Cook - Healthcare Setting

Thedacare•Appleton, WI

About The Position

The Cook prepares food according to department menus and production needs for patients and residents, cafeteria and retail areas, catering events, and other areas requiring food. The role includes preparing individual servings and quantity production, following production sheets and recipes, and meeting food quality and quantity standards. The Cook follows department practices for safe food handling, storage, sanitation, and infection control. The position is scheduled for 6:00 a.m. to 2:30 p.m. two or three days per week, with every-other-weekend work and holiday rotation required. It is located 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 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 workstation, 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 according to standards and service deadlines, and taste-test recipes to verify quality.
Follow safe food-handling, storage, and sanitation standards; maintain accurate temperature logs; and label and date prepared food.
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 to recipe standards and service steps, interact with customers in a friendly manner, and ensure food is properly heated and attractively displayed.
Rotate food inventory to maintain freshness, quality, and proper storage, and communicate purchasing needs to the appropriate person.
Monitor food and equipment temperatures and follow food-safety and infection-control procedures.
Use necessary equipment safely and appropriately.
Clean, sanitize, and maintain an organized work area.
Perform other duties as assigned.