Cook - Healthcare Setting

ThedaCare•Heritage, SC

4d•Onsite

About The Position

The Cook prepares food according to the department menu and production needs. The role prepares individual servings and quantity production for patients and residents, cafeteria and retail areas, catering events, and other locations where food is needed. The Cook follows production sheets and recipes to meet quality and quantity standards and follows department requirements for safe food handling, storage, and sanitation. The position is scheduled from 6:00 a.m. to 2:30 p.m. for two or three days per week, with every other weekend and a holiday rotation required. It is based at Heritage in Appleton, Wisconsin, and is scheduled for 28 hours per week (0.7 FTE).

Requirements

One year of experience in food production, or an equivalent combination of education and experience.
Ability to stand, stoop, walk, bend, push, and pull, and to lift up to 25 pounds without assistance.
Comply with department-specific competencies.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Gather and prepare ingredients, set up the work station, and measure and mix ingredients according to recipes.
Cook food using appropriate techniques to meet standards for portion size, taste, appearance, and temperature; display and serve food to standards and service deadlines; and taste-test recipes for quality.
Follow safe food handling, storage, and sanitation standards; maintain temperature logs; and label and date food produced.
Review and follow production sheets and recipes, and collaborate with the team to improve food quality and production while controlling food waste.
When assigned to café production, prepare food efficiently to recipe standards and service steps, interact with customers in a friendly manner, and ensure food is properly tempered and attractively displayed.
Rotate food inventory to maintain freshness, quality, and storage standards, and communicate purchasing needs to the appropriate person.
Follow food-handling procedures and monitor food and equipment temperatures to support food safety and infection control.
Use equipment safely and appropriately.
Clean, sanitize, and maintain an organized work area.
Perform other duties as assigned.