COOK I - BBRP

UNM Hospital; Albuquerque (NM); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Cook I to join their Food and Nutrition team. This full-time role involves preparing and serving a variety of food items for patients and cafeteria services. The position requires adherence to strict sanitation and safety guidelines while coordinating cooking schedules and collaborating with nutrition staff. Ideal candidates will have at least 6 months of relevant experience and a passion for providing quality food service. Join a supportive environment where your culinary skills can thrive and make a difference in the lives of others.

Qualifications

• 6 months of experience in food preparation and service.
• Ability to adhere to sanitation and safety regulations.

Responsibilities

• Prepare and serve food items according to recipes.
• Maintain and replenish food lines and carts.

Skills

Food Preparation

Cooking and Baking

Sanitation Practices

Education

High School Diploma

Job description

Join to apply for the COOK I - BBRP role at UNM Hospital

Receive 17% Weekday Nights, 26% Weekend Nights, and 15% Weekend Day shift differentials.

Minimum Offer: $16.22/hr.

Maximum Offer: $21.26/hr.

Compensation for this role is based on a number of factors, including but not limited to experience, education, and other organizational considerations.

Department: Food and Nutrition - UH

FTE: 1.00

Full Time

Shift: Rotating

Position Summary:

Prepare and serve a variety of food items for the cafeteria, patient tray line, and special events. Function as grill cook and in cold food areas. Ensure adherence to hospital and departmental policies and procedures. No patient care assignment.

Responsibilities:

1. Prepare and serve food items according to recipes, including cooking and baking, and review production sheets for requirements.
2. Coordinate cooking schedules to ensure timely production; collaborate with nutrition staff for special diets.
3. Maintain and replenish food lines and carts; restock condiments and serviceware; transport food orders and supplies.
4. Maintain and record food temperatures; label and store food; utilize leftovers per guidelines.
5. Clean and maintain a sanitary work environment, complying with hospital and state regulations.
6. Work in cold food production as scheduled.

Qualifications:

Experience: At least 6 months of directly related experience.

Credentials: Not required.

Physical Conditions: Medium work exerting 20-50 pounds occasionally, 10-25 pounds frequently, and over 10 pounds constantly.

Working conditions: Moderate exposure to chemicals and dangerous materials.