Hot Prep Cook - Jewett Orthopedic Institute - Downtown Complex

Position Summary Orlando Health Jewett Orthopedic Institute is one of the region's largest orthopedic and sports medicine practices, providing comprehensive care for more than 250,000 patients each year. In August 2023, the institute opened Florida's first dedicated orthopedic hospital, featuring 75 private inpatient rooms, 10 operating suites with four virtually connected suites that can be used to train surgeons around the world, and a state-of-the-art research and innovation center with a 10-station bio skills lab and 3D printer.

In March 2023, a new medical pavilion opened adjacent to the hospital and houses outpatient clinics, an imaging suite, physical therapy spaces and the largest orthopedic ambulatory surgery center in Florida. Expertise, technology and services come together under one roof and cover the whole spectrum of care - from prevention and diagnostics to therapeutic and surgical treatment options to physical therapy, rehabilitation and performance health. The institute also holds official medical roles with multiple professional, college and high school athletic teams as well as well-known sporting events and venues.

Click here to learn more about Orlando Health Jewett Orthopedic Institute Jewett Orthopedic Institute is hiring for a Hot Prep Cook! The Hot Prep Cook prepares all hot food items for both patient and non-patient food services, following all production plans and recipes as assigned by the Executive Chef, Food & Nutrition Supervisor or Production Leader. Shift: Varies, open availability.

Shift can fall between the hours of 5:00am - 10:00pm. Status: Full-Time Location: 62 Columbia St. Orlando, FL 32806 Responsibilities Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services.

Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.

Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices and procedures of the HAACP guidelines and adheres to them.

Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.

Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line.) Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards. Maintains compliance with all Orlando Health policies and procedures.

Participates in monthly departmental AQ/QI activities and all related services.

Observes all departmental rules and regulations. Follows proper portion controls and menu preparation.

Is knowledgeable about all cold food preparation procedures and performs these duties when necessary.

Follows all universal precautions as they apply to food services. Prepares meat roasting charts, temperature logs, leftover logs, etc. as needed.

Qualifications Education/Training Ability to read and recognize similarities and differences between words and between series of numbers. Ability to write simple correspondence.

Ability to respond to common inquiries or complaints from customers.

Licensure/Certification None. Experience Six(6) months of kitchen food production required.

Education/Training Ability to read and recognize similarities and differences between words and between series of numbers. Ability to write simple correspondence.

Ability to respond to common inquiries or complaints from customers.

Licensure/Certification None. Experience Six(6) months of kitchen food production required.

Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services.

Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.

Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices and procedures of the HAACP guidelines and adheres to them.

Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.

Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line.) Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards. Maintains compliance with all Orlando Health policies and procedures.

Participates in monthly departmental AQ/QI activities and all related services.

Observes all departmental rules and regulations. Follows proper portion controls and menu preparation.

Is knowledgeable about all cold food preparation procedures and performs these duties when necessary.

Follows all universal precautions as they apply to food services. Prepares meat roasting charts, temperature logs, leftover logs, etc. as needed.