Cook - Steward Health Care

About Steward Health Care
Over a decade ago, Steward Health Care System emerged as a different kind of health care company designed to usher in a new era of wellness. One that provides our patients better, more proactive care at a sustainable cost, our providers unrivaled coordination of care, and our communities greater prosperity and stability.
As the country's largest physician-led, minority-owned, integrated health care system, our doctors can be certain that we share their interests and those of their patients. Together we are on a mission to revolutionize the way health care is delivered - creating healthier lives, thriving communities and a better world.

Based in Dallas, Steward currently operates more than 30 hospitals across Arizona, Arkansas, Florida, Louisiana, Massachusetts, Ohio, Pennsylvania, and Texas.

For more information, visit steward.org

Responsibilities & Standards

1. Prepares all meats, fish, fowl, vegetables, gravies, soups, sauces, in accordance with standardized recipes for patient and employee feeding. Assists in the preparation of hot and or cold food for special functions and catering activity as required.

All foods will be prepared according to standardized recipes.

All preparation shall be done in sufficient quantities to meet par levels according to production sheets.

Modified food consistencies to meet the needs of patients ranging in age from infancy through adolescence and geriatrics.

Works as a team member in preparing up to 1,500 meals per day.

1. Provides "back-up" services and short order support to the patient tray line and the cafeteria throughout the meal period.

All foods to be served will be prepared and held at an established serving temperature for not longer than a specified time period.

Communicates closely with the supervisors or serving staff to establish and maintain appropriate product timing.

1. Maintain standards of quality as specified by the Department of Nutrition and all basic food handling guidelines as specified by Local, State and Federal agencies.

All foods are to be stored at proper temperatures. Cold food at or below 45o, hot foods at or above 160o, holding and processing temperatures between these ranges should not exceed four hours.

All foods to be covered, labeled and dated when stored.

All foods are to be rotated on a first in, first out basis in accordance with the department standards.

All foods are to be presented in a wholesome and eye appealing manner. Appropriate garnishes are to be utilized where specified.

All foods are to be served at appropriate serving temperatures as established by the Department.

1. Maintains cost awareness in the preparation and storage of all products with an emphasis on minimizing waste.

Records data of production levels in order to adjust production sheets.

In conjunction with the Chef determines the use of leftovers or their proper labeling, dating, and storage.

1. Maintains standards of safety and sanitation as established by the Nutrition Department and Local, State and Federal agencies.

Maintains standards of cleanliness in personal appearance, personal hygiene, food handling and storage.

Maintains equipment and work area in a sanitary condition in accordance with established department standards.

Reports unsafe working conditions or equipment to the appropriate manager.

1. Always conducts themselves in a professional manner while on duty.

Assists team members as time permits.

Always polite and helpful to peers, visitors, patients and employees.