Cook

Aurora Health Care; Milwaukee (WI); On-site; USD 21,000 - 30,000; Full time

Job summary

Aurora Health Care in Milwaukee, WI is seeking a food service professional to support daily meal production in a hospital setting. You will review production sheets, measure ingredients, and prepare a variety of dishes following established recipes and safety standards.

The role involves safe handling practices, portion control, and collaboration with dietary services. Candidates should have ServSafe certification within 1 year, a high school diploma, and about 3 years of relevant experience.

Qualifications

• ServSafe Food Handler certification required within 1 year.
• Typically requires 3 years of experience in food production in hotel/restaurant or high-end institutional settings.
• High school graduate (or equivalent) is required.

Responsibilities

• Reviews production sheets and recipes to ensure quality and quantity.
• Measures and mixes ingredients using kitchen equipment to prepare soups, salads, gravies, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meat, fish, vegetables; carves and slices meats and cheese.
• Garnishes, displays and serves food items according to standards and recipes.
• Maintains proper storage and rotation of inventories; monitors food temperatures; follows safe handling procedures.

Skills

Dietary restrictions awareness

Measure and scale ingredients

Time management

Interpersonal skills

Education

High School Graduate

Job description

• 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. Maintain 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.

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. Maintain 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.