Cook-Patient Services

About the Role

The Cook I can be assigned to any of the different cooking stations within the food and nutrition services department, including retail deli, salad bar, prep, meals on wheels, and patient line hot cook. This position covers the Noblesville Main hospital and the Westfield Micro Market/Grab & Go prep.

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.
• Store excess food at correct temperature and ensure date and time frames of storage are properly managed.
• Monitor supplies and inform leaders of needed items.
• Weigh and measure ingredients according to standardized recipes.
• Forecast proper prep levels and complete prep lists to par levels.
• Use equipment such as steamers, slicers, grinders, mixers, ovens, grills, dish machines, knives, and other cooking equipment safely and correctly.
• Meet safety standards for each piece of equipment and take accountability for personal safety.
• Ensure food preparation meets time schedules and foods are not prepared too long before consumption.
• Maintain and clean equipment and utensils; keep work area organized, clean, and sanitary.
• Present and maintain a positive attitude with staff, customers, guests, and patients.
• Perform duties as an active member of the healthcare team, supporting common goals.
• Build good relationships with teammates and project a positive, guest-focused attitude.
• Demonstrate proficiency in multitasking and consistently perform multiple duties at a high level.
• Stand for extended periods of time and remain flexible to take direction from management.
• Work a flexible shift, including nights, weekends, and holidays.
• Interpret and comply with all applicable policies and procedures, including sanitation requirements, attendance records, punctuality, and dress code.
• Participate in performance improvement activities, such as regulatory compliance and mandatory training.
• Perform other duties as assigned.

Requirements

• High school diploma, GED, or currently enrolled in high school courses (preferred: high school diploma).
• Previous cooking or food prep experience preferred; 1 or more years of cooking in a hospitality, food service, or healthcare setting is a plus.

Behaviors

• Innovative: Consistently introduces new ideas and demonstrates original thinking.
• Detail Oriented: Capable of carrying out tasks with all necessary details to ensure quality.
• Dedicated: Devoted to tasks or purposes with loyalty and integrity.

Motivations

• Self-Starter: Inspired to perform without outside help.