Cook: FT, mornings

Firelands Health Careers•Sandusky, OH

6d•Onsite

About The Position

This is a full-time morning position for a Cook. The role involves preparing food according to menus and production sheets, ensuring timely readiness for meals, and maintaining a clean and organized cooking area. The position offers a retention bonus, competitive pay, excellent benefits, and the opportunity to work in a desirable location along the shores of Lake Erie. The company has a history of stability, serving the community since 1876, and provides support for work-life balance.

Requirements

Ability to lift 30 pounds and be mobile.
Related prior work experience with some hospital, institution, or restaurant cooking preferred.
The ability to perform with accuracy and good judgment.
Ability to read and write small letters and numbers and performs basic arithmetic.
Ability to communicate and understand written and oral communication.
Ability to effectively work with supervisors and other workers.
Punctual attendance at assigned work location is required.
Ability to work in a safe and efficient manner and maintain an accident-free workplace, including ability to demonstrate a working knowledge of Medical Center emergency codes.
Ability to comply with OSHA regulations and CDC standard and transmission-based precaution recommendations and to utilize proper protective equipment.
Ability to comply with provisions of applicable S.D.S. forms.
Successful completion of a ninety (90) day probationary period.

Nice To Haves

Hospital, institution, or restaurant cooking experience preferred.

Responsibilities

Reviews menus and production sheets to determine type and quantities of meats, vegetables, and soups to be prepared.
Plans cooking schedule in conjunction with Executive Chef to ensure food is ready at specified times.
Prepares food by washing, trimming, cooking, and seasoning according to menus and production sheets.
Measures and mixes ingredients according to recipes, using various kitchen utensils and equipment.
Bakes, roasts, broils, and steams meats, fish, and poultry.
Tests food during cooking by tasting, smelling, and temperature to ensure it meets expectations.
Processes food from storage areas and may request assistance from other workers.
Prepares portions of food for individual servings and distributes food for patient serving.
Follows menus and production sheets for proper portion size.
Responsible for retail food as directed by Director or Assistant Chef.
Responsible for setting-up and breaking down the Room Service line.
Responsible for finish cooking and plating Room Service meals within allotted time frames.
Maintains cooking area in a clean, neat, and orderly manner.
Cross-trained in all cook positions and may be moved to accommodate daily needs.
Sanitizes utensils used in preparation and serving.
Ensures a sanitation bucket is on the station at all times.
Prepares reports for usage and leftover food as directed.