PRN-Dietary - Cook

Wilson Health; Sidney (OH); On-site; USD 28,000 - 35,000; Part time

Job summary

Wilson Health is seeking a Cook for their Dietary Department in Sidney, Ohio. The role involves preparing food for patients and the cafeteria, ensuring high-quality service, and operating kitchen equipment. The position requires a high school diploma or equivalent and offers various benefits including retirement options and flexible working hours.

Benefits

Pay including Shift Differential

Retirement options

Qualifications

• 1-3 months related experience or training preferred.
• Ability to operate kitchen equipment.

Responsibilities

• Prepare and cook foods for patients and cafeteria.
• Maintain high-quality customer service.
• Operate kitchen equipment and assist with inventory.

Skills

Food Preparation

Customer Service

Cooking Techniques

Education

High School Diploma or GED

Tools

Institutional Food Service Equipment

Job description

Wilson Health Cook Job Description

Wilson Health is seeking a Cook for our Dietary Department located in Sidney, Ohio (North Dayton, Ohio area).

Key Perks and Benefits:

• Pay (including Shift Differential, Weekend Differential, Holiday Pay, and Direct Deposit)
• Retirement options (Defined & Employer Contribution, Employer Match with no waiting period, and various investment options)

Who We Are:

At Wilson Health, our mission is to improve community health and wellness through compassionate, quality care. We aim to be a trusted, nationally-recognized leader in innovative, collaborative community health.

Employment Details:

Status: PRN (Per as needed)

Working Hours: 6:00am - 2:30pm or 9:30am - 5:30pm, depending on need (some weekend hours vary)

Shift: Varies

Reports To: Dietary Manager & Director

Position Summary:

Under the supervision of the Nutrition Services Management Team, the Cook is responsible for preparing all food items for patients and the cafeteria, following the cycle or daily menu.

Essential Duties and Responsibilities:

• Prepare and cook foods requiring short and broad preparation times.
• Operate a la carte or short order stations, produce food, and serve customers.
• Read food orders or receive verbal instructions and prepare food accordingly.
• Maintain high-quality customer service at all times.
• Follow recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving various foods.
• Operate kitchen equipment to measure, mix, wash, peel, cut, shred, and trim ingredients.
• Assist with tray line distribution and food servings.
• Portion and plate food according to diet list on menu cards.
• Serve and replenish food, break down stations post-meal, and monitor product quality.
• Estimate food requirements, check production, and record data for planning and supply requisition.
• Assist with inventory and supplies as needed.
• Attend allergy and foodborne illness training sessions.
• Produce food in small to large batches using a full range of cooking techniques.
• Report supplies, equipment issues, accidents, or problems promptly.

Qualifications:

• High school diploma or GED preferred; or 1-3 months related experience or training; or an equivalent combination of education and experience.

Additional Skills and Abilities:

Ability to operate institutional food service equipment such as ovens, mixers, slicers, processors, steamers, fryers, and more.