Cook 1 - University Hospitals

As a Cook in a hospital setting, this position is responsible for both cold and hot food preparation. Responsibilities include ensuring the quality inspection, preparation, storage, and timely distribution of food, prioritizing safety and adherence to hospital and departmental policies. Committed to delivering the highest level of service, follows recipes, operate kitchen equipment efficiently, accommodate special dietary needs, and maintain a clean and sanitary work area, all while adhering to proper food safety procedures.

• Responsible for Cold and Hot Preparation of food, works as line cook.
• Quality inspection, preparation, storage, and distribution of food in a safe and timely manner.
• Provides the highest quality of service to internal and external customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foods for consumption in eating establishments.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Prepares meals for customers requiring special diets
• Uses department equipment in a safe, efficient and confident manner.
• Maintains a neat, clean and sanitary work area appropriate for food and service ware handling including mopping, sweeping and dishwashing.
• Follows hospital and departmental policies and procedures including proper food safety procedures.

• Performs other duties as assigned.
• Complies with all policies and standards.
• For specific duties and responsibilities, refer to documentation provided by the department during orientation.
• Must abide by all requirements to safely and securely maintain Protected Health Information (PHI) for our patients. Annual training, the UH Code of Conduct and UH policies and procedures are in place to address appropriate use of PHI in the workplace.

• High School Equivalent / GED (Preferred)

• 1+ years experience in high volume kitchen (Preferred)

• Reading, writing, math and measuring skills (Required proficiency)
• Ability to work in a kitchen environment (Required proficiency)
• Basic computer skills (Required proficiency)
• Able to communicate effectively with team members and customers (Required proficiency)
• Time management skills (Required proficiency)
• Able to stand, reach, stoop up to 8 hours at a time (Required proficiency)

• Food Safety Certification (Preferred Upon Hire)

• Standing Constantly
• Walking Constantly
• Sitting Rarely
• Lifting Constantly 50 lbs
• Carrying Constantly 50 lbs
• Pushing Constantly 50 lbs
• Pulling Constantly 50 lbs
• Climbing Constantly 50 lbs
• Balancing Constantly
• Stooping Constantly
• Kneeling Constantly
• Crouching Constantly
• Crawling Constantly
• Reaching Constantly
• Handling Constantly
• Grasping Constantly
• Feeling Constantly
• Talking Constantly
• Hearing Frequently
• Repetitive Motions Constantly
• Eye/Hand/Foot Coordination Constantly

• 10%

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