Cook I AHWFB

About the role

Department 11953 Non Enterprise Corporate - Food and Nutrition: Cafeteria Status Full time Benefits Eligible Yes Hours Per Week 40 Schedule Details/Additional Information Hours: 4:00 pm - 1:30 am including every other weekend and rotating holidays.

Responsibilities

• Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment.
• Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building.
• Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
• Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Ensures that Sodexo standards are consistently being met. Department maintains a minimum average Gold Check score of silver.
• Makes sure the serving line is set up. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list.
• Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training using recipes, grilling, knife skills, and frying knowledge.
• Participates in department's performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings.
• Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.
• Plans work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed.
• Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal.

Qualifications

• High School diploma or GED equivalent and one year experience in a food service environment involving the production of food.
• N/A

Skills

• Fluent in English and able to follow instructions.
• Ability to operate various cooking equipment, as well as follow recipes and adjust according to volume.
• Ability to withstand large temperature variances from cooking areas to freezers and coolers.
• Ability to adjust to the needs of the department.
• Desire to achieve high customer service standards.
• Ability to work weekends and holidays.
• Ability to communicate with a wide variety of people including patients, visitors, employees, hospital staff, and managers.

Benefits

Compensation Base compensation listed within the listed 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
Benefits And More
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
Education Assistance Program

About Advocate Health

Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits. Provides the highest quality of service to customers at all times. Takes customer order and prepares food according to customer requirements. Typically, responsible for short order/grill cooking orders to be served to customers. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs. Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, check production, and keep records in order to plan accurate production requirements and requisition supplies and equipment. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.