Cook - Culinary/Nutrition

Kettering Health Network•Miamisburg, OH

5d•Onsite

About The Position

The Sycamore Glen Retirement Center Cook: Cooks and seasons food for residents, employees, guests, and visitors following established recipes. Prepares and stores food in accordance with HACCP principles and applicable food codes. Safely uses, cleans, and cares for equipment and work areas. Performs other duties as assigned. Accurately manages position paperwork (follows recipes and production sheets, completes forecasting documents, etc.). Follows correct hand hygiene procedures (washes hands between tasks and whenever dirty, uses gloves when handling ready-to-eat foods, etc.). Utilizes appropriate scripting and responds to patients/internal and external customers (responds to internal customers such as Cafeteria staff, Dish Room staff, Supervisors, Physician Lounge attendant, and to each other in a way that promotes collaboration). Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (pays special attention to slicers, cleans ceiling of microwave, pulls items out of refrigerators to clean behind, etc.). Correctly date-marks food items, monitors for temperature control, and monitors “use by” dates, ensuring food items are stored so foods with earliest “use by” dates are used first (effectively uses ice wands or other mechanisms to safely cool food, defrosts food properly, used FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, stores food in proper order in walk-ins, etc.). Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes, meeting time deadlines for service. This employee will be cooking as well as doing the expo position during the week. Week 1/3 Mon 10:00-6:30,Tues 11-7:30, Thurs10:00-6:30, Fri 5:30-2, Sat 11-7:30 Week 2/4 Sun 11-7:30, Tues 5:30-2, Wed 10-6:30, Thurs 10-6:30, Fri 11-7:30

Requirements

High School diploma or equivalent required.
Minimum of one-year cooking/baking experience required.
Able to r ead and write English and follow oral and written directions.
Able to walk and stand for long periods of time.
Able to work with and around equipment that generates heat, steam, cold, etc.
Able to follow recipes to prepare food.
Demonstrates a working knowledge of HACCP and applicable food codes.
Demonstrates appropriate knife skills.

Nice To Haves

Experience cooking from scratch and/or a la carte restaurant experience preferred.

Responsibilities

Cooks and seasons food for residents, employees, guests, and visitors following established recipes.
Prepares and stores food in accordance with HACCP principles and applicable food codes.
Safely uses, cleans, and cares for equipment and work areas.
Performs other duties as assigned.
Accurately manages position paperwork (follows recipes and production sheets, completes forecasting documents, etc.).
Follows correct hand hygiene procedures (washes hands between tasks and whenever dirty, uses gloves when handling ready-to-eat foods, etc.).
Utilizes appropriate scripting and responds to patients/internal and external customers (responds to internal customers such as Cafeteria staff, Dish Room staff, Supervisors, Physician Lounge attendant, and to each other in a way that promotes collaboration).
Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (pays special attention to slicers, cleans ceiling of microwave, pulls items out of refrigerators to clean behind, etc.).
Correctly date-marks food items, monitors for temperature control, and monitors “use by” dates, ensuring food items are stored so foods with earliest “use by” dates are used first (effectively uses ice wands or other mechanisms to safely cool food, defrosts food properly, used FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, stores food in proper order in walk-ins, etc.).
Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes, meeting time deadlines for service.