Cook (Part Time, Days)

Job Summary

The Cook II (line cooks short-order cooks etc.) works under the guidance of the Executive Chef and Sous Chef to ensure that all work is performed utilizing appropriate food safety and sanitation guidelines. Assists food production of patients and retail services. Performs short-order cooking and serving of food and/or the preparation of sandwiches at the Grill and Deli/Food Station and all foods offered at the Patient Tray Line. Prepares seasons cooks displays and serves food according to recipes and specifications for patient and retail services.

Job Specific Duties

• Under guidance of the Head Executive and Sous Chefs prepares seasons and cooks foods according to recipe standards utilizing basic culinary techniques.
  
• Performs short-order cook functions at the retail cafeteria and/or patient tray line (example; grills cooks and assembles foods).
  
• Prepares food 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.
  
• Maintains food production sheets for the patients and retail (Grill Salad Bar Patient Tray Line) by weighing documenting production of food items for breakfast lunch and dinner. Follows recommended serving portion size from recipe or production sheets.
  
• Collaborates with department and organizations sustainability efforts including but not limited to weighing and safe packing/storing of surplus food for donation and composting food scraps.
  
• Ensures the workstation and service area is clean sanitized stocked and organized at all times. Performs daily cleaning and sanitizing of kitchen equipment used for cooking.
  
• Ensures positive customer experiences by greeting all customers and colleagues in a warm and professional manner acting with a customer comes first attitude connecting with the customer and providing service recovery when needed.
  
• 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.
  
• Floats and works in other areas of the Food & Nutrition Services department when needed including assignments of Prep Cook and other food service associate roles.
  
• Reports all customer complaints potential hazards employee accidents and operational inconsistencies to leader on duty.

Minimum Job Requirements

• Active SafeStaff Certification required within 30 days of hire
• 1-3 years of volume cooking experience in hospital hotel institutional or catering setting

Knowledge Skills and Abilities

• High school education or equivalent preferred.
  
• Previous experience in healthcare food service as cook preferred.
  
• Proficiency in food safety and proper 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.
  
• Able to follow simple instructions to accomplish repetitive tasks.
  
• Able to interact with the public and coworkers in a friendly enthusiastic and outgoing manner.
  
• Able to safely use and maintain the food service equipment (e.g. knife microwave blender thermometer refrigerator and scale).
  
• Able to build interpersonal relationships and work in a team-oriented environment; able to collaborate effectively with other team members.
  
• 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).