Cook

Davita Inc.; Quincy (IL); On-site; Full time

Job summary

A leading healthcare company is seeking a Cook for a temporary position in Quincy, IL. The Cook will be responsible for preparing and cooking a variety of meals, ensuring proper sanitation and operations of kitchen equipment. This role requires a valid Food Service Sanitation Certificate and significant cooking experience. Ideal candidates will thrive in a fast-paced environment and assist in staff training activities.

Qualifications

• Requires high school education and 6 months of cooking experience.
• Possession of a valid Food Service Sanitation Certificate or CFPM certification is necessary.
• Ability to instruct and direct food preparation and sanitation tasks.

Responsibilities

• Cooks and prepares food on a large scale according to menu requirements.
• Safely operates kitchen equipment and maintains sanitary conditions.
• Assists in training new dietary staff.

Skills

Food Preparation

Sanitation

Heavy Lifting

Education

High School Diploma

Food Service Sanitation Certificate

Job description

Job Title: Cook

Location with zip code: Quincy, IL- 62301

Duration: 5 Months

Pay rate/ Salary: $ 19/hr. on w2 without benefits



Skill Requirements:

• Bending/Lifting 50lbs: May require squatting, climbing, bending, standing for long periods of time and lifting up to 50 lbs.

Job Description:

• Under direct supervision, cooks and prepares food on a large-scale basis to meet menu requirements for regular and therapeutic diet feedings. Assumes responsibility for units of cookery to which assigned. May direct or instruct employees as assigned in the various areas of preparing and/or cooking food and sanitizing kitchen work areas.


• Cooks meats and vegetables and prepares other foods including, but not limited to, desserts and salads, and beverages to completa manus. Prepares and cooks food to meet special therapeutic diets. Serves food to residents or employees as instructed.


• Safely operates standard kitchen equipment such as ovens, grills, mixers, choppers, steamer, slicer, can crusher, can opener, potato peeler, and other culinary equipment. Cares for and makes minor adjustments to equipment. Reports equipment failure and health and safety hazards to supervisor.


• Cleans cooking equipment and work area and maintains sanitary conditions to meet regulations and maintain safe, sanitary and healthy conditions; properly stores, rotates, and uses chemicals and other supplies in daily cleaning duties. Reports immediately to immediate supervisor all instances of equipment malfunction or failure, as well as safety and health hazards.


• Checks groceries and food items for signs of contamination, spoilage and proper temperature. Stores and rotates foods properly. Inspects the kitchen to see that it is equipped with supplies and tracks food and supply inventories.


• Performs duties in dishwashing room such as scraping, loading and unloading dishwasher. Stores clean equipment properly; cleans, maintains, and de-limes dish and utensil washing machines and checks machines for proper temperature during operation.


• In absence of higher authority, exercises security control over all foodstuffs, supplies and equipment used or stored in the kitchen, silverware washing, dining room and storage areas. Checks all entrances to department and designated storage areas to ensure locked at end of workday. Notifies higher authority whenever the possibility of pilferage is detected.


• Assists in the training of staff new to the dietary department. Instruct new employees in the proper procedures to complete assigned job duties including preparation, service, clean-up and overall sanitation.


• Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

Required knowledge:

• Requires knowledge, skill and mental development equivalent to the completion of high school and six months of cooking experience which provides working knowledge of food preparation and cooking methods on a large-scale basis.


• Requires possession of a valid Food Service Sanitation Certificate issued by the Illinois Dept. 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).


• Requires elementary knowledge of health and safety requirements of food service. Requires ability to instruct and direct others in the various areas of food preparation and in the sanitation of kitchen work areas.


• Requires ability to estimate the quantity of food items and kitchen supplies needed. Requires physical ability to lift and/or carry heavy items and to push or pull carts laden with food items or supplies.


• Requires ability to work under physically demanding conditions, such as extreme temperature changes, exposure to cleaning agents and/or standing for extended periods of time.