Cook - Part Time

University Hospitals Pain Management; Ravenna (OH); On-site; USD 25,000 - 40,000; Part time

Job summary

An established industry player is seeking a dedicated Cook to join their team at a hospital setting. This role involves preparing both cold and hot meals, ensuring the highest standards of food safety and quality. You will be responsible for following recipes, operating kitchen equipment, and accommodating special dietary needs. The position requires commitment to service excellence and adherence to hospital policies. Join a team that values safety and quality in food preparation, and make a difference in the lives of patients and staff alike.

Benefits

Sign-on Bonus of $500

Flexible Hours

Team Environment

Qualifications

• Experience in food preparation and safety procedures is essential.
• Ability to follow recipes and operate kitchen equipment efficiently.

Responsibilities

• Prepare cold and hot food, ensuring quality and safety standards.
• Maintain a clean and sanitary work area while adhering to policies.

Skills

Food Preparation

Quality Inspection

Safety Procedures

Customer Service

Education

High School Diploma

Tools

Kitchen Equipment

Job description

Description

Hours

• Part Time 16hrs
• Midday/Evening Shift
• Working every other weekend and holiday required

Location: Portage Medical Center in Ravenna, OH

University Hospitals is offering a $500 sign on bonus, minus applicable taxes, for part time cooks hired externally.

A Brief Overview

As a Cook in a hospital setting, this position is responsible for both cold and hot food preparation. Responsibilities include ensuring the quality inspection, preparation, storage, and timely distribution of food, prioritizing safety and adherence to hospital and departmental policies. Committed to delivering the highest level of service, follows recipes, operate kitchen equipment efficiently, accommodate special dietary needs, and maintain a clean and sanitary work area, all while adhering to proper food safety procedures.

What You Will Do

• Responsible for Cold and Hot Preparation of food, works as line cook.
• Quality inspection, preparation, storage, and distribution of food in a safe and timely manner.
• Provides the highest quality of service to internal and external customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foods for consumption in eating establishments.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Prepares meals for customers requiring special diets
• Uses department equipment in a safe, efficient and confident manner.
• Maintains a neat, clean and sanitary work area appropriate for food and service ware handling including mopping, sweeping and dishwashing.
• Follows hospital and departmental policies and procedures including proper food safety procedures.

Additional Responsibilities

• Performs other duties as assigned.
• Complies with all policies and standards.
• For specific duties and responsibilities, refer to documentation provided by the department during orientation.
• Must abide by all requirements to safely and securely maintain Protected Health Information (PHI) for our patients. Annual training, the UH Code of Conduct and UH policies and procedures are in place to address appropriate use of PHI in the workplace.