Dietary 2Nd Cook

Montefiore Mount Vernon•St. Charles, IL

1d•Onsite

About The Position

Prepares all hot foods for patients, Cafeteria, Faculty Dining Room, and catered events, from soups, snacks, to entrees, side dishes and desserts using standardized recipes.

Requirements

High School Required
English proficiency (must be able to speak, read, and write effectively)
Ability to do basic computation
Experience in customer service
Knowledge and experience in food safety
Certificate and/or courses in food preparation and cooking from a culinary arts or restaurant school. Required

Nice To Haves

All food processing and cooking equipment including (but not limited to) slicing machines, can openers, food processors, mixers, food grinders, convection ovens, combo ovens, grills, steam kettles, blenders, steamers, broilers, and braising skillets.

Responsibilities

Prepares main entrees, soups, sauces, vegetables, salads, starches and desserts by using applied knowledge of basic cooking techniques for all food items at various cooking stations. Food produced is palatable, cooked to a proper temperature, visually appealing and produced on schedule.
Transports food and non food items to and from main kitchen, storeroom and ingredient room
Proper quantities are produced that are necessary for patient and cafeteria and catering requirements by converting and adjusting recipes for increased/decreased production levels.
Slices, chops, portions, pans and refrigerates, food for same day or future usage
Maintains required standards set forth by the NYS Department of Health by maintaining sanitary and safety standards in the preparation and storage of all foods and maintains a clean work area.
Maintains cleanliness of non-patient areas, (i.e. unit based supply rooms, refrigerators and rolling stock). Checks expiration dates on supplies core or unit based.
Provides and maintains a safe environment through preventative and interventional measures.
Monitors and records food/refrigerator temperature.
Wraps and dates all food products.
Utilizes effective interpersonal skills to communicate and collaborate effectively with the Food and Nutrition Team.
Is responsible and accountable for own actions.
Assists customers and answers questions related to pricing and product in a courteous and professional manner.
Trains other employees in his/her area of responsibility
Actively participates, practices and promotes Montefiore Excellence, AIDET and continuous quality improvement.
Other duties as assigned.