Cook Full Time (Hospital)

Trinity Health•Fort Lauderdale, FL

1d•Onsite

About The Position

As a skilled Culinary Professional, produces a safe and high-quality food product according to established guidelines, systems and recipes. Maintains a clean, sanitized, and organized work environment. Committed to customer and patient satisfaction. Communicates daily with supervisors and other team members effectively in a supportive and helpful way. Persons in this classification may be responsible for batch, large quantity, and short order types of cooking. May also function as a lead. Hours / Shifts may vary, rotating schedule including weekends: 5:00a – 1:30p 6:00a – 2:30p 10:30a – 8:30p Alternating weekends and some holidays required. Produces assigned items without direct supervision. Performs advance preparation in accordance with written or verbal instructions from the Operations Manager. Stores leftover food in accordance with approved sanitation practices. Keeps work area clean on an ongoing basis using Infection Control procedures and in accordance with Broward County Health Department. Assist with catering of special functions. Performs other job-related duties within job scope as requested by supervisor.

Requirements

High school graduate or equivalent required.
Minimum of 3 years of professional culinary experience.
Knowledge of food preparation by recipe required.
Ability to complete assignments under direct periodic supervision.
Ability to supervise and assist in training and development.
The ability to work independently as a part of a team.
Strong attention to detail and good organization skills.
Must be compatible with others and work well in a service situation with many different people.
Must have a clean and neat appearance.

Nice To Haves

Advanced culinary training from a vocational/ technical school or culinary college preferred.
Commercial large volume cooking experience preferred.
Effective Communication Skills necessary.
Completion of Sanitation Certification Course or ServSafe Certification within 6 months of hire.

Responsibilities

Produces a safe and high-quality food product according to established guidelines, systems and recipes.
Maintains a clean, sanitized, and organized work environment.
Committed to customer and patient satisfaction.
Communicates daily with supervisors and other team members effectively in a supportive and helpful way.
Responsible for batch, large quantity, and short order types of cooking.
May also function as a lead.
Produces assigned items without direct supervision.
Performs advance preparation in accordance with written or verbal instructions from the Operations Manager.
Stores leftover food in accordance with approved sanitation practices.
Keeps work area clean on an ongoing basis using Infection Control procedures and in accordance with Broward County Health Department.
Assist with catering of special functions.
Performs other job-related duties within job scope as requested by supervisor.