Cook III [Blount], Clinical Nutrition (Full-time, Variable)

Inspire health. Serve with compassion. Be the difference.

Job Summary

Prepares, portions and serves a variety of hot food, cold food and desserts according to production plans and standardized recipes. Demonstrates working knowledge of core cooking competencies. Prepares food items for Patients, Cafeteria, and Catering utilizing different cooking skills, presentation and culinary practice.

Essential Functions

• All team members are expected to be knowledgeable and compliant with Prisma Health's values: Inspire health. Serve with compassion. Be the difference.

• Cooks a variety of food according to department recipes.

• Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand.

• Performs customer service roles, as necessary.

• Responsible to manage training of new hires and teach cook skills.

• Assists in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff.

• Demonstrates and leads excellence in the following disciplines: salad cook, bakery cook, and line cook.

• Performs other duties as assigned.

Supervisory/Management Responsibilities

• This is a non-management job that will report to a supervisor, manager, director or executive.

Minimum Requirements

• Education - High School Diploma or equivalent

• Experience - Five (5) years food service experience in healthcare, casual to full-service restaurant dining and/or hotel/catering/banquet

In Lieu Of

• In lieu of education and experience above, an equivalent combination of work/academic experience may be considered.

Required Certifications, Registrations, Licenses

• Serv Safe (or other Food Protection) Food Handling Certificate required within three (3) months of hire.

Knowledge, Skills and Abilities

• Knowledge of food preparation and food safety in a commercial setting

• Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire.

• Advanced knowledge of grilling, roasting, sauteing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program.

• Sanitary food handling skills

• Good written and oral communication skills

• Strong time management skills

• Good customer service skills

• Ability to follow recipes,

• Ability to work within given production time frames,

• Ability to manager own time and independently work towards constantly improving quality standards.

• Ability to observe and react to customer volume.

• Must have open scheduling availability.

Work Shift

Variable (United States of America)

Location

Blount Memorial Hospital

Facility

8001 Blount Memorial Hospital, Inc.

Department

80018004 Clinical Nutrition

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