Cook

About the role

When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives.

Responsibilities

• Has understanding of and demonstrates the proper use of all cooking equipment, including stoves, ovens, steamers, slicers, toasters and mixers.
• Serves as lead person planning pull/prep/production lists for themselves and the other cooks.
• Accurately and consistently follows all standardized recipes.
• Cooks large batches and from scratch; skilled in all aspects of food preparation and cooking.
• Can cook breakfast, lunch, and dinner for the cafeteria and patient tray line.
• Can cook independently at a fast pace.
• Practices safe food handling and maintains a high level of sanitation throughout work area.
• Consistently completes daily cleaning assignment.
• Understands the importance of cost control through proper portioning and accuracy in preparation.
• Daily routine follows all aspects of the HACCP process (Hazard Analysis of Critical Control Points) including completing daily temperature logs.
• In the absence of a manager, assumes role of charge person: fully engaged and aware of department operations; ensures other employees follow job flows and complete tasks; serves as decision maker when issues arise and communicates issues to management through the Cook's Communication Log Book and follows up in person with the manager.
• Actively participates in efforts to constantly improve food and service by: tasting all food prepared, batch cooking, cooking to proper temperatures, and not serving food that does not meet standards.
• Actively participates in production meetings with comments or suggestions.
• Actively engages in teamwork to help the department run smoothly, assisting others throughout the day.

Required Skills

• Communication: Must possess verbal and written skills to communicate effectively and courteously with a diverse group of professional and non-professional members of the health care team, patients and family/significant others.
• Actively participates in production meetings and completes Cook's Communication Log to address issues that arise when management is not present.

Qualifications

• Education: High school diploma or equivalent preferred.
• Work Experience: 2 years experience in food production.

Licenses

• Must be ServSafe certified.

Pay

Pay Range: $20.66 - $27.81 per hour. The pay range listed is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.