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

Trinity Health•Grove City, OH

2d•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, professional communication with supervisors and team members. Cooking assignments may include batch, large-quantity, and short-order work, and the cook may also function as a lead. The position operates from 11:30 a.m. to 8:00 p.m., with work 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. Mount Carmel offers competitive compensation and benefits, including medical, dental, and vision coverage beginning on day one; retirement savings with an employer match; paid time off; recognition programs; professional development and tuition reimbursement; possible relocation assistance; and an employee referral rewards program. Eligible colleagues may also use DailyPay. The organization supports Diversity, Equity, and Inclusion Colleague Resource Groups and is an Equal Opportunity Employer.

Requirements

High school diploma or equivalent required.
At least 3 years of professional culinary experience required.
Completion of a Sanitation Certification Course or ServSafe Certification within 6 months of hire.
Effective communication skills.
Knowledge of food preparation using recipes.
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 well with others in a service setting 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

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