Cook CMC-Advocate Christ Hospital & Medical Center

American Addiction Centers

1d•Onsite

About The Position

The Cook is responsible for quality food production for assigned areas, including patients (regular and modified diets) and cafeteria meals. This role involves preparing and portioning food servings according to diet office records, recipes, or orders, and replenishing hot food items for patient traylines, cafeterias, and catered events in a timely manner. The Cook ensures adherence to deadlines, correct preparation of menu items according to standardized recipes, and attractive presentation of food. They also maintain accurate documentation of food prepared and leftovers, ensure proper labeling, dating, and storage of food items, and monitor food flavor, texture, and temperature. Patient safety is promoted through reporting issues and participating in safety initiatives. Additionally, the Cook is responsible for maintaining a safe and sanitary work environment, observing sanitation and safety regulations, and documenting food temperatures. They report equipment in need of repair, observe safety regulations for equipment operation, and wear appropriate protective gear when handling ready-to-serve food. Cost containment is supported through standardized recipes, portion control, and proper utilization of leftovers, including completing a Food Waste Log. The role also requires attendance at meetings, inservices, and training sessions, as well as annual competency assessments and mandatory inservices.

Requirements

Minimum of two years of hotel, restaurant or hospital cooking experience with knowledge of all aspects of food preparation.
Ability to interpret and follow recipes.
Positive attitude.
Dependable.
Good organizational skills.
Self-directed.
Ability to speak and read English.
Ability to take Food Service Sanitation exam. Must be completed within 3 months of hire date.
Ability to work flexible hours and days including evenings, holidays and weekends.
Ability to work as a team member.
Ability to complete numerous simultaneous projects within the given time constraints.
Excellent attendance and punctuality.
Excellent interpersonal skills.
Competent in quantify food production.
Ability to respond quickly to peak service demands.
Position requires bending and heavy lifting.
Ability to operate basic kitchen cooking and food preparation equipment.
Ability to tolerate cold temperatures while retrieving food items from the freezer.
Ability to lift 10-30 pounds and carry.
Ability to work under stressful and difficult situations.
Ability to lift up to 35 pounds without assistance.

Nice To Haves

High school education or equivalent is preferred.

Responsibilities

Prepare and portion food servings according to Diet Office tally records, recipes or orders for patients, cafeteria, and catered events.
Prepare/cook and replenish a wide variety of hot food items for patient trayline, cafeteria and/or catering in a timely manner, as needed.
Ensure adherence to deadlines regarding food production for each area of service.
Ensure that the menu items are correctly prepared according to standardized recipes.
See that all food items are attractively prepared and presented.
Prepare items according to Diet Office tally records and properly documents quantities of items prepared and leftover.
Produce adequate quantities of food and ensure good quality for all meals served.
Ensure that all food items are properly labeled, dated and stored appropriately.
Observe and taste food being prepared to check for flavor, texture and appropriate temperature. Make judgment call on what to do with food item not prepared according to department standards.
Promote patient safety by reporting of issues through established channels and participating as requested in safety initiatives.
Date, label and rotate food items appropriately.
Clean and sanitize work tables, refrigerators and equipment properly ensuring compliance with I.D.P.H. rules and regulations.
Document, on designated form, food temperatures prior to and during each meal service.
Report equipment in need of repair to coordinator or manager.
Observe safety regulations regarding careful and correct operation of equipment.
Wear appropriate head covering and gloves when directly handling food that is ready to be served.
Provide input into recipe standardization and creative production of food.
Adhere to proper portion control.
Prepare or direct distribution of foods to appropriate serving units.
Appropriately store and utilize leftovers in an expedient manner.
Complete Food Waste Log per department standards.
Complete competency assessment annually.
Complete mandatory inservices annually.

Benefits

Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training
Premium pay such as shift, on call, and more based on a teammate's job
Incentive pay for select positions
Opportunity for annual increases based on performance
Paid Time Off programs
Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
Flexible Spending Accounts for eligible health care and dependent care expenses
Family benefits such as adoption assistance and paid parental leave
Defined contribution retirement plans with employer match and other financial wellness programs
Educational Assistance Program