Cook II

Summary:

Applicants will have proven cooking experience in a healthcare restaurant or other hospitality volume production setting. Gathering preparation and serving of both hot and cold food items for the patient feeding system following directions of the supervisor. These items may include but not limited to pastry sandwiches salads soup entrée and dessert. This food production position utilizes patient production counts and support from the chef to produce the patient meal for either breakfast lunch or supper and/or a combination of any two consecutive meals. During the lunch or supper service the position may assist and support cafeteria or café food production items.

High volume demand requires position to be able to make quick and accurate decisions in a very rapid and changing environment. Requires flexibility and fluidity. Must be able to multi-task; assimilate many different demands at once. Employee will need to be quick thorough and efficient with time and resources. There is an expectation of strict recipe and safety adherence. Ensures appropriate supply levels to execute daily production needs.

Daily sanitation and safe food handling practices need to be adhered to ongoing and maintain appropriate quality assurance / performance improvement logs accordingly. Ability to communicate in a calm professional manner and respectful of all individuals. Must have the ability to learn on the job skills and handle periodic stressful times.

Job Responsibilities:

1)Proven skill in quantity production setting and able to make quick accurate decisions in a very rapid and changing environment.

2)Safe sanitary food handling techniques: gloves hand washing cross-contamination hygiene and proper temperature control.

3)Ensures appropriate supply levels to execute daily production needs.

4)Performs quantity food production activities in accordance with HACCP Joint Commission Department of Public Health facility and departmental regulations.

5)Prepares hot/cold food items in an appropriate timeframe following strict recipe and safety adherence.

6)Maintain temperature quality control and quality assurance logs as directed by supervisors and managers.

7)Cleans all equipment he/she is in contact as you go practice of working.

8)Team player in a fast paced environment.

9)Works well under pressure maintain composure quality consistency and safety.

Required Work Experience:

1)3-5 yrs

2) Quantity Food Production

Preferred Work Experience:

1)Healthcare Quantity Food Production

Skills and Competencies:

1)None Listed

Education:

Certifications:

Compensation

Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidates relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

Minimum - Midpoint - Maximum

Equal Employment Opportunity Employer