Food Services Cook, Full-Time

CAMERON HEALTH•Angola, IN

2d•Onsite

About The Position

Cameron Hospital is an independent, not-for-profit facility that proudly serves Angola and Steuben County. We’ve been a cornerstone of this community and the surrounding area in northeast Indiana dating back to 1926. Over the years, we’ve helped generation after generation of area residents enjoy better health and live comfortably. Today, Cameron Hospital has grown into something more than a simple community hospital. Filled with advanced equipment and skilled specialists, Cameron is a modern, high-tech facility that provides advanced diagnostics, a variety of specialties and cutting-edge treatment options that are combined with highly personalized and compassionate care. This position is in the Food Service Department and is a Full-Time role, working 80 hours bi-weekly on the 2nd shift (night shift). The Lead Cook assumes leadership responsibilities over the department when the Director and Supervisor are not present and will direct food service workers and cooks.

Requirements

Ability to work a flexible schedule.
Must be able to work nights, weekends, and some holidays.
Two years of related work experience
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Communicates well in both verbal and written with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Customer Service/Service Excellence/Communication - Demonstrates ability to provide excellence in service to customers.
High School diploma or GED
Servesafe or other state approved Food safety Qualifications

Responsibilities

Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
Prepares foods under by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
Clean and sanitize workstations and equipment and must follow all Food & Nutrition, Hospital and regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Complies with all HACCP policies and procedures.
Assumes responsibility for the general supervision of the department, including tray service in absence of other supervisory personnel.
Perform other duties and responsibilities as assigned.
Lead cook assumes leadership responsibilities over department when Director and Supervisor are not present.
This position will director food service workers and cooks.