Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.
Actively participates in feedback and problem solving, team coaching, mentors co-workers and utilizes team processes in working out solutions. Assist in successfully resolving day-to-day work and customer issues. Promotes good communication and effective working relationships. Shares food service goals with work team and demonstrates involvement in the goals. Actively participates in cross training initiatives. Assists team in meeting time deadlines through flexibility in work hours, positions and additional duties when assigned. Demonstrates and maintains strong knowledge of food service and quantity cooking principles both for regular and special diets. Participates in daily operations, assists in investigative processes and displays excellent decision-making capabilities. Accountable for standards of performance including orientation, and training of new and fellow employees. Completion of continuing education and training, compliance with City, State and JCAHO regulations. Assist with goal implementation, as well as implementation of policies, procedures, guidelines and programs within Nutrition Services. Responsible for preparing and serving quality food and service to patients, staff, cafeteria and catering patrons. Uses standardized recipes, portion control, sanitary practices, safe food handling standards, and professionalism. Is accountable for taking food temperatures, ensuring food quality, and appearance. Is responsible for maintaining the proper amount of food for service and making more if necessary. Prioritizes customer service and preparation of food for patients, cafeteria and/or catering customers. Assist in successfully resolving day to day work and customer issues. Promotes good communication and effective working relationships. Attendance patterns reflects commitment to customers and departmental goals. Check patient tallies and only make appropriate amounts of food.
Adheres to established time schedules and is flexible to changing staffing situations.
Prioritizes that food is cooked and presented within time and temperature guidelines. Follows recipes, tallies, and portion control guidelines. Utilizes batch-cooking techniques to maximize presentation quality and minimize waste. Minimize waste by using left overâ€™s in a cost-effective manner within food safety guidelines. Maintains inventory levels and rotation. Accountable for proper handling, storage, and use of chemicals.
Obtain a Kansas City Food Handlerâ€™s Permit or Serve Safe Certification within 30 days of hire. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Fabricate meat and fish items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, mixers, choppers, food processers and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food using thermostats, thermometers and equipment properly. Monitoring the proper operation of coolers freezers, cooking and holding system such as fans, drains, and doors, for proper operation, and report issues or problems to facility management or supervisor. Adhere to, read and fill out all required, logs, lists and, reports.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Prepare all potentially hazardous foods at the correct temperature according to Food Safety guidelines. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers, freezers, storage and work areas. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, stooping and handle extreme temperature variances . Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
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