Cook, Per Diem

Summary

Prepare, season, and cook food for hospital patients and cafe customers per standardized recipes. Using a variety of cooking/culinary techniques (grill, cold prep, batch cookery, proper scaling of recipes.)

Key Responsibilities

• Execute daily patient and café menu by following standardized recipes.

• IDDSI practices and standards are followed.

• Menu and food production sheets are reviewed to determine type and quantity of meals, vegetables, and soups to be prepared.

• Standardized recipes are properly scaled and executed with recording of waste.

• Washing, trimming, cooking, and seasoning of food items adheres to production sheets.

• Knowledge of buffalo chopper, slicer, combi oven, range, kettles, grinder, char broiler, turbo chef and flat top

• Food preparation, sanitation, and safety standards are maintained and improved to achieve department goals.

• All production is labeled and dated per department standards.

• Expiration dates are monitored and rotated according to the FIFO rule.

• Sanitation and cleaning assignments are completed as instructed and your workstation is kept clean and organized at all times

• Reports any equipment that is damaged or not in properly working order.

• Monitors refrigerator/freezer temperature throughout the shift and reports any immediate discrepancies.

• Additional department training, organization, or network activities are completed per established objectives.

• Prioritizes the patient meal service on tray line.

• Supports First cooks with daily production needs.

• Communicates product needs, recipe adjustments and production process to the first cook and/or Executive Chef

• Performs other duties as assigned.

MGB Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld

Qualifications and Experience

Education/Degree

Preferred

• High School Degree or GED preferred.

• Have ServSafe certificate or required to obtain in the first year of employment.

Experience

Preferred

• 1-3 years' experience cooking in hospital, hotel and/or restaurant.

Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)

Required

• Effective verbal, electronic and written communications skills using the English language.

• Maintain variable work schedule to meet department needs. (evenings, holidays, weekends and travel).

• Work independently, be self-directed and contribute as a member of a team.

Preferred

• Highly developed communications and interpersonal skills, working with diverse population.

• Anticipates challenges and develops and implements strategies for addressing them.

• High level of service delivery and recovery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.

• Basic computer skills. Microsoft office applications preferred with ability to learn new software.

Attention to detail.