Food Services Cook II Part Time Days

BHS•Louisville, KY

16d

About The Position

Part Time 16 weekly hours, day shift Principal Duties and Responsibilities: The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time. 1.Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items. 2.Communicates and coordinates daily with Food Service Director on strategies to accomplish production and maintain quality standards. 3.Assists Food Service Director in maintaining accurate daily production records. 4.May operate cash register/point of sale devise during serving periods as needed. 5.Collects, records, and reports quantities used, amounts produced, amounts left over and meals counts accurately. 6.Offers and serves correct portions to comply with designated standards. 7.Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas. 8.Assists in proper labeling, dating, and rotation of product in dry storage, coolers, and freezers. 9.Assists in maintaining organized storage of dry goods, refrigerated and frozen products. 10.Assists Food Service Director in accurate counting of food and supplies for inventories. 11.Assists in the cooking, preparation and service of food for special events when required. 12.Attends training and development classes and work site meetings as required. 13.Assists in the cross training of employees as required by Food Service Director. 14.Follows safety and sanitation guidelines established by the District and Government agencies. 15.Wears the prescribed uniform. Maintains a professional appearance at all times 16.Maintain clean and safe work environment; ability to perform job safely. If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now! Baptist Health is an Equal Employment Opportunity employer. Founded in 1924 in Louisville, Kentucky, Baptist Health is a full-spectrum health system dedicated to improving the health of the communities it serves. The Baptist Health family consists of 10 hospitals, employed and independent physicians, and more than 470 points of care, including outpatient facilities, physician practices and services, urgent care clinics, outpatient diagnostic and surgery centers, home care, fitness centers, and occupational medicine and physical therapy clinics. Baptist Health’s eight owned hospitals include more than 2,300 licensed beds in Corbin, Elizabethtown, La Grange, Lexington, Louisville, Paducah, Richmond and New Albany, Indiana. Baptist Health also operates two joint venture hospitals: the 410-bed Baptist Health Deaconess Madisonville in Madisonville, Kentucky with Deaconess Health System based in Evansville, Indiana, and the Baptist Health Rehabilitation Hospital, a 40-bed inpatient rehabilitation facility with Encompass Health, based in Birmingham, Alabama. Baptist Health employs more than 24,000 people in Kentucky and surrounding states. Baptist Health is the first health system in the U.S. to have all of its hospitals recognized by the American Nursing Credentialing Center with either a Magnet® or Pathway to Excellence® designation for nursing excellence. Baptist Health’s employed provider network, Baptist Health Medical Group, has more than 1,820 employed providers offering care in 78 specialties, including approximately 862 physicians and 958 advanced practice clinicians. Baptist Health’s physician network also includes more than 2,000 independent physicians. EEO Statement: Baptist Health is an Equal Employment Opportunity employer, and seeks to employ individuals without regard to race, color, national origin, gender, sexual orientation, gender identity, age, disability, marital status, citizenship status, military status, religious or political beliefs, protected veteran status, employment status or any other protected class identified in any federal, state, or local law. Baptist Health specifically encourages minority, female, disabled, veteran and other candidates from diverse backgrounds to apply and strengthen our team. Please note that Baptist Health is a drug-free workplace and employment with Baptist Health is subject to post offer, pre-employment drug testing. NOTICE OF NONDISCRIMINATION AND ACCESSIBILITY TO SERVICES Persons with hearing and speech impairments can contact Baptist Health facilities by using the Kentucky Relay Service, a toll-free telecommunication device for the deaf (TDD). For voice to TDD, call 800.648.6057. For TDD to voice, call 800.648.6056.

Requirements

High school diploma or equivalent preferred.
5 or more years’ of experience in high volume food preparation is preferred.

Responsibilities

Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items.
Communicates and coordinates daily with Food Service Director on strategies to accomplish production and maintain quality standards.
Assists Food Service Director in maintaining accurate daily production records.
May operate cash register/point of sale devise during serving periods as needed.
Collects, records, and reports quantities used, amounts produced, amounts left over and meals counts accurately.
Offers and serves correct portions to comply with designated standards.
Cleans and restocks work area throughout the day.
Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning.
Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
Assists in proper labeling, dating, and rotation of product in dry storage, coolers, and freezers.
Assists in maintaining organized storage of dry goods, refrigerated and frozen products.
Assists Food Service Director in accurate counting of food and supplies for inventories.
Assists in the cooking, preparation and service of food for special events when required.
Attends training and development classes and work site meetings as required.
Assists in the cross training of employees as required by Food Service Director.
Follows safety and sanitation guidelines established by the District and Government agencies.
Wears the prescribed uniform.
Maintains a professional appearance at all times
Maintain clean and safe work environment; ability to perform job safely.