Dining Services Cook II

The University of Kansas Health System; North Kansas City (MO); On-site; USD 21,000 - 26,000; Full time

Job summary

The University of Kansas Health System is seeking a Dining Services Cook II to prepare large volumes of food for patients and staff. You will follow menus, use standardized recipes, and ensure quality, safety, and timeliness in food production.

Experience as a cook in a restaurant, institutional, or large-volume feeding is preferred. HS diploma or GED encouraged; hospital nutrition service experience is a plus.

Qualifications

• Some experience as a cook in a restaurant, institutional or large volume feeding.
• Basic reading, writing and simple mathematics.
• Demonstrates competence in critical thinking, interpersonal relationships, and technical skills.

Responsibilities

• Completes the cooking process of menu items using recipes and basic skills.
• Maintains a safe and sanitary kitchen and proper storage per HACCP guidelines.
• Prepares food for inventory and service, including portioning, wrapping, labeling, and dating.
• Adjusts work hours to accommodate early or late shifts for cafeteria or catering products.
• Ensures compliance with unit standards and safety procedures in food production.

Skills

Critical thinking

Interpersonal skills

Technical skills

Education

High School Graduate or GED

1+ years cook experience

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

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.