts across days, evenings, and weekends; workdays are listed as Sunday through Saturday, and alternate weekends are worked.

Requirements

One year of relevant experience in a moderately large-scale environment, such as a health or hospital setting, or an approved equivalent combination of education and experience.

Nice To Haves

Equivalent of four years of high school with completion of on-the-job training in principles of food cooking.
Culinary degree.

Responsibilities

Check menus and standardized recipes and verify the supply of necessary ingredients.
Prepare menu items including hot cereal, soups, gravy, roast beef, pork, breads, desserts, pastries, cakes, and cookies.
Prepare standardized recipes and portion food for patients, employees, and special functions.
Operate kitchen appliances and equipment, including a range, tilting brazier pan, slicer, chopper, steamer, steam-jacketed kettle, and mixer.
Serve as back-up for other cooks.
Prepare special food items in accordance with special-diet requirements when needed.
Perform quality and quantity checks and use production sheets according to procedures.
Receive, handle, and store products using proper methods.
Avoid waste and assist with cost containment.
Train and provide work directions to residents in a kitchen work program at a County correctional facility, including meal preparation, cleaning utensils and floors, and setting up and serving food.
Schedule daily food preparation according to patient and cafeteria menus.
Perform baking tests for custards, muffins, and danish, and test new recipes.
Supervise and assist in operating the patient tray line.
Assist in checking perishable and nonperishable food orders and may place weekly orders for items such as milk and bread.
Clean and properly use equipment, and report needed repairs.
Work alternate weekends and may assist in directing other kitchen employees.
Assist with related facilities services operations and perform other duties as required.
Perform work of equal skill and responsibility as directed, and may perform higher- or lower-level work as departmental workload requires.