• Cook

    Job Locations US-IL-Chicago
    Posted Date 5 days ago(7/12/2018 11:15 AM)
    Requisition ID
    2018-6287
    Category
    Operations/Support Services
    Position Type
    Regular Full-Time
    Shift
    Day/Evening
  • Overview

    General Summary of Position Responsibility:

    Supports the Food Service Department by controlling the quality and timing of all hot and/or cold foods. Works closely with the Production Team Leader to ensure efficient, safe, and sanitary operations of the hot and/or cold production areas.

    Responsibilities

    Essential Job Functions:

    1. Ensures proper storage and rotation of inventories in refrigerators and freezers.
    2. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
    3. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles and entrees.
    4. Prepares hot and/or cold menu items according to forecasted or tallied quantities to department standards or quality ensuring food is visibly attractive and appropriately garnished and follows established recipes. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
    5. Follows established food handling practices to maintain high sanitation and infection control levels. Completes food temperature and refrigeration and freezer logs.
    6. Adds seasoning to food during mixing or cooking, according to personal judgment, experience, recipes and dietary compliance.
    7. Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
    8. Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders.
    9. May wash, peel, cut and shred vegetables and fruits, butcher chickens, fish and shellfish, bake bread, rolls, cakes, and pastry.
    10. Operates equipment safely and efficiently according to established procedures.
    11. Reports all damaged and unsafe food processing equipment to management.
    12. Cleans assigned areas and equipment. Completes routine projects or detail cleaning duties as assigned.
    13. Attends departmental in-services, department meetings and production meetings.
    14. Maintains established levels of supplies for work area.
    15. Controls services, supplies, and equipment to ensure their effective and economical use, particularly portioning and storage of food.
    16. Notifies leadership of workload status and availability for additional assignments or need of additional assistance.
    17. Assists in the orientation of new employees in the department by demonstration of basic duties of the job.
    18. Performs job functions adhering to service principles with customer service focus of innovation, service excellence and teamwork to provide the highest quality care and service to our patients, families, co-workers and others.

    Qualifications

    Knowledge, Skills and Abilities: 

    1. Must be at least 18 years of age
    2. HS diploma or GED
    3. Previous experience as a Cook in a health care environment is strongly preferred
    4. Must be familiar with food assembly techniques
    5. Basic knowledge of therapeutic diets
    6. Strong communication and customer service skills

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