Prep Cook

About the Role

This position contributes to overall positive patient and customer satisfaction by maintaining high service and quality standards in a medical food services environment.

Responsibilities

• Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments.
• Maintains a double gold rating from NSF and ensures Sodexo standards are consistently met, with the department maintaining a minimum average Gold Check score of silver.
• Monitors quality of product at stations, ensures recipe compliance, and adheres to departmental guidelines.
• Ensures productivity, delivery schedules, serving line start times, and schedules are met.
• Follows all workplace safety and sanitation rules to maintain a safe work environment.
• Completes required in-service training, job-specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training.
• Participates in the department's performance improvement initiatives.
• Works as a team player and supports other Food and Nutrition Services departments as requested by management.
• Minimizes product waste and controls costs by properly utilizing, maintaining, and handling equipment and supplies.
• Follows portion control guidelines and manages food and supplies.
• Ensures all required HACCP and brand documentation is completed accurately.
• Assumes the role of Team Leader in their absence, maintaining work areas in an orderly and sanitary manner according to policy and compliance standards.
• Resolves issues or concerns with employees, customers, and departmental matters, providing assistance as necessary.

Requirements

• High School diploma or GED equivalent preferred.
• Two years' experience in food services, preferably in a medical environment.
• Must be fluent in English, with basic math and computer skills, and able to follow detailed instructions.
• Knowledge of food service equipment, preparation, service, and safety.
• Ability to work independently, efficiently, and take initiative to solve problems.
• Ability to adjust to the needs of the department and work weekends and holidays.
• Strong communication skills to interact with patients, visitors, hospital staff, and managers.

Work Environment

• May be required to work in all areas of the Food and Nutrition Services departments, including kitchen and retail areas.
• Exposure to wet tile floors and dangerous, sharp equipment.