Cook - FlexStaff (Temp)

Food And Dietary Services

Monday - Friday. Three shifts are available - 7a-3:30p, 9:00a-5:30p, & 5:30a-2p. Weekend availability strongly preferred.

Position responsibilities: cooking, prep, sanitary guidelines regarding food handling.

Responsibilities

• Performs various cooking duties for the tray line and follows HACCP guidelines regarding food safety.
• Follows standardized recipes according to diets.
• Monitors food temperatures and ensures overall sanitation of the cooking area, cook's refrigerator and oven.
• Assists in menu planning and special catered functions.
• Responsible for food preparation and presentation. Makes all garnishes.
• Follows and prepares all standardized recipes for all diets. Operates cooking equipment and maintains the hot food area. Reports any malfunctioning equipment to the Manager.
• Orders needed supplies for production and service for assigned area.
• Records overages and shortages based upon patient census. Assists in production forecasting.
• Follows all food safety precautions and monitors food temperatures during production, rotation and organization, following HACCP guidelines.
• Assists in preparing for special catered functions and maternity unit meals.
• Serve Safe certificate preferred.
• Performs related duties, as required.

Requirements

• High School Diploma or equivalent, required. Degree from an accredited Culinary Institution, preferred.
• Minimum of three (3) years' experience as a Third Cook / Special Order Cook, required.
• Previous experience as a short order cook in an institutional or business environment, required.
• Ability to read, write and comprehend English, required.

The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).