Dining Services Cook I/II

The University of Kansas Hospital; Kansas City (KS); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading healthcare provider in Kansas City is seeking a Dining Services Cook II to prepare nutritious meals for patients and staff. Responsibilities include cooking a variety of dishes, ensuring food safety, and maintaining kitchen standards. Candidates should have some cooking experience and preferably a high school diploma or GED. This role is vital to ensuring quality food service in a healthcare environment.

Qualifications

• Some experience as a cook in a restaurant, institutional or large volume feeding.
• 1 or more years of experience as a cook preferred.

Responsibilities

• Prepare large volumes of food for patients and staff.
• Organize daily production in unit.
• Ensure proper storage and rotation of food items.

Skills

Basic technical skills

Interpersonal relationships

Critical thinking

Education

High School Graduate or GED

Job description

Job ID: R-23689 Job Type: Full time Location: Kansas City, Kansas

Position Summary / Career Interest: Prepare large volumes of food for both patients and hospital staff. It is the Dining Services Cook II's job to prepare food that is nutritious and desirable so that patients and employees will get the food intake. These individuals prepare food for a preset menu, may make a variety of meals from a small menu, and/or prepare special meals for patients who require therapeutic diets.

Responsibilities and Essential Job Functions

• Completes the cooking process of menu items requiring basic technical skills, such as soups, meats, vegetables, desserts and other foodstuffs using daily worksheets and standardized recipes.
• Demonstrates competence in the areas of critical thinking, interpersonal relationships, and technical skills.
• Demonstrates ability to provide care/service safely and efficiently for the care of each patient.
• Performs duties in Food Production and/or the Cafeteria.
• Organizes daily production in unit.
• Prepares food for inventory and/or service including portioning, wrapping, labeling, dating food items prepared for patients, cafeteria, and/or catering according to unit standards.
• Ensures proper storage and rotation of inventories in refrigerators and freezers following HACCP and department standards.
• Maintains a safe and sanitary food preparation/service environment per unit standards.
• Tests and evaluates new recipes,
• Adjusts work hours to early or late to prepare needed Cafeteria or Catering products.
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• Some experience as a cook in a restaurant, institutional or large volume feeding.

Preferred Education and Experience

• High School Graduate or GED.
• 1 or more years of experience as a cook in a restaurant, institutional or large volume feeding.

Knowledge Requirements

• Basic reading, writing and simple mathematics.

We are an equal employment opportunity employer without regard to a person’s race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.