Food Production Cook

Major Responsibilities

• Quality food production for the assigned areas of responsibility including patients, cafeteria, and catering meals.
• Prepares and cooks food following prescribed recipes in a timely fashion and following production schedule.
• Ensures adherence to deadlines regarding food production for each area of service.
• Utilizes food production system, including forecasting, running production records, and entering post-production results.
• Places food into appropriate serving containers and delivers to needed work stations on time.
• Able to observe and taste food being prepared to check the flavor, texture, and appropriate temperature. Makes judgement calls on food items not prepared according to department standards.
• Batches food to minimize waste and ensure good quality for all meals served.
• Follows proper HACCP procedures to maintain food in proper temperature safety zones. Records food temperatures.
• Possesses basic knowledge of modified diets and preparation of such diets.
• Able to see that all food items are attractively prepared and presented.
• Adheres to proper portion control.
• Maintains and sanitizes work area and all related equipment.
• Ensures that all food items are properly labeled, dated, rotated, and stored appropriately.
• Rotates stock using FIFO (First In, First Out).
• Reports to management equipment in need of repair.
• Wears appropriate head covering and gloves when handling food.
• Maintains a safe and sanitary work environment, observing sanitation and safety regulations, ensuring compliance and compliance with regulatory agencies.
• Monitors food spoilage and documents as necessary.
• Performs all tasks using proper body mechanics.
• Observes safety regulations regarding careful and correct operation of equipment.
• Promotes patient safety by reporting issues through established channels and participating in safety initiatives.
• Participates in self-development by attending mandatory inservices and education programs appropriate to the goals and needs of the department.
• Attends all department/hospital inservices and other meetings as required.
• Completes an annual CBT.
• Sets ideas for changes or improvements to manager.
• Willing to interact with coworkers in a team atmosphere to help find better ways to perform the job.
• Ensures compliance to all regulatory agency standards.
• Participates in efforts to monitor and improve patient satisfaction through Press Ganey Scores.
• Sets ideas for reducing department expenses and maintaining budget.

Education/Experience Required

• High school Diploma.
• Three to five years of hotel, restaurant, or hospital cooking experience with knowledge of all aspects of food preparation.
• Culinary Arts degree desired.
• Preference given to applicants with hospital experience.
• Computer experience desired.

Knowledge, Skills & Abilities Required

• Good communication skills.
• Able to interpret and follow recipes.
• Able to work with minimal supervision.
• Able to use all kitchen equipment, follow safety and sanitation procedures, accurately weigh and measure food items.
• Able to do mathematical calculations including measure ingredients and adjust recipes to meet production needs.
• Able to read, write legibly, and speak English.
• Sanitation certified by Chicago Department of Public Health and the State of Illinois.

Physical Requirements And Working Conditions

• Able to maneuver heavy objects up to 50 pounds unassisted.
• Able to meet time constraints in a fast-paced environment.
• Able to perform cleaning tasks.
• Able to communicate with others.
• Some exposure to temperature extremes and humidity.
• Must have manual dexterity, eye/hand coordination.
• Job requires extensive pushing, pulling, lifting, stretching, bending, stooping, standing, walking, twisting, and climbing.
• Exposure to intermittent loud noise.
• Must be adaptable to varied work requirements such as work schedule and volume of work.
• This requirement supersedes any previous lifting requirement effective 08/01/2014.
• Able to lift up to 35 pounds without assistance.
• For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available.
• Unique lifting/movement situations will be assessed on a case by case basis.