Cook

Job Summary

The Cook I can be assigned to any of the different cooking stations within the food and nutrition services department. The Cook I gathers ingredients, prepares an item to recipe, monitors time and temperature standards, serves food in a public setting and maintains satisfaction for both food quality and customer service. The Cook I position may work in a variety of areas: Retail deli, salad bar, prep, meals on wheels, and or patient line hot cook. this position covers the Noblesville Main hospital and the Westfield Micro Market/Grab & Go prep

Job Responsibilities

• Prepare and cook food items in accordance with both regular and modified diet menu items per recipe; prepare the required quantities listed on production sheets.
• Handle food in a sanitary manner in accordance with requirements of state and local Boards of Health, and Hospital policies.
• Stores excess food at correct temperature and ensure date and time frames of storage at properly managed. Monitor supplies and inform leaders of needed items.
• Required to weigh and measure ingredients according to standardized recipes.
• Ability to forecast proper prep levels and complete prep lists to par levels is required.
• The proper usage of equipment such as steamers, slicers, grinders, mixers, ovens, grills, dish machines, knives, and other cooking equipment is required.
• Meets the safety standards for each piece of equipment and takes accountability for personal safety.
• Ensure that all food preparation meets time schedules, and that foods are not prepared too long before consumption.
• Maintain and clean equipment and utensils used; keep work area organized, clean and sanitary.
• Present and maintain a positive attitude with other staff members, customers, guests, and patients.
• Performs duties as an active member of the healthcare team. Mutually support the common goals of the team.
• Responsible for building good relationships with other teammates and projecting a positive, guest-focused attitude. Develops a team concept amongst coworkers. Ensures a positive guest/patient focus and outcome.
• Proficient in multi-tasking. Required to consistently perform multiple duties at any given time with high-level performance. Able to stand for extended periods of time.
• Able to be flexible and take direction from all management members, i.e., change of duties or procedures, or receive constructive feedback professionally. Participate in sharing of information or findings.
• The ability to work a flexible shift (nights, weekends, and holidays) is required.
• Interpret and comply with all applicable policies and procedures, including, but not limited to: sanitation requirements, all departmental and functional policy and procedure, maintaining acceptable attendance records, arriving for duty punctually, and following dress code.
• Participate in performance improvement activities, such as regulatory compliance, and mandatory training activities.
• Other duties as assigned.

Education Requirements

Level of Education

• Minimum: High school diploma, GED, or currently enrolled in high school courses
• Preferred: High School diploma

Experience Requirements

• Minimum: Previous cooking or food prep experience preferred
• Preferred: 1 or more years of cooking in a hospitality, food service or health care setting

License/Certification Requirements

• Minimum: None