Cook: FT Float

Firelands Health Careers•Sandusky, OH

About The Position

Position Highlights: Retention Bonus: $1,000! Employee-centric: Competitive pay, excellent benefits, tuition assistance, retirement plan matching, recognition program, local discounts. Stability: Serving Erie and surrounding counties since 1876. Lifestyle: Sandusky was voted “Best Coastal Small Town in America”. You will have the opportunity to enjoy living and working in this growing area along the beautiful shores of Lake Erie. Work/life: You will find support to help you manage your personal life while building a career. What You Will Do: Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared. Plans cooking schedule in conjunction with Executive Chef to ensure that food will be ready at specified times. Prepares food by washing, trimming, cooking and seasoning for each meal by flowing menus and production sheets. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc. Bakes, roasts, broils and steams meats, fish and poultry. Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe. Processes food from refrigerator, freezer or other storage area; may request other workers to assist. Prepares portions of food for individual servings and prepares distribution of food to serving our patients. Follows menus and production sheet for proper portion size. Responsible for retail food as directed by Director or Assistant Chef. Responsible for setting-up and breaking down the Room Service line. Responsible for finish cooking and plating Room Service meals in the allotted time frames. Maintains cooking area in a clean, neat and orderly manner. Cross-trained in all cook positions, and may be moved to accommodate needs each day. Sanitizes utensils used in preparation and serving. Has sanitation bucket on station at all times. Prepares reports for usage and leftover food as directed.

Requirements

Ability to lift 30 pounds and be mobile.
Related prior work experience with some hospital, institution, or restaurant cooking preferred.
The ability to perform with accuracy and good judgment.
Ability to read and write small letters and numbers and performs basic arithmetic.
Ability to communicate and understand written and oral communication.
Ability to effectively work with supervisors and other workers.
Punctual attendance at assigned work location is required.
Ability to work in a safe and efficient manner and maintain an accident free workplace, including ability to demonstrate a working knowledge of Medical Center emergency codes.
Ability to comply with OSHA regulations and CDC standard and transmission-based precaution recommendations and to utilize proper protective equipment.
Ability to comply with provisions of applicable S.D.S. forms.
Successful completion of a ninety (90) day probationary period.

Responsibilities

Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
Plans cooking schedule in conjunction with Executive Chef to ensure that food will be ready at specified times.
Prepares food by washing, trimming, cooking and seasoning for each meal by flowing menus and production sheets.
Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc.
Bakes, roasts, broils and steams meats, fish and poultry.
Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
Prepares portions of food for individual servings and prepares distribution of food to serving our patients.
Follows menus and production sheet for proper portion size.
Responsible for retail food as directed by Director or Assistant Chef.
Responsible for setting-up and breaking down the Room Service line.
Responsible for finish cooking and plating Room Service meals in the allotted time frames.
Maintains cooking area in a clean, neat and orderly manner.
Cross-trained in all cook positions, and may be moved to accommodate needs each day.
Sanitizes utensils used in preparation and serving.
Has sanitation bucket on station at all times.
Prepares reports for usage and leftover food as directed.