Cook

RML Specialty Hospital; Hinsdale (IL); On-site; USD 26,000 - 37,000; Part time

Job summary

RML Specialty Hospital in Hinsdale, IL is seeking a Cook to support cafeteria, patient trayline, and catering services. You will prepare food according to menus, maintain proper time/temperature controls, and ensure a clean, safe kitchen environment.

Responsibilities include following standardized recipes, monitoring portion sizes, and assisting with inventory. This role requires standing for long periods and lifting up to 40 lbs, with rotating weekend/holiday shifts.

Qualifications

• Requires high school level education and 2+ years of quantity food preparation.
• Knowledge of cooking and food preparation equipment.
• Knowledge of food measurements and portion control.

Responsibilities

• Prepare food for the cafeteria, patient trayline, and catering.
• Operate kitchen equipment safely and report malfunctions.
• Rotate stock using FIFO and prevent waste.
• Ensure time and temperature controls and proper portioning.
• Maintain sanitation and clean cooking area.
• Follow menus and standardized recipes.

Skills

Interpersonal skills

Teamwork

Stamina

Food production

Lifting 40 lbs

Education

High school diploma

2+ years food prep

Cooking equipment knowledge

Portion control knowledge

Job description

0.1 Hinsdale, IL, US

3 days ago Requisition ID: 1798

Salary Range: $18.91 To $26.56 Hourly

Job Title: Cook

Department/Location: FNS / Hinsdale,

Shifts: Various shifts between 7:30 am - 8:00 pm,1.0 including rotating weekends and holidays

As needed

FTE: 0.1

Req. Number: 1798

Compensation

Pay is determined by various factors, including but not limited to job-specific requirements, individual experience, internal pay equity, and organizational needs/budget considerations, all in alignment with our RML's compensation philosophy. Additionally, you may be eligible for a discretionary annual incentive program based on both individual and organizational performance

Under general supervision will be responsible for food preparation including but not exclusive to soups, meats, and vegetables. Food will be attractively prepared, garnished and flavors will comply with applicable dietary constraints. Strict control of time and temperature in food preparation is expected. Will be responsible to maintain a secure, safe, and clean environment.

PRINCIPAL DUTIES AND RESPONSIBILITIES

According to assignment performs duties associated with the following responsibilities:

• Supports the Mission and Vision of RML Specialty Hospital by demonstrating RML’s Core Values of Service, Teamwork, Accountability, Integrity, Respect, and Stewardship (STAIRS) in all actions. Promotes a positive patient/customer experience by exemplifying the principles of the Language of Caring in all interactions with patients, families, and co-workers.
• Prepares food for the cafeteria, patient trayline, and catering functions according to the planned menu and quantities needed.
• Demonstrates competency in operating a variety of kitchen equipment safely. Reports equipment failure on a timely basis to management.
• Rotates stock ensuring freshness of products using products according to first in, first out concept and avoids waste. Informs management of outdated or deteriorated products.
• Demonstrates ability to interpret menus and meal plans. Follows standardized recipes.
• Prepares foods within the allotted time frames, insuring delivery of final product to designated areas on time.
• Completes time and temperature and quality control documentation for food safety.
• Complies with portion controls.
• Ensures proper seasoning of foods according to dietary restrictions.
• Maintains appropriate inventory of food and supplies. Notifies management staff of stock out items or anticipation of food or equipment needs.
• May participate in recipe and menu development and testing of food products.
• Complies with local and state regulations regarding food production including sanitation time and temperature controls during food preparation, holding and serving.
• Keeps cooking area clean, orderly and sanitary including large and small appliances, utensils, counters and other related equipment.
• Assist in the control of the food budget by appropriate and economical food preparation and by preparing appropriate amounts of food and judicious use of ingredients.
• Performs assigned tasks such as transporting food to service line, placing food and condiments on trays, and loading trays on carts for transportation.
• Controls service temperature of foods by maintaining appropriate amounts on tray line.
• Observes portion control standards at all times. Observes sanitation standards at all times.
• Adheres to established hospital and departmental safety guidelines.
• Attends hospital and department meetings, inservices and reviews as required.
• Performs other duties as assigned.
• Respects patient confidentiality, providing necessary information and data to the clinical dietitians and direct patient care staff.

JOB REQUIREMENTS & CHARACTERISTICS

MINIMUM

PREFERRED

Skills & Abilities

• The interpersonal skills to communicate with patients, customers, trainees, peers and management.
• Creates a positive work environment for learning by promoting teamwork and demonstrating an optimistic and encouraging attitude.
• Physical ability for constant standing or walking.
• Ability to produce quality and quantity food.
• Weight lifting ability of 40 lbs. Ability to push and pull carts.

Knowledge & Experience

• Level of knowledge equivalent to completion of high school.
• Minimum of two years of quantity food preparation.
• Through knowledge of cooking and food preparation equipment.
• Knowledge of food measurements and portion control.

Prefer two years of quantity food preparation in a healthcare environment.

License/

Certification

• Willingness to take the food sanitation course.
• Ability to pass the exam.
• Sanitation Certificate.

Working Conditions

Exposed to various working kitchen elements such as knives, slippery floors, heat from stoves, dishes, hot equipment and pans, cold exposure from refrigerators and freezers and other kitchen-related equipment.

The above statements are intended to describe the general nature and level of the work being performed by people assigned to this job. They are not exhaustive lists of all duties, responsibilities, knowledge, skills, abilities, and working conditions associated with it.