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Cook

Cook

Beacon Health SystemThree Rivers, Michigan, United States, 49093
30+ days ago
Job type
  • Full-time
Job description

Cook

8% Shift Differential- Premium Pay!!!

Reports to the Manager. Prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.

MISSION, VALUES and SERVICE GOALS

  • MISSION : We deliver outstanding care, inspire health, and connect with heart.
  • VALUES : Trust. Respect. Integrity. Compassion.
  • SERVICE GOALS : Personally connect. Keep everyone informed. Be on their team.

Preparation / Stocking :

  • Preps food for and stocks food for service area.
  • Checks to make sure next day's stock items are placed into the designated storage areas.
  • Labels and dates all items for easy identification.
  • Utilizes leftovers when appropriate.
  • Checks freezer for items before requisitioning.
  • Makes decisions and take responsibility for own actions.

    • Training and Education

  • Orients new staff to work areas on request.
  • Attends in-house Continuing Education Seminars.
  • Helps to develop training programs that will benefit the department.

    • Safety and Sanitation

  • Keeps work area clean and sanitary : "Clean As You Go."
  • Maintains rags in a sanitizing solution.
  • Completes equipment cleaning check list as assigned.
  • Follows Health Department Guidelines when handling food.
  • Keeps apron and uniform clean and in good repair.
  • Follows HACCP guidelines.
  • Operates equipment and performs job duties in a safe manner.
  • Keeps potentially hazardous food items at appropriate temperatures while preparing and holding.
  • Reports safety hazards to appropriate supervisors.
  • Follows Health Department guidelines when handling food.
  • Expedites orders and coordinates timing of food from multiple line areas.

    • Cooking

  • Uses and understands standardized recipes.
  • Produces correct amount of food as stated on the production sheet.
  • Meets set time schedules; requests assistance if needed.
  • Batch cooks when appropriate.
  • Coordinates equipment usage with co-workers.
  • Completes and turns in production sheets daily.
  • Anticipates needs for the day.
  • Checks to ensure needed items are available.
  • Reports shortages in a timely manner.
  • Monitors usage on serving lines to prevent running out of items.
  • Offers appropriate substitutes if needed.
  • Checks out with Chef or manager to ensure that problems are solved.
  • Has knowledge of how food is produced and the ability to issue a quality finished product.
  • Reads and produces food on demand by ticket system.
  • Produces small batches only during peak periods and cooks to order as much as possible.

    • Contribute to the overall effectiveness of the department

  • Completes other job-related duties and projects as assigned.

    • ORGANIZATIONAL RESPONSIBILITIES

    Associate complies with the following organizational requirements :

  • Attends and participates in department meetings and is accountable for all information shared.
  • Completes mandatory education, annual competencies and department specific education within established timeframes.
  • Completes annual employee health requirements within established timeframes.
  • Maintains license / certification, registration in good standing throughout fiscal year.
  • Direct patient care providers are required to maintain current BCLS (CPR), and other certifications as required by position / department.
  • Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
  • Adheres to regulatory agency requirements, survey process and compliance.
  • Complies with established organization and department policies.
  • Available to work overtime in addition to working additional or other shifts and schedules when required.

    • Commitment to Beacon's six-point Operating System, referred to as The Beacon Way :

  • Leverage innovation everywhere.
  • Cultivate human talent.
  • Embrace performance improvement.
  • Build greatness through accountability.
  • Use information to improve and advance.
  • Communicate clearly and continuously.

    • Education and Experience

  • The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. A minimum of 1 to 2 years of experience in quantity food preparation is preferred.

    • Knowledge & Skills

  • Ability to read recipes, simple mathematical calculations Knowledge of food production techniques and equipment.

    • Working Conditions

  • Exposure to extreme heat and cold from ovens and freezers.

    • Physical Demands

  • Frequent lifting, walking, and standing.

    • PIf78258274ca4-30511-38078978

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    Cook • Three Rivers, Michigan, United States, 49093

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