cook

Aurora Health Care; Milwaukee (WI); On-site; USD 20,664 - 28,929; Full time

Job summary

Aurora Health Care is seeking a food service professional to prepare and portion foods in a hospital kitchen setting in Milwaukee. You will follow recipes, monitor temperatures, and ensure safe handling and sanitation in a fast-paced environment.

The role requires 3 years of food production experience, familiarity with dietary restrictions, and the ability to manage time and collaborate with team members. High school diploma or equivalent is required.

Qualifications

• High School diploma or equivalent required.
• Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.
• Familiarity with diet restrictions and ability to adapt recipes accordingly.
• Ability to measure and scale amounts of ingredients used in a recipe.
• Proficient time management skills.
• Strong interpersonal skills.

Responsibilities

• Review production sheets and recipes to ensure quality and quantity needed for items to prepare.
• Measure and mix ingredients according to recipe; use kitchen utensils and equipment.
• Bake, roast, broil and steam foods per recipes; carve and slice meats and cheese.
• Garnish, display and serve foods according to standards and recipes.
• Ensure proper storage and rotation of inventories; monitor temperatures and safe handling.
• Follow sanitation standards and maintain temperature logs.
• Monitor portioning and control waste; prepare in small batches to reduce waste.
• Demonstrate knowledge to provide care appropriate to patient age-specific needs as described in policies.

Skills

Diet restrictions awareness

Measure & scale ingredients

Time management

Interpersonal skills

Education

High School graduate

Job description

Major Responsibilities

• Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare. Prepares food on daily production report according to established guidelines. Maintains time and production records.
• Measures and mixes ingredients according to recipe. Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes. Carves and slices meats and cheese.
• Garnishes, displays and serves food items according to standards and recipes.
• Ensures proper storage and rotation of inventories in refrigerators and freezers. Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.
• Follows department standards for safe food handling, storage and sanitation. Maintains temperature logs for production areas per department standards.
• Monitors accurate portioning and promotes food waste control. Prepares in small batches to help control waste/cost.
• Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age‑specific needs, and to provide the care needed as described in the department's policies and procedures. Age‑specific information is developed further in the departmental job standards.

Licensure, Registration, And/or Certification Required

• ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

Education Required

• High School Graduate (or equivalent knowledge) in.

Experience Required

• Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.

Knowledge, Skills & Abilities Required

• Familiarity with diet restrictions and ability to adapt recipes accordingly.
• Ability to measure and scale amounts of ingredients used in a recipe.
• Proficient time management skills.
• Strong interpersonal skills.

Physical Requirements And Working Conditions

• Operates all equipment necessary to perform the duties of the job.
• Stands, walks, and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout.
• Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs.
• Working atmosphere may contain fumes and odors from food and dust sources such as flour, spices, etc.
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.