Hospital Cook II
3 days ago
This position is primarily responsible for preparing patient food in a fast-paced food service environment. The ideal candidate will have a minimum of one year of culinary experience and the ability to multitask and work at a fast pace.
Key Responsibilities- Complete daily prep lists, including weighing ingredients, preparing salads, cleaning, and portioning food items.
- Coordinate and perform the preparation, portioning, and distribution of salads, desserts, and other food items.
- Heat up food and prepare steam tables for lunch and dinner service.
- Assist on the hot production line during breaks and peak meal times, including portioning and serving food over a counter and from a steam table.
- Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables.
- Perform ongoing verbal communication between coworkers and at shift crossover.
- Disassemble, operate, clean, and reassemble conventional cooking equipment, including grills, broilers, steamers, skillets, convection ovens, and other related food processing equipment.
- Operate mixing machines, toasters, slicers, and choppers.
- Clean food service equipment, counters, utensils, and assigned areas of work.
- Maintain security and inventory control of prepared foods and related supplies by adhering to established storage and handling procedures.
- Prepare convenience food items, including prepared casseroles and vegetables for serving.
- Rethermalize foods according to standardized methods and procedures.
- Combine ingredients and finish convenience/cook-chill food products by adding toppings/garnishes, baking off, and portioning for service.
- Label and date food items according to departmental and regulatory guidelines.
- Check and record refrigerator temperatures according to established procedures, and report any problems to supervisor.
- Measure and weigh ingredients.
- Receive and store supplies.
- Be flexible with work schedules, job tasks, and job changes, including working holidays and picking up additional duties when a coworker is absent.
- Minimum of one year of culinary experience in a fast-paced food service environment, including hot production line experience.
- Ability to successfully pass the ServSafe Food Handlers Certification within 90 days of employment.
- Ability to multitask and work at a fast pace.
- Ability to perform physical job tasks safely, including lifting up to 50 lbs, bending, reaching, standing (up to 8 hours), and pushing and pulling up to 35 lbs.
- Demonstrate excellent communication skills, including the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions.
- Ability to perform excellent customer service, including demonstrating respect for coworkers, working effectively on a team, and working independently with minimal guidance.
- Ability to understand the importance of following standardized recipes and portioning as it relates to meeting patients' nutrition needs and ensuring their health and safety.
- Experience in estimating consumption levels and generating prep lists.
- Ability to rotate stock using the First In First Out method, including identifying and discarding all expired products.
- Excellent attendance history.
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