Cook 40 Hours 11:30 AM- 8:00 PM
About The Position
When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives.Job Summary: The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. 11:30 AM- 8:00 PM5 days per week rotating weekends/holidaysJob Description:Essential Responsibilities: Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a useable meal.Able to differentiate between a quality and substandard product. Reacts appropriately to a poor product. Presents food in a wholesome and eye appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage.Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation. Gives priority to Diabetic trays and trays that have been in the queue for a longer time.Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items. Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef).Prevents cross contamination of food products. Stores and identifies all food products. Records any unusable or unsafe food and notifies the supervisor. Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards.
Requirements
- Some High School required.
- Vocational or Technical training in Culinary Arts preferred.
- Certificate 1 Serve Safe preferred.
- 3-5 years related work experience required.
- Basic math skills (ability to use and calculate measurements).
- Basic familiarity with computers.
- Ability to navigate at a basic level within web-based applications.
Nice To Haves
- Three years food production experience in a high-volume food service establishment.
Responsibilities
- Responsible for hot and cold food production.
- Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc.
- Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes.
- Assembles into a useable meal.
- Able to differentiate between a quality and substandard product.
- Reacts appropriately to a poor product.
- Presents food in a wholesome and eye appealing manner, using appropriate garnishes.
- Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage.
- Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation.
- Gives priority to Diabetic trays and trays that have been in the queue for a longer time.
- Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items.
- Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef).
- Prevents cross contamination of food products.
- Stores and identifies all food products.
- Records any unusable or unsafe food and notifies the supervisor.
- Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Industry
Ambulatory Health Care Services
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
