The Cook II (line cooks, short-order cooks, etc.) works under the guidance of the Executive Chef and Sous Chef to ensure that all work is performed utilizing appropriate food safety and sanitation guidelines. Assists food production of patients and retail services. Performs short-order cooking and serving of food and/or the preparation of sandwiches at the Grill and Deli/Food Station and all foods offered at the Patient Tray Line. Prepares, seasons, cooks, displays, and serves food according to recipes and specifications for patient and retail services.
Job Specific Duties
Under guidance of the Head Executive and Sous Chefs prepares, seasons, and cook foods according to recipe standards utilizing basic culinary techniques.
Performs short-order cook functions at the retail cafeteria and/or patient tray line (example; grills, cooks, and assembles foods).
Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use.
Maintains food production sheets for the patients and retail (Grill, Salad Bar, Patient Tray Line) by weighing, documenting production of food items for breakfast, lunch, and dinner. Follows recommended serving portion size from recipe or production sheets.
Collaborates with department and organization’s sustainability efforts, including but not limited to weighing and safe packing/storing of surplus food for donation, and composting food scraps.
Ensures the workstation and service area is clean, sanitized, stocked, and organized at all times. Performs daily cleaning and sanitizing of kitchen equipment used for cooking.
Ensures positive customer experiences by greeting all customers and colleagues in a warm and professional manner, acting with a customer comes first attitude, connecting with the customer, and providing service recovery when needed.
Follows departmental and organizational policies and procedures, including those for safety and security, to ensure the safety for all during each shift.
Maintains a calm demeanor during periods of high volume or unusual events to keep retail space operating to standard and to set a positive example for co-workers and customers.
Maintains safe and healthy work environment by following organization standards and sanitation regulations, including but not limited to hand hygiene protocols, auditing temperature, and escalating discrepancies to leaders.
Follows established safety standards for infection control, stocking, restocking rotating, displaying, and storing food and food related supplies (e.g. lids, cups, napkins, spices). This includes following First in First Out Method (FIFO), and ensuring the service area is clean, sanitized, stocked and organized at all times.
Set-ups, prepares, and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail, and catering.
Floats and works in other areas of the Food & Nutrition Services department when needed, including assignments of Prep Cook and other food service associate roles.
Reports all customer complaints, potential hazards, employee accidents, and operational inconsistencies to leader on duty.
Minimum Job Requirements
Active ServSafe Certification required within 30 days of hire
1-3 years of volume cooking experience in hospital, hotel, institutional, or catering setting
Knowledge, Skills, and Abilities
High school education or equivalent preferred.
Previous experience in healthcare food service as cook preferred.
Proficiency in food safety and proper techniques and methods.
Ability to communicate sufficiently well in English both verbally and in writing to request supplies and properly label food items.
Able to speak, read, and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers and colleagues.
Able to follow simple instructions to accomplish repetitive tasks.
Able to interact with the public and coworkers in a friendly, enthusiastic, and outgoing manner.
Able to safely use and maintain the food service equipment (e.g., knife, microwave, blender, thermometer, refrigerator, and scale).
Able to build interpersonal relationships and work in a team-oriented environment; able to collaborate effectively with other team members.
Able to learn quickly and maintain knowledge of the establishment's products and procedures.
Able and available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
Able to work in a fast-paced environment and multi-task (verifying and preparing multiple recipes).
Able to multitask, prioritize, and keep multiple tasks, requests, and/or events organized.
Able to maintain confidentiality of all patient and guest sensitive information (example: HIPAA).
