Cook (Part Time, Rotating shifts)

Minimum Job Requirements

• Active SafeStaff Certification required within 30 days of hire
• 3-5 years of volume cooking experience in hospital hotel institutional or catering setting

Knowledge Skills and Abilities

• High School Diploma or equivalent preferred.
  
• Graduate of a cooking school with 1 year of volume cooking experience in a quality operation preferred.
  
• Previous experience in healthcare foods service as cook preferred.
  
• Proficiency in food safety and proper cooking techniques and methods.
  
• Ability to communicate sufficiently well in English both verbally and in writing to request supplies and properly label food items.
  
• Able to speak read and comprehend instructions short correspondence and policy documents as well as converse comfortably with customers and colleagues.
  
• Knowledge of Spanish is helpful.
  
• Able to interact with the public and co-workers in a friendly enthusiastic and outgoing manner.
  
• Basic knowledge in use of computers and printers and/or ability to learn appropriate software application(s).
  
• Able to follow simple instructions to accomplish repetitive tasks.
  
• Able to safely use and maintain the food service equipment (e.g. knife microwave blender thermometer refrigerator scale steam kettle steam ovens etc).
  
• Able to build interpersonal relationships and work in a team-oriented environment; able to collaborate effectively with other team members.
  
• Able to interact with the public and coworkers in a positive friendly and enthusiastic manner.
  
• Able to learn quickly and maintain knowledge of the establishments products and procedures.
  
• Able and available to work flexible hours that may include early mornings evenings weekends nights and/or holidays.
  
• Able to work in a fast-paced environment and multi-task (verifying and preparing multiple recipes).
  
• Able to multitask prioritize and keep multiple tasks requests and/or events organized.
  
• Able to maintain confidentiality of all patient and guest sensitive information (example: HIPAA).

Job Summary

The Cook I prepares and cooks foods according to recipe standards utilizing standard culinary techniques. Ensures that all work is performed utilizing appropriate food safety and sanitation guidelines. Responsible for bulk hot and cold food production of the FANS Department. Will support all areas of the production team to ensure operational needs are met. Prepares seasons cooks and displays food according to recipes and specifications for all FANS department services including patient retail and catering meals.

Job Specific Duties

• Assists the Executive and Sous Chefs with bulk food production for all department meals in patient services retail and catering.
  
• Prepares seasons and cooks foods according to recipe standards utilizing basic culinary techniques while utilizing forecasting based on historical data and/or Production Software reporting.
  
• Prepares food using intermediate and advanced cooking techniques and by operating a variety of kitchen equipment to measure and mix ingredients wash peel cut and shred fruits and vegetables and trim and cut meat poultry or fish for culinary use.
  
• Tastes products reads menus estimates food requirements minimizes food surplus/waste checks production and keeps records in order to accurately plan production requirement and requisition supplies and equipment.
  
• Resolves routine questions and supports Cook II and Prep Cooks to allow for growth and collaboration throughout the department.
  
• Accountable for supplies used including escalating and advising leaders of errors issues that resulted in excessive unnecessary food or supply waste. Assists with inventory and ordering as needed to support operational need.
  
• Ensures positive experiences by greeting all colleagues and customers in a warm and professional manner.
  
• Follows departmental and organizational policies and procedures including those for safety and security to ensure the safety for all during each shift.
  
• Maintains a calm demeanor during periods of high volume or unusual events to keep retail space operating to standard and to set a positive example for co-workers and customers.
  
• Maintains safe and healthy work environment by following organization standards and sanitation regulations including but not limited to hand hygiene protocols auditing temperature and escalating discrepancies to leaders.
  
• Follows established safety standards for infection control stocking restocking rotating displaying and storing food and food related supplies (e.g. lids cups napkins spices). This includes following First In First Out Method (FIFO) and ensuring the service area is clean sanitized stocked and organized at all times.
  
• Set-ups prepares and presents at assigned times food that is appealing tastes good and is consistent with standardized recipes for patients retail and catering.
  
• Reports all customer complaints potential hazards employee accidents and operational inconsistencies to leader on duty.