Line Cook

Akron Children's; Akron (OH); On-site; USD 19,000 - 28,000; Full time

Job summary

Akron Children's is seeking a full-time Cook for evening shifts (4:30pm-1:00am) with rotating weekends. Responsible for preparing and producing food for Kids Café, Room Service, and Central Production while ensuring safety, sanitation, and quality.

You will follow standardized recipes, HACCP guidelines, and maintain documentation, delivering excellent customer service to patients and families. Requirements include Serve Safe Certification (or obtain within 90 days) and at least 1 year of food

Qualifications

• Serve Safe Certification required or must be obtained within 90 days of hire.
• Minimum 1 year of food prep experience; 3 years preferred.
• Ability to read and follow recipes; HACCP guidelines followed.

Responsibilities

• Cook to order and fulfill customer expectations with positivity.
• Plan and manage time to meet production schedules and maintain quality.
• Prepare and produce salads, sandwiches, desserts, fruit cups, and side dishes for retail and patient dining.
• Follow standardized recipes and document accordingly.
• Adhere to county, state, and federal health codes for safety.
• Maintain cleanliness and safe operation of all kitchen areas and equipment.
• Rotate and label food items per storage guidelines.
• Communicate production status to supervisors and coworkers.
• Assist with recipe development and menu planning based on seasonal availability and census levels.
• Provide excellent customer service to patients, families, and staff.
• Support the culinary team in cost control and efficient food usage.
• Follow HACCP guidelines for food preparation and handling.

Skills

Food safety

Communication

Education

Serve Safe Certification

Job description

Full-time, 40 hours/week

Evening schedule 4:30pm-1:00am; rotating weekends required

Summary:

Under the supervision of the Senior Cook and Food Service Supervisor, the Cook is responsible for preparing and producing food and related items for multiple areas, including Kids Café, Room Service, and Central Production. This role ensures compliance with quality, safety, and sanitation standards while delivering excellent customer service.

Responsibilities:

• 1. Interact positively and proactively with customers by cooking food to order and fulfilling their expectations.
• 2. Plan and manage time efficiently to meet production schedules and maintain high-quality and sanitation standards.
• 3. Prepare and produce food and related items for various areas, adhering to the organization's production standards.
• 4. Follow standardized recipes and complete all required documentation accurately.
• 5. Understand and comply with county, state, and federal health codes to ensure the health and safety of customers.
• 6. Maintain work areas, kitchen equipment, and food handling procedures to meet all safety and health code requirements.
• 7. Monitor food rotation and label items according to proper storage guidelines.
• 8. Communicate relevant information regarding food production status to coworkers effectively.
• 9. Prepare salads, sandwiches, desserts, fruit cups, and other side dishes, as well as cook-to-order items for retail and patient dining applications.
• 10. Regularly communicate with supervisors, coworkers, staff, patients, families, and visitors, ensuring excellent customer service.
• 11. Provide input to the culinary team on recipe development, menu planning, and determining optimal food usage based on factors such as seasonal availability, catered events, and census levels to maximize efficiency and cost control.
• 12. Follow Hazard Analysis Critical Control Point (HACCP) guidelines for food preparation and handling.
• 13. Perform other related duties as assigned.

Other information:

Technical Expertise

• 1. Knowledge of county, state, and federal health and safety codes and regulations related to food service operations.
• 2. Proficiency in the safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, slicers, and more.
• 3. Ability to read and interpret recipes, apply appropriate cooking methods, and utilize commercial food service equipment effectively.

Education and Experience

• 1. Certification: Serve Safe Certification required or must be obtained within 90 days of hire.
• 2. Experience: one year of food prep required, three years preferred.

Full Time

FTE: 1.000000

Status: Onsite