Hospital Kitchen Pro: Fresh Meals & Safe Prep (40h)

189 Aurora Medical Center Bay Area, Inc.; Wauwatosa (WI); On-site; USD 43,000 - 65,000; Full time

Job summary

Advocate Health is seeking a kitchen/food service professional for AMC BayArea Food Management Services. The role supports daily production, quality control and portioning in a high-volume setting.

Requirements include a high school diploma and 3 years in food production, plus knowledge of dietary restrictions and accurate recipe scaling. Shift times include 10:30am-7pm and 5:30-2pm on Sat/Sun, with every other weekend and three holidays annually.

Qualifications

• High school diploma or equivalent.
• ServSafe Food Handler certification within 1 year.
• Typically 3 years of experience in food production.
• Ability to adapt recipes for dietary restrictions.

Responsibilities

• Reviews production sheets and recipes to ensure quality and quantity for items to prepare.
• Prepares food on daily production report according to established guidelines.
• Maintains time and production records.
• Measures and mixes ingredients according to recipe.
• Uses blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes.
• Carves and slices meats and cheese.
• Garnishes, displays and serves food items according to standards and recipes.
• Ensures proper storage and rotation of inventories in refrigerators and freezers.
• Monitors food temperatures and follows safe handling procedures to prevent contamination.
• Maintains temperature logs and monitors portioning to control waste.

Skills

Time management

Interpersonal skills

Diet restrictions

Recipe scaling

Education

High school diploma

Tools

Blenders

Mixers

Grinders

Slicers

Tenderizers

Job description

Advocate Health is seeking a kitchen/food service professional for AMC BayArea Food Management Services. The role supports daily production, quality control and portioning in a high-volume setting.

Requirements include a high school diploma and 3 years in food production, plus knowledge of dietary restrictions and accurate recipe scaling. Shift times include 10:30am-7pm and 5:30-2pm on Sat/Sun, with every other weekend and three holidays annually.