Cook-Patient Services

Cook I

The Cook I can be assigned to any of the different cooking stations within the food and nutrition services department. The Cook I gathers ingredients, prepares an item to recipe, monitors time and temperature standards, serves food in a public setting and maintains satisfaction for both food quality and customer service. The Cook I position may work in a variety of areas: Retail deli, salad bar, prep, meals on wheels, and or patient line hot cook. This position covers the Noblesville Main hospital and the Westfield Micro Market/Grab & Go prep.

Job Responsibilities

• Prepare and cook food items in accordance with both regular and modified diet menu items per recipe; prepare the required quantities listed on production sheets.
• Handle food in a sanitary manner in accordance with requirements of state and local Boards of Health, and Hospital policies.
• Stores excess food at correct temperature and ensure date and time frames of storage at properly managed. Monitor supplies and inform leaders of needed items.
• Required to weigh and measure ingredients according to standardized recipes.
• Ability to forecast proper prep levels and complete prep lists to par levels is required.
• The proper usage of equipment such as steamers, slicers, grinders, mixers, ovens, grills, dish machines, knives, and other cooking equipment is required.
• Meets the safety standards for each piece of equipment and takes accountability for personal safety.
• Ensure that all food preparation meets time schedules, and that foods are not prepared too long before consumption.
• Maintain and clean equipment and utensils used; keep work area organized, clean and sanitary.
• Present and maintain a positive attitude with other staff members, customers, guests, and patients.
• Performs duties as an active member of the healthcare team. Mutually support the common goals of the team.
• Responsible for building good relationships with other teammates and projecting a positive, guest-focused attitude. Develops a team concept amongst coworkers. Ensures a positive guest/patient focus and outcome.
• Proficient in multi-tasking. Required to consistently perform multiple duties at any given time with high-level performance. Able to stand for extended periods of time.
• Able to be flexible and take direction from all management members, i.e., change of duties or procedures, or receive constructive feedback professionally. Participate in sharing of information or findings.
• The ability to work a flexible shift (nights, weekends, and holidays) is required.
• Interpret and comply with all applicable policies and procedures, including, but not limited to: sanitation requirements, all departmental and functional policy and procedure, maintaining acceptable attendance records, arriving for duty punctually, and following dress code.
• Participate in performance improvement activities, such as regulatory compliance, and mandatory training activities.
• Other duties as assigned.

Education Requirements

• Minimum: High school diploma, GED, or currently enrolled in high school courses
• Preferred: High School diploma

Experience Requirements

• Minimum: Previous cooking or food prep experience preferred
• Preferred: 1 or more years of cooking in a hospitality, food service or health care setting

License/Certification Requirements

• Minimum: None

Qualifications

Behaviors

Required: Innovative: Consistently introduces new ideas and demonstrates original thinking

Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

Required: Self-Starter: Inspired to perform without outside help

Preferred: GED or better.

High School or better.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.