Hot Prep Cook - Rehab Kitchen | Day 1 Benefits

Orlando Health, Inc.; Florida; On-site; USD 31,000 - 38,000; Full time

Benefits offered by this job

Benefits begin Day 1

Four weeks paid parental leave

Debt-free education programs

Tuition reimbursement and loan support

Job summary

Orlando Health Advanced Rehabilitation Institute in Orlando, FL is seeking a Full-Time Hot Prep Cook to prepare hot meals for patients and staff, following production plans and recipes as assigned by the Executive Chef or Production Leader.

The role requires basic food prep skills, adherence to HAACP and sanitation guidelines, and teamwork in a fast-paced kitchen, with opportunities to support other areas as needed.

Qualifications

• Six months of fast food production or kitchen food production.

Responsibilities

• Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services).
• Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.
• Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices and procedures of the HAACP guidelines and adheres to them.
• Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.
• Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line.)
• Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.
• Maintains compliance with all Orlando Health policies and procedures.

Job description

Orlando Health Advanced Rehabilitation Institute in Orlando, FL is seeking a Full-Time Hot Prep Cook to prepare hot meals for patients and staff, following production plans and recipes as assigned by the Executive Chef or Production Leader.

The role requires basic food prep skills, adherence to HAACP and sanitation guidelines, and teamwork in a fast-paced kitchen, with opportunities to support other areas as needed.