Cook- Food and Nutrition
About The Position
The Cook II position performs a wide variety of functions to ensure high quality, sanitary food service to patients and customers. The primary tasks of this position include but are not limited to: portioning/packaging food items; preparing and cooking high quality hot and cold food items for patients and customers following HACCP and departmental procedures; slicing and cutting food products; following standardized recipes; completion of HACCP and production paperwork; taking food temperatures and calibrating thermometers; setting up hot food to maximize presentation; communication of recipe ingredients and portion size to servers; safe use and maintenance of all production equipment; proper storage and utilization of leftover food products following HACCP and departmental procedures; assist the Executive Chef with training and education of cooks; and helping to maintain the overall cleanliness of the cafeteria and kitchen.
Requirements
- English reading and verbal communication skills to effectively communicate with co-workers, patients, and care providers within the work environment.
- Ability to write and follow written instructions in English.
- Basic math skills such as addition and subtraction to accurately complete required paperwork.
- Excellent time management skills and ability to balance multiple priorities.
- Ability to consistently exhibit considerate interpersonal relations with co-workers and maintain a strong customer service attitude, as demonstrated by behavior, when communicating and interacting with co-workers, patients, and visitors.
Nice To Haves
- Strong organizational and time management skills desired.
- High school diploma or equivalent is highly desirable but not required.
- Serve Safe Certification strongly preferred.
- Culinary Degree is strongly preferred but not required.
- Five or more years of culinary experience in a health care environment preferred.
Responsibilities
- Portioning/packaging food items
- Preparing and cooking high quality hot and cold food items for patients and customers following HACCP and departmental procedures
- Slicing and cutting food products
- Following standardized recipes
- Completion of HACCP and production paperwork
- Taking food temperatures and calibrating thermometers
- Setting up hot food to maximize presentation
- Communication of recipe ingredients and portion size to servers
- Safe use and maintenance of all production equipment
- Proper storage and utilization of leftover food products following HACCP and departmental procedures
- Assist the Executive Chef with training and education of cooks
- Helping to maintain the overall cleanliness of the cafeteria and kitchen
Benefits
- Competitive benefits program designed to ensure work/life balance.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
