Cook: FT, mornings

Firelands Regional Medical Center; Sandusky (OH); On-site; USD 34,000 - 52,000; Full time

Benefits offered by this job

Competitive pay

Tuition assistance

Retirement plan matching

Recognition program

Local discounts

Job summary

Firelands Regional Medical Center is seeking a kitchen cook to support hospital food service, ensuring meals are prepared accurately and on time for patients and staff. Responsibilities include following menus, coordinating with the Executive Chef, and maintaining a clean, orderly cooking area.

The role requires lifting up to 30 pounds, prior food service experience, and a commitment to safety and quality. This position offers stable hours in a hospital setting with opportunities for growth and

Qualifications

• Ability to lift 30 pounds and be mobile.
• Related prior work experience with hospital, institution, or restaurant cooking preferred.
• The ability to perform with accuracy and good judgment.
• Ability to read and write small letters and numbers and perform basic arithmetic.
• Ability to communicate and understand written and oral communication.
• Punctual attendance at assigned work location is required.
• Ability to work in a safe and efficient manner and maintain an accident free workplace, including knowledge of emergency codes.
• Compliance with OSHA regulations and CDC safety standards.

Responsibilities

• Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
• Plans cooking schedule in conjunction with Executive Chef to ensure that food will be ready at specified times.
• Prepares food by washing, trimming, cooking and seasoning for each meal by following menus and production sheets.
• Measures and mixes ingredients according to recipes, using utensils and equipment to make sauces, soups, stews, casseroles etc.
• Tests food being cooked by tasting, smelling and temperature to ensure it meets expectations.
• Prepares portions of food for individual servings and distributes food to patients.
• Responsible for setting-up and breaking down the Room Service line and for finish cooking and plating meals on time.
• Maintains cooking area in a clean, neat and orderly manner.
• Cross-trained in all cook positions to accommodate daily needs.
• Sanitizes utensils and maintains sanitation procedures.

Skills

Lift 30 pounds

Food service experience

Reading & basic math

Safety and sanitation knowledge

Job description

• Employee-centric: Competitive pay, excellent benefits, tuition assistance, retirement plan matching, recognition program, local discounts.
• Stability: Serving Erie and surrounding counties since 1876.
• Lifestyle: Sandusky was voted “Best Coastal Small Town in America”. You will have the opportunity to enjoy living and working in this growing area along the beautiful shores of Lake Erie.
• Work/life: You will find support to help you manage your personal life while building a career.

What You Will Do:

• Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
• Plans cooking schedule in conjunction with Executive Chef to ensure that food will be ready at specified times.
• Prepares food by washing, trimming, cooking and seasoning for each meal by flowing menus and production sheets.
• Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc. Bakes, roasts, broils and steams meats, fish and poultry.
• Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
• Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
• Prepares portions of food for individual servings and prepares distribution of food to serving our patients. Follows menus and production sheet for proper portion size.
• Responsible for retail food as directed by Director or Assistant Chef.
• Responsible for setting-up and breaking down the Room Service line.
• Responsible for finish cooking and plating Room Service meals in the allotted time frames.
• Maintains cooking area in a clean, neat and orderly manner.
• Cross-trained in all cook positions, and may be moved to accommodate needs each day.
• Sanitizes utensils used in preparation and serving. Has sanitation bucket on station at all times.
• Prepares reports for usage and leftover food as directed.

What You Will Need:

• Ability to lift 30 pounds and be mobile.
• Related prior work experience with some hospital, institution, or restaurant cooking preferred.
• The ability to perform with accuracy and good judgment.
• Ability to read and write small letters and numbers and performs basic arithmetic.
• Ability to communicate and understand written and oral communication.
• Ability to effectively work with supervisors and other workers.
• Punctual attendance at assigned work location is required.
• Ability to work in a safe and efficient manner and maintain an accident free workplace, including ability to demonstrate a working knowledge of Medical Center emergency codes.
• Ability to comply with OSHA regulations and CDC standard and transmission-based precaution recommendations and to utilize proper protective equipment. Ability to comply with provisions of applicable S.D.S. forms.
• Successful completion of a ninety (90) day probationary period.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.