Cook, Days, Food and Nutrition Services
About The Position
With over 150 years of caring for our community and each other in the Washington DC area, Howard University Hospital has a world-renowned reputation for high-quality, patient-centric care. Howard University Hospital is the nation's only teaching hospital located on the campus of a Historically Black University and has created a superior learning environment, with groundbreaking research and positive patient outcomes. Howard University Hospital seeks to hire a Cook in the Food and Nutrition Services department, who will embrace our rich and historic tradition of excellence. As a Cook, you will: Utilizes tray tickets/menus and production sheets to assemble prepared foods on trays for general and modified diets ensuring portions served are in accordance with diet plans. Follows standardized recipes utilizing a variety of cooking styles, techniques, kitchen utensils, and equipment to prepare foods according to departmental/hospital policies and procedures and health department standards. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products (including adding seasonings and/or other ingredients to improve flavor and/or texture), reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Obtains recipes and ingredients from refrigerators, freezers, or other storage areas, and prepares food according to production schedule. Utilizes tray tickets/menus and production sheets to assemble prepared foods on trays for general and modified diets ensuring portions served are in accordance with diet plans. Takes temperature of foods and adjusts heat controls and timers on equipment to ensure finished product is properly cooked. Presents all items with appropriate garnish and correct portion size and delivers to service area. Covers, labels, and dates and stores food in a safe and sanitary manner. Maintains work area in a clean, neat, and orderly manner. Cleans work station and equipment after each use and as needed. Provides feedback and suggestions for improving recipes, quality of foods and services. Assumes other duties and responsibilities that are related and appropriate to the position and area. The above responsibilities are a general description of the level and nature of the work assigned to this classification and are not to be considered as all-inclusive.
Requirements
- High School Diploma or General Equivalency Diploma (G.E.D.).
- Three (3) years of successful work experience as a cook, preferably in a healthcare environment.
- Must possess current and active food certification.
Responsibilities
- Utilizes tray tickets/menus and production sheets to assemble prepared foods on trays for general and modified diets ensuring portions served are in accordance with diet plans.
- Follows standardized recipes utilizing a variety of cooking styles, techniques, kitchen utensils, and equipment to prepare foods according to departmental/hospital policies and procedures and health department standards.
- Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
- Tastes products (including adding seasonings and/or other ingredients to improve flavor and/or texture), reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
- Obtains recipes and ingredients from refrigerators, freezers, or other storage areas, and prepares food according to production schedule.
- Utilizes tray tickets/menus and production sheets to assemble prepared foods on trays for general and modified diets ensuring portions served are in accordance with diet plans.
- Takes temperature of foods and adjusts heat controls and timers on equipment to ensure finished product is properly cooked. Presents all items with appropriate garnish and correct portion size and delivers to service area.
- Covers, labels, and dates and stores food in a safe and sanitary manner. Maintains work area in a clean, neat, and orderly manner. Cleans work station and equipment after each use and as needed.
- Provides feedback and suggestions for improving recipes, quality of foods and services.
- Assumes other duties and responsibilities that are related and appropriate to the position and area.
Benefits
- Work-life balance
- Recognition and rewards for professional expertise
- Competitive, comprehensive benefit plans offered (including health, disability, vacation, sick leave, and 403B retirement plan)
- HRSA Loan Forgiveness available
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Industry
Hospitals
Education Level
High school or GED
Number of Employees
1,001-5,000 employees
