Cook

Department: 11903 Advocate Sherman Hospital - Food and Nutrition Status: Full time Benefits Eligible: Yes Hours Per Week: 40 Schedule Details/Additional Information: Full Time - 11:00 a.m. to 7:30 p.m. 4 days per week and 6:00 a.m. to 2:30 p.m. the other. Rotating weekends. Pay Range: $20.80 - $31.20 Major Responsibilities Responsible for ensuring that all hot and cold menu items (patient trayline, cafe, catering) are correctly prepared according to the department production and food safety standards and processes. Notifies appropriate individuals regarding any possible deviations in production compliance or processes, actively participates in offering possible solutions, and documents appropriately. Follows standardized recipes to ensure good quality and adequate quantities of food for all meal programs. Adheres to all department food safety standards and processes, documenting and taking action when standards (e.g., temperatures, labeling, food rotation) are not met. Adheres to all department production standards and processes, documenting and taking action when standards (e.g., par sheets, food waste) are not met. Adheres to all department production standards related to time schedules (e.g., food ready on time, proper cooling, reheating, preparation times). Ability to successfully perform in all areas of hot production (trayline cook, cafe cook, grill, catering). Department Safety, Sanitation, Service/Communication Standards Practices safety and sanitation techniques that meet department standards; uses correct body mechanics in the performance of duties. Utilizes all chemicals according to department and manufacturer guidelines; practices a "clean as you go" in day-to-day task assignments. Demonstrates accuracy and clarity in both verbal and written communications. Demonstrates sound decision-making; takes responsibility for decisions and is self-directed. Attends meetings, inservices, and training sessions; completes CBT, flu shot and other hospital requirements as required. Follows hospital and department dress code standards. Additional or other duties may be assigned based on daily needs of the department (cold production, trayline, dishroom, catering, cafe). Education/Experience Required High School Diploma or equivalent. Two years of food preparation experience; hospital food service experience preferred. Knowledge, Skills & Abilities Required Good communication skills. Ability to interpret and follow recipes. Basic computer and math knowledge. Ability to work with minimal supervision. Working knowledge of kitchen equipment; hot line service cook experience preferred. Sanitation certified within 3 months of hire. Physical Requirements and Working Conditions Ability to access high and low areas. Exposure to hazardous materials and conditions. Ability to meet time constraints in a fast-paced environment. Ability to perform cleaning tasks. Ability to communicate with others. Ability to safely use kitchen equipment (gas, electric, and steam). Ability to lift up to 35 pounds without assistance; for lifts over 35 pounds, lifting equipment is expected to be used or the lift with at least one other associate. Benefits Base compensation listed within the pay range based on factors such as qualifications, skills, relevant experience, and/or training. Premium pay such as shift, on call, and more based on a teammate's job. Incentive pay for select positions. Opportunity for annual increases based on performance. Paid time off programs. Health and welfare benefits such as medical, dental, vision, life, and short- and long-term disability. Flexible spending accounts for eligible health care and dependent care expenses. Family benefits such as adoption assistance and paid parental leave. Defined contribution retirement plans with employer match and other financial wellness programs. Educational assistance program. #J-18808-Ljbffr