Cook 1

Mercyhealth Wisconsin and Illinois•Rockford, IL

3d•$18 - $29•Onsite

About The Position

Determines food items and prepares them for service. Is able to prepare food from scratch that is appetizing and appealing. Ability to execute culinary knife skills. Reads and follows standardized recipes. Cooks and/or prepares food in quantities according to menu, par level and number of persons to be served. Cooks to order. Observes and tests foods to determine if they have been cooked sufficiently. Dishes meals. Orders supplies. Maintains proper food temperature log sheets. Maintains proper cooking/quick chill log sheets. Portions and dishes food on plate according to diet ticket. Weighs items when necessary. Performs dishwashing as necessary. Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.). Direct patient care; takes patient meal orders, correcting food items within allowed prescribed diets, using EPIC as needed. Working directly with the patients by suggestions on items to have. Calculates intake per diet guidelines and requirements. Prepares therapeutic food items following prescribed diets and modifies the diets. Maintains time management with cooking and taking the patients orders. Handles patient concerns and complaints. Intakes and prepares conference room or other large department functions as requested. Maintains a clean and sanitized work area, tables, counter, cabinets, ovens, and other kitchen equipment utilizing proper sanitation techniques. Adheres to department safety and sanitation regulations. Uses protective barriers (gloves, apron, proper hair covering). Excellent customer service skills needed. Works well on a team and on their own.

Requirements

One year of experience as a cook required
Internal training required
State Food Safety Sanitation Certification per department requirements required within 90 days
Excellent interpersonal / communication skills
Full knowledge of kitchen equipment
Able to perform mathematical calculations
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to write correspondence
Ability to effectively present information in one-to-one and small group situations to other employees of the organization
Ability to communicate with others in a positive manner
Ability to add, subtract divide and multiply all numbers
Ability to perform these operations using units of American money, weight measurements and volume
Ability to apply common sense understanding to carry out instructions
Ability to deal with problems
Basic computer knowledge needed

Nice To Haves

High school diploma or equivalent preferred
Graduate of vocational school, or culinary program preferred

Responsibilities

Determines food items and prepares them for service
Prepares food from scratch that is appetizing and appealing
Executes culinary knife skills
Reads and follows standardized recipes
Cooks and/or prepares food in quantities according to menu, par level and number of persons to be served
Cooks to order
Observes and tests foods to determine if they have been cooked sufficiently
Dishes meals
Orders supplies
Maintains proper food temperature log sheets
Maintains proper cooking/quick chill log sheets
Portions and dishes food on plate according to diet ticket
Weighs items when necessary
Performs dishwashing as necessary
Applies knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
Provides direct patient care; takes patient meal orders, correcting food items within allowed prescribed diets, using EPIC as needed
Works directly with patients by suggesting items
Calculates intake per diet guidelines and requirements
Prepares therapeutic food items following prescribed diets and modifies the diets
Maintains time management with cooking and taking patient orders
Handles patient concerns and complaints
Intakes and prepares conference room or other large department functions as requested
Maintains a clean and sanitized work area, tables, counter, cabinets, ovens, and other kitchen equipment utilizing proper sanitation techniques
Adheres to department safety and sanitation regulations
Uses protective barriers (gloves, apron, proper hair covering)