COOK I -

Department: Food and Nutrition – SRMC | FTE: 1.00 Full Time | Shift: Rotating

About the role

Prepare and serve a variety of food items for the cafeteria, patient tray line, and special events. Function as grill cook and in cold food areas. Ensure adherence to hospital and departmental policies and procedures. No patient care assignment.

Responsibilities

• Prepare and serve food items in accordance with recipes, including cooking and baking a variety of foods; review production sheets to determine requirements and quantity for daily food preparation.
• Coordinate cooking schedule to ensure production is completed in a timely manner; may work in collaboration with nutrition staff in the preparation of special diets.
• Maintain and replenish food lines and breakfast carts; restock condiments and serviceware; transport food orders and/or supplies to designated locations.
• Maintain and record food temperature to ensure quality and compliance with applicable guidelines; label and store food items and utilize leftovers in accordance with guidelines and procedures.
• Required to work in cold food production as scheduled.
• Clean and maintain a sanitary work area; ensure compliance with hospital and state regulatory requirements.

Requirements

• High School diploma or GED equivalent.
• 1 year of directly related experience (3 years preferred).
• ServSafe or other certification approved by the National Restaurant Association within 6 months of hire.

Physical Conditions

• Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.
• Moderate exposure to chemicals, dangerous equipment, or hazardous materials.

Pay

Shift differentials: 17% for Weekday Nights, 26% for Weekend Nights, and 15% for Weekend Days.