Senior Cook - Food & Nutrition Services - Mount Carmel Grove City

Trinity Health•Grove City, OH

1d•Onsite

About The Position

The Senior Cook works in Food & Nutrition Services at Mount Carmel Grove City, preparing safe, high-quality food according to established guidelines, systems, and recipes. The role maintains a clean, sanitized, and organized work environment and supports customer and patient satisfaction through effective, helpful communication with supervisors and team members. Work includes batch, large-quantity, and short-order cooking, and the Senior Cook may also function as a lead. The stated shift runs from 11:30 a.m. to 8 p.m., with every other weekend and rotating holidays. Under limited supervision, the Senior Cook may open and close the department and maintain departmental security during the shift. The position also supports menu and recipe development, inventory and supply management, and the smooth operation of the Food and Nutrition Department.

Requirements

High school graduation or equivalent.
Completion of a Sanitation Certification Course or ServSafe Certification within six months of hire.
At least 3 years of professional culinary experience.
Knowledge of food preparation using recipes.
Effective communication skills.
Ability to complete assignments under direct, periodic supervision.
Ability to supervise and assist with training and development.
Ability to work independently and as part of a team.
Strong attention to detail and good organizational skills.
Ability to work compatibly with others in a service environment involving many different people.
Clean and neat appearance.

Nice To Haves

Advanced culinary training from a vocational or technical school or culinary college.
Commercial large-volume cooking experience.

Responsibilities

Communicate and review menus and special orders with supervisors and team members to determine daily production schedules and quantities.
Follow standardized recipes and prepare specified quantities of menu items according to production requirements and meal-service deadlines.
Read production tallies and menus, organize workload, and maintain proper workflow while line cooking.
Prepare a la carte foods consistently in a high-volume, fast-paced environment.
Follow food storage, handling, preparation, sanitation, and work-area maintenance guidelines; use appropriate cleaning and sanitation techniques.
Keep food preparation areas clean, sanitized, and orderly.
Report equipment problems to a supervisor.
Provide input on menu and recipe changes and development to enhance customer satisfaction.
Document leftover foods, label and date products, log food temperatures, and complete production records accurately, including amounts prepared and left over.
Assist with inventory and management of supplies.
Respond quickly to situations and crises, demonstrating leadership; assist with supervision and training and development as needed.
Apply knowledge of special and modified diets, including IDDSI and puree, and demonstrate basic knowledge of therapeutic diets and food allergies.
Under limited supervision, open and close the department and maintain departmental security during the shift.
Raise questions and promptly report actual or potential wrongdoing in support of Organizational Integrity compliance.
Perform other duties as assigned to facilitate Food and Nutrition Department operations.