Hospital Cook Jobs

About The Position

Requirements

• High School Diploma General-Preferred
• SRVSF-FH - ServSafe Food Handler within 60 Days
• Ability to communicate and understand verbal and written English language and Math.
• Ability to complete mandatory computer-based learning and pass exam.
• Ability to understand and follow safety regulations in a food service healthcare environment.

Nice To Haves

• relevant experience

Responsibilities

• Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines)
• Washes hands frequently and appropriately wears gloves.
• Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
• Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.
• Monitors and records food and/or equipment temperatures; immediately correcting/escalating out of range occurrences.
• Stores food and/or supplies using proper labeling, dating and rotation methods.
• Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).
• Ensures Positive Service Outcomes
• Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.
• Sets up, maintains and breaks down workstation according to area requirements.
• Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.
• Completes area checklists and forms.
• Operates and cares for equipment according to manufacturers and area specific guidelines.
• Remains flexible to support other team members across the department to achieve desired service outcomes.
• Engages in Efforts to Create a World Class Work Environment
• Follows work areas uniform specifications, i.e., clothing and shoes are neat and clean.
• Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.
• Communicates in a respectful manner and in terms that are clear and concise.
• Respects the cultural traditions of team members and customers.
• Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques
• Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
• Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.
• Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.
• Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.

Benefits

• Connect with the most integrated health system in Georgia, and start a future that gives you more.