Cook II - Memorial Health

Prepares, bakes and cooks a variety of foods in quantity as assigned for cafeteria and special functions, according to recipes and/or production sheets established by the Foods and Nutrition Department. Prepares food items to order for patients from menu, using recipes and guidelines to provide quality food and service. Performs lead responsibilities to provide guidance in manager’s absence. Maintains associated cleaning, sanitation, and infection control practices that ensure food safety in accordance with IDPH standards and guidelines.     

Education:

• High school graduate or GED equivalent is required.

Licensure/Certification/Registry:

• Food Sanitation Certificate is required.

Experience:

• Two or more years of food service experience (with minimum 1 year of cooking experience in restaurant/institutional setting) or one year culinary training at accredited school is required.

Other Knowledge/Skills/Abilities:

• Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery.
• Basic computer skills, and ability to perform basic math to compute weights and measures is required.
• Ability to communicate, follow instructions and write legibly is required.
• Medium to heavy physical effort; with ability stand, walk and work rapidly for extended periods of time in a warm environment; push, pull and lift up to 50 lbs. is required.
• Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work is required.
• Ability to work well with others as a team member is required.

• Prepares menu items per department procedure (follows standardized recipes and portion control) cafeteria, and special functions.

• Prepares food to order for patient meals according to set procedures.

• Prepares and maintains par levels of foods to be served for patient meals.

• Prepares baked goods for cafeteria and other areas as needed.

• Maintains food quality standards including appearance, taste, temperature, and freshness.

• Assists in storing unused food and supplies; dispose of unusable leftovers appropriately.

• Monitors and record daily food temperatures.

• Assists with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages.

• Transports food, supplies and equipment as dictated by department and IDPH policy.

• Operates/cleans all food service equipment in assigned areas, slicer, mixer, steamer, combi oven, grill, steam kettle, dish machine, and hot holding cabinet, according to safety standards.

• Assists in special functions/catering as determined necessary.

• Assists with training, orientation of new employees as necessary.

• Promotes health and safety in the work environment.

• Actively Participates in Competency Assessment Process.

• Upon request, may assist in staff scheduling.

• Performs other job related duties as assigned or requested.