Hours Full Time 40hrs Variable shift Working every other weekend and holiday A Brief Overview
As a Cook in a hospital setting, this position is responsible for both cold and hot food preparation. Responsibilities include ensuring the quality inspection, preparation, storage, and timely distribution of food, prioritizing safety and adherence to hospital and departmental policies. Committed to delivering the highest level of service, follows recipes, operate kitchen equipment efficiently, accommodate special dietary needs, and maintain a clean and sanitary work area, all while adhering to proper food safety procedures.
What you will do Responsible for Cold and Hot Preparation of food, works as line cook. Quality inspection, preparation, storage, and distribution of food in a safe and timely manner. Provides the highest quality of service to internal and external customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foods for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Prepares meals for customers requiring special diets Uses department equipment in a safe, efficient and confident manner. Maintains a neat, clean and sanitary work area appropriate for food and service ware handling including mopping, sweeping and dishwashing. Follows hospital and departmental policies and procedures including proper food safety procedures. University Hospitals is offering a $1,000 sign on bonus for full time and $500 for part time, minus applicable taxes, for cooks hired externally. The bonus will be paid out in 2 installments, after 90 days of employment and after 1 year of employment.
Qualifications: Education Qualifications High School Equivalent / GED Preferred Experience Qualifications 1+ years experience in high volume kitchen Preferred Skills and Abilities Reading, writing, math and measuring skills (Required proficiency) Ability to work in a kitchen environment (Required proficiency) Basic computer skills (Required proficiency) Able to communicate effectively with team members and customers (Required proficiency) Time management skills (Required proficiency) Able to stand, reach, stoop up to 8 hours at a time (Required proficiency) Licenses and Certifications Food Safety Certification Upon Hire Preferred Physical Demands Standing - Constantly Walking - Constantly Sitting - Rarely Lifting - Constantly (50 lbs) Carrying - Constantly (50 lbs) Pushing - Constantly (50 lbs) Pulling - Constantly (50 lbs) Climbing - Constantly (50 lbs) Balancing - Constantly Stooping - Constantly Kneeling - Constantly Crouching - Constantly Crawling - Constantly Reaching - Constantly Handling - Constantly Grasping - Constantly Feeling - Constantly Talking - Constantly Hearing - Frequently Repetitive Motions - Constantly Eye/Hand/Foot Coordination - Constantly
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