Cook

Davita Inc.; Chicago (IL); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in healthcare is seeking a Cook for a 3-month contract in Chicago. The role involves preparing and cooking food under supervision, ensuring cleanliness and sanitation in the kitchen, and evaluating recipe quality. Applicants should have a high school diploma and a valid Food Service Sanitation Certificate.

Qualifications

• Completion of High School or GED required.
• Two years cooking experience necessary.
• Valid Food Service Sanitation Certificate or CFPM certification required.

Responsibilities

• Instructs and participates in cooking and food preparation.
• Evaluates recipes and quality of food products produced.
• Maintains and cleans work areas and food preparation equipment.

Skills

Bending/Lifting 75lbs

Computer Software Skills

Education

High School Diploma/GED

Job description

Title: Cook

Location: Chicago, IL (60634)

Duration: 3 months contract

Pay Rate: $19/hr on W2

Shift Timing (Day/ Evening/ Night): Day



Skills Required:

• Bending/Lifting 75lbs: May require squatting, climbing, bending, standing for long periods of time and lifting up to 75 lbs.


• High School Diploma/GED: Completion of High School or GED. Must be able to prove completion if necessary.


• Computer Software Skills: Basic knowledge and familiarity with word processor programs (MS Word, WordPerfect, or other as approved by the User Agency), spreadsheet programs Excel, Lotus, Quattro Pro, or other as approved by the User Agency), database software (MS Access, or other as approved by the User Agency), and email software programs. General computer know-how, with ability to research via the Internet. The User Agency will specify at time of order what specific software programs will be used by the temporary worker on the assignment.

Minimum Qualifications:

• Requires knowledge, skill and mental development equivalent to the completion of high school and two (2) years of cooking experience, which provides extensive knowledge of materials, methods and equipment used in preparing food on a large scale basis.


• Requires possession of a valid Food Service Sanitation Certificate issued by the Illinois Department of Public Health, or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP).

Job Description:

Under general supervision, instructs and participates in cooking and preparing food.

• Evaluates recipes and suggests changes, revisions, and evaluates the overall quality, quantity, and accuracy of food products produced for service.


• Consults with Dietary Manager regarding the planning of food production to coordinate with meal serving hours, special diet, needs and other preparation for best operational needs.


• Assists in planning and implementing an in-service training course for Cook I s and other dietary personnel in procedures of food preparation, sanitation, and safety.

Instructs and assists in the cleaning of work areas, storerooms, refrigerators, freezers, food carts, etc., to maintain sanitary and healthful conditions.

• Prepares and maintains a cleaning schedule.


• Advises employees of proper techniques regarding safety and sanitation.

Maintains and guides in the maintenance of equipment, in-servicing, dietary employees in use and care.

• Records daily temperatures of dishwashing machine and the pot and pan sanitizer.


• Submits Maintenance work orders for repair, maintenance, or replacement of equipment.


• Consults with Dietary Manager regarding repairs, replacements, and purchase of necessary equipment.

Ensures the working areas are equipped with necessary supplies.

• Recommends changes in the master menu based on foodstuffs availability.


• Responsible for the securing of meat products, frozen goods, dry good and other food stuffs to prepare and distribute resident meals.


• In the absence of Dietary Manager, responsible for dietary operations, maintains coverage for unscheduled absences on shift assigned.


• Advises supervisor of any problems in the kitchen areas of the facility, i.e., quality of food prepared, accuracy of food served, ie: diet, texture, or fluid consistency faulty equipment, unsafe conditions, employee issues, and members complaints. If necessary, submits an incident report on over-production, under-production, or any other extraordinary incident.