Dining Services Cook II

The University of Kansas Hospital; Kansas; On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Dining Services Cook II to prepare and serve large volumes of nutritious food for patients and staff. This role involves cooking a variety of meals, ensuring food safety, and maintaining a clean kitchen environment. The ideal candidate will possess strong culinary skills and experience in large volume cooking. Join a team that values quality and service, and contribute to the well-being of patients through delicious and healthy meals. Enjoy a stable schedule with no weekends or holidays, making this an ideal opportunity for work-life balance.

Qualifications

• Experience in cooking for large volumes, preferably in institutional settings.
• Ability to follow standardized recipes and maintain food safety standards.

Responsibilities

• Prepare nutritious meals for patients and staff according to preset menus.
• Maintain a safe and sanitary food preparation environment.

Skills

Culinary Skills

Critical Thinking

Interpersonal Skills

Food Safety Knowledge

Education

High School Graduate or GED

Experience as a Cook

Job description

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. Specific shift needed: Monday-Friday 6:30am-3pm, No weekends, and no holidays.


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.