Cook (1012D)

Memorial Health; Decatur (IL); On-site; USD 21,000 - 29,000; Full time

Job summary

Memorial Home Services is seeking a kitchen-focused role to prepare, cook, and serve nutritious meals for patients, staff, and guests in a health-care setting. Emphasis on safety, sanitation, and caring customer service.

The role includes following recipes, monitoring temperatures, reducing waste, and assisting in training new staff. Strong teamwork and ability to handle deadlines are required.

Qualifications

• High school diploma or equivalent preferred; two years of quantity food preparation experience required.
• Knowledge of culinary techniques.
• Knowledge of basic food safety, infection control and sanitation; and strong customer service including service recovery.

Responsibilities

• Identifies with and supports the organization's mission and core values (Compassion, Ability, Respect, Excellence, Service).
• Participates in performance improvement and risk management activities.
• Requisitions, prepares, seasons, cooks and serves food; washes, peels, chops, bakes, and garnishes as needed; follows standardized recipes.
• Maintains sanitation and safety of utensils and equipment; keeps area and equipment clean and orderly.
• Cooks for regular and large events; reviews production worksheets to determine quantities; adjusts as needed.
• Controls waste; labels and dates leftovers; rotates stock; reduces waste through inventive use of leftovers.
• Assists other employees and participates in training; may supervise room service and cafeteria staff.
• Promotes good customer relations, greets customers and assists undecided diners.
• Works under deadlines; remains composed and finds solutions; performs other duties as assigned.

Skills

Culinary techniques

Food safety

Infection control

Customer service

Education

High school diploma or equivalent

Job description

Performs a combination of tasks in preparing, cooking, serving, transporting and cleaning functions in order to provide quality nutritional care and food service to patients, employees and guests. Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery.

Education and/or Other Requirements

• High school diploma or equivalent is preferred. Must have a minimum of two years experience in quantity food preparation.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Knowledge of culinary techniques.

Responsibilities

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization. Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values: Compassion, Ability, Respect, Excellence, and Service).
• Participates in and supports performance improvement and risk management activities.
• Requisitions, prepares, season, cooks and serves food.Prepares or supervises washing, peeling, trimming, slicing, dicing, baking, broiling, steaming, seasoning and garnishing of food items.Follows standardized recipes; prepares and cooks proper amounts needed with the proper ingredients.Tests food by smelling, tasting and taking temperatures. Displays and serves the food in an attractive and appetizing manner.
• Uses proper sanitation and safety procedures for utensils and equipment.Ensures sanitation principles are followed.Maintains work area and equipment in a clean, neat and orderly manner.
• Cooks food at optimum time for serving; anticipates quantity needed. Labels food.Reviews production worksheets to determine amounts of food to remove from storage and amounts of food to prepare.Cooks for large special events.Displays and serves food in attractive and appetizing manner.Frequently questions mistakes on the work sheets and cooks more or less food accordingly.
• Controls waste.Cleans vegetables and meats to minimize amount thrown away.Labels and dates leftover foods; stores in shallow covered pans; rotates the food.Reviews production worksheets; orders adequate but not excessive supplies.Creatively uses leftovers to reduce waste.
• Assists other employees as needed.Assists in training new employees.Instructs room service and cafeteria employees with food usage.
• Promotes good customer relations.Shares information about ingredients when asked.Greets customers with a smile; lists menu items for undecided customers.
• Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions
• Performs other duties as assigned.