Cook per diem Days Eves

St. Luke’s Health Network, Inc.; Orwigsburg (Schuylkill County); On-site; USD 19,000 - 28,000; Full time

Job summary

St. Luke's University Health Network is seeking a Cook to prepare, serve, and forecast all menu items according to recipes and production methods.

The role requires ensuring proper temperatures, quality, and presentation for service periods. Qualifications include a high school diploma or equivalent and the ability to communicate effectively in English; prior cooking experience in hospital or food service is preferred.

Qualifications

• High School graduate or equivalent preferred.
• Must be able to communicate effectively in English.

Responsibilities

• Prepares all foods for service according to recipes and production methods.
• Ensures foods are served at proper temperatures and presented well.
• Follows recipes and prepares correct portions for service.
• Reviews menu items with staff and notes changes as needed.
• Forecasts preparation amounts for scheduled service.
• Coordinates with staff for next day's service and special requirements.
• Assists with sanitation and maintains a clean work area.

Skills

Communication

Education

High School diploma or equivalent

Job description

St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care.

The Cook prepares, serves, and forecasts all items needed for menu services according to recipes and production methods as directed.

JOB DUTIES AND RESPONSIBILITIES

• Prepares all foods, ensuring that they are ready for service as scheduled for the scheduled service periods in the proper amounts needed, ensuring quality, quantity, and presentation.
• Ensures all foods presented for service are served at the proper temperature and merchandized in a manner that best enhances the quality of product.
• Ensures recipes are followed and that foods are ready in the proper amounts and portion sizes for service.
• Reviews with staff all menu items to be served as to their content and method of service
• Alerts the staff to any menu changes in sufficient time for action.
• Reviews all menus for service periods to ensure the necessary preparation in the proper forecasted amounts according to direction, recipes, and portions in sufficient time for ideal service.
• Reviews with the staff the next day's service and alert them to any changes or special service requirements.
• Assists with general sanitation of food service department including: wiping walls, cleaning equipment, working in the dish room, emptying trash cans etc.
• Cleans and maintains work area at all times.

PHYSICAL AND SENSORY REQUIREMENTS

Walking for up to 7 hours, 30 minutes at a time; sitting for up to 1 hour at a time and standing up to 1 ½ hours for 30 minutes at a time. Frequently uses handling and occasionally twisting/turning, lifting (1-50 lb.), carrying (1-50 lb.), pushing (1-50 lb.), and pulling (1-50 lb.). When performing essential functions, occasionally involves with stooping/bending, climbing, reaching above shoulder level. Employee must have the ability to hear normal conversation, have general vision, far vision, and peripheral vision.

EDUCATION

High School graduate or equivalent preferred. Must be able to communicate effectively in English.

TRAINING AND EXPERIENCE

Previous cooking experience, preferably in a hospital or restaurant environment. Specific on-the-job training will be provided.

St. Luke's University Health Network is an Equal Opportunity Employer.