COOK - DIETARY SERVICE - FT VARIES

Anderson Hospital; Maryville (IL); On-site; USD 17,000 - 25,000; Full time

Job summary

Anderson Hospital in Maryville, IL is seeking a hospital food service worker to prepare meals for patients, cafeteria guests, and special functions, following HACCP standards and department guidelines.

You will document temperatures and taste panels, use safety procedures, and help maintain clean, organized workstations while supporting performance improvement activities.

Requires High School Diploma or equivalent and English literacy; prior food service experience preferred.

Qualifications

• High School Diploma or equivalent.
• Prior food service experience preferred; quantity cooking experience a plus.
• Must be able to read, write, and speak English.

Responsibilities

• Prepares food for patients, cafeteria customers, Meals on Wheels participants, Chestnut Facility and special functions.
• Follows standardized recipes and presents items attractively with correct portions.
• Documents daily temperature and taste panels to assure quality.
• Operates and maintains equipment safely; reports equipment problems promptly to a manager.
• Maintains inventory, storage, labeling and dating; uses items in a cost-conscious manner.

Skills

Food service experience

English literacy

High School Diploma or equivalent

Education

High School Diploma or equivalent

Job description

Job Summary: Prepares food for patients, cafeteria, and special functions. Cleans work areas as related to the preparation and serving of food.Job Responsibilities:Prepares food as indicated by the needs of the department including patients, cafeteria customers, Meals on Wheels participants, Chestnut Facility and special functions in accordance with both departmental guidelines, HAACP procedures and Health Department standards. Follows standardized recipes. Attractively presents all items with appropriate garnish and correct portion size. Accurately documents daily temperature and taste panels to assure quality and provide suggestions for continuous improvement. Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager. Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling, and dating. All items will be used in a cost-conscious manner. No food items will be handled in a manner to expose the food to the “danger zone” of sanitation standards. . Perform all work in a safe and sanitary manner. Maintain all workstations in a neat and organized manner.Actively supports and participates in performance improvement activities, including but not limited to tray assessments, meal rounds, hospital/department committees.Treats all information and data within the scope of the position with appropriate confidentiality and security.Cooperates fully in all risk management activities and investigations.Knowledgeable of, observes and complies with hospital safety policies, emergency procedures, and standard precautions.Mandatory Education and Inservice RequirementsEducation Requirements and Other Requirements:Education Level: High School Diploma or equivalentCertification/Licensure: Must be able to read, write, and speak English.Experience Requirements: Prior food service experience necessary. One-year experience in quantity (batch cooking) food production preferred.