Sr Cook ROPH Job at Rush Oak Park Hospital
Department: Food and Nutrition Services
Work Type: Restricted Part Time (Total FTE less than 0. 5)
Shift: Shift 1
Work Schedule: 8 Hr
Summary:
Performs culinary duties as assigned, responsible primarily for hot food/entr e production, ensures food services sanitation and quality control standards are met. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.
Responsibilities:
1.Prepares other menu entrees/other items per production schedule utilizing sophisticated equipment for hot preparation.
2.Prepares the correct product, in the correct amount, as indicated by forecast information, using computer adjusted recipes; follows procedure in accordance with established standards and methods; verifies recipe
accuracy and assists management in maintaining accurate recipes.
3.Participates in recipe standardization process.
4.Checks refrigerators, freezers and dry storage areas daily for utilization of leftovers and proper rotation of products.
5.Serves and stores food at correct temperatures, maintains temperatures of items served and stored.
6.Adheres to time schedules for production and service.
7.Assists with inventory control as assigned by Manager.
8.Wraps, labels, dates and stores products correctly.
9.Maintains cleanliness and sanitation of work area and equipment; performs cleaning duties as assigned.
10.Complies with all regulatory agency standards and all departmental policies and procedures.
11.Trains new personnel as assigned.
12.Orients dietetic interns to work area as assigned.
13.Performs related duties as assigned.
Other information:
High School Diploma
Certificate of Completion in Culinary Arts and/or Associates Degree in Culinary Arts preferred
Sanitation Certification required within six months of hire and maintain thereafter.
Minimum three years cooking experience.
SKILLS:
Ability to read, write and speak English
Basic math skills to calculate recipe ingredient and quantity adjustments, calculate weight and measures
Critical thinking skills
Organizational skills
Knowledgeable and can operate, with minimal instruction, hot preparation equipment such as convection/combi ovens, steamers, broiler s, grills, etc.
Can demonstrate skills in the use of culinary hand tools (knives, etc.) and small processing equipment (vegetable choppers & processors)
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