Cook - Regional Hospital - Day Shift

ThedaCare•Neenah, WI

8d•Onsite

About The Position

The Cook prepares food according to the menu and the department’s food production needs. The role prepares individual servings and quantity production for patients and residents, cafeteria and retail areas, catering events, and other locations where food is needed. The Cook follows production sheets and recipes to meet quality and quantity standards, and follows department standards for safe food handling, storage, and sanitation. The schedule is built between 5 a.m. and 7 p.m. and includes every other weekend and a holiday rotation. The position is based at ThedaCare Regional Medical Center – Neenah in Neenah, Wisconsin, and is scheduled for 40 hours per week (1.0 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.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Gather and prepare ingredients, set up the work station, and measure and mix ingredients according to recipes.
Cook food using appropriate techniques to meet portion-size, taste, appearance, and temperature standards; display and serve food according to standards and deadlines; and taste-test recipes for quality.
Follow safe food-handling, storage, and sanitation standards; maintain temperature logs; and label and date food produced.
Review and follow production sheets and recipes, and collaborate with the team to improve food quality and production and control food waste.
When assigned to café production, prepare food efficiently to recipe standards and service steps, interact with customers in a friendly manner, and ensure food is at the correct temperature and attractively displayed.
Rotate food inventory to maintain freshness, quality, and storage standards, and communicate purchasing needs to the appropriate person.
Follow food-handling procedures and monitor food and equipment temperatures to support food safety and infection-control practices.
Use equipment safely and appropriately.
Clean, sanitize, and maintain an organized work area.
Perform other duties as assigned.
Comply with department-specific competencies.