Cook (Pool/Per Diem)

Nicklaus Children's Health System in; Miami (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading healthcare organization in Miami is seeking a Cook I responsible for preparing and cooking various meals for patient services, retail, and catering. The position demands knowledge in culinary techniques and food safety, requiring 3-5 years of prior volume cooking experience, ideally in a healthcare setting. Ideal candidates will demonstrate team collaboration, effective communication, and a commitment to maintaining high standards of food quality and safety.

Qualifications

• 3-5 years of volume cooking experience in healthcare, hotel, or catering setting.
• Active SafeStaff Certification required within 30 days of hire.
• Proficiency in food safety and proper cooking techniques.

Responsibilities

• Prepares and cooks food according to recipe standards.
• Assists with bulk food production for patient services and catering.
• Ensures food safety and sanitation regulations are met.

Skills

Food safety

Culinary techniques

Communication

Interpersonal skills

Education

High School Diploma or equivalent

Graduate of a cooking school

Tools

Kitchen equipment

Job description

The Cook I prepares and cooks foods according to recipe standards utilizing standard culinary techniques. Ensures that all work is performed utilizing appropriate food safety and sanitation guidelines. Responsible for bulk hot and cold food production of the FANS Department. Will support all areas of the production team to ensure operational needs are met. Prepares, seasons, cooks, and displays food according to recipes and specifications for all FANS department services, including patient, retail, and catering meals.

Job Specific Duties

• Assists the Executive and Sous Chefs with bulk food production for all department meals in patient services, retail, and catering.
  
• Prepares, seasons, and cooks foods according to recipe standards utilizing basic culinary techniques, while utilizing forecasting based on historical data and/or Production Software reporting.
  
• Prepares food using intermediate and advanced cooking techniques and by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use.
  
• Tastes products, reads menus, estimates food requirements, minimizes food surplus/waste, checks production, and keeps records in order to accurately plan production requirement and requisition supplies and equipment.
  
• Resolves routine questions and supports Cook II and Prep Cooks to allow for growth and collaboration throughout the department.
  
• Accountable for supplies used, including escalating and advising leaders of errors, issues that resulted in excessive, unnecessary food or supply waste. Assists with inventory and ordering as needed to support operational need.
  
• Ensures positive experiences by greeting all colleagues and customers in a warm and professional manner.
  
• Follows departmental and organizational policies and procedures, including those for safety and security, to ensure the safety for all during each shift.
  
• Maintains a calm demeanor during periods of high volume or unusual events to keep retail space operating to standard and to set a positive example for co-workers and customers.
  
• Maintains safe and healthy work environment by following organization standards and sanitation regulations, including but not limited to hand hygiene protocols, auditing temperature, and escalating discrepancies to leaders.
  
• Follows established safety standards for infection control, stocking, restocking rotating, displaying and storing food and food related supplies (e.g. lids, cups, napkins, spices). This includes following First In First Out Method (FIFO), and ensuring the service area is clean, sanitized, stocked, and organized at all times.
  
• Set-ups, prepares, and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail, and catering.
  
• Reports all customer complaints, potential hazards, employee accidents, and operational inconsistencies to leader on duty.
• Active SafeStaff Certification required within 30 days of hire
• 3-5 years of volume cooking experience in hospital, hotel, institutional, or catering setting

Knowledge, Skills, and Abilities

• High School Diploma or equivalent preferred.
  
• Graduate of a cooking school with 1 year of volume cooking experience in a quality operation preferred.
  
• Previous experience in healthcare foods service as cook preferred.
  
• Proficiency in food safety and proper cooking techniques and methods.
  
• Ability to communicate sufficiently well in English both verbally and in writing to request supplies and properly label food items.
  
• Able to speak, read, and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers and colleagues.
  
• Knowledge of Spanish is helpful.
  
• Able to interact with the public and co-workers in a friendly, enthusiastic, and outgoing manner.
  
• Basic knowledge in use of computers and printers, and/or ability to learn appropriate software application(s).
  
• Able to follow simple instructions to accomplish repetitive tasks.
  
• Able to safely use and maintain the food service equipment (e.g., knife, microwave, blender, thermometer, refrigerator, scale, steam kettle, steam ovens, etc).
  
• Able to build interpersonal relationships and work in a team-oriented environment; able to collaborate effectively with other team members.
  
• Able to interact with the public and coworkers in a positive, friendly, and enthusiastic manner.
  
• Able to learn quickly and maintain knowledge of the establishment's products and procedures.
  
• Able and available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
  
• Able to work in a fast-paced environment and multi-task (verifying and preparing multiple recipes).
  
• Able to multitask, prioritize, and keep multiple tasks, requests, and/or events organized.
  
• Able to maintain confidentiality of all patient and guest sensitive information (example: HIPAA).