COOK

  • Memorial Health
  • Jacksonville, IL 62650, USA
  • May 14, 2022
Dietary & Nutrition

Job Description

Prepares and cooks a variety of foods in quantity as assigned for cafeteria, Doorbell dinners and catering events according to recipes and/or production sheets established by the Foods and Nutrition Department.  Prepares food items to order for patients from the room service menu, using recipes and guidelines to provide quality food and service.  Maintains associated cleaning, sanitation, and infection control practices that ensure food safety in accordance with IDPH standards and guidelines.  Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery.  Works under direct supervision of Dietary Supervisor, indirect supervision of Cook 2.  REQUIRED SKILLS Prepares quantified batches of food for cafeteria, catering, Doorbell dinners as specified by production sheets. Prepares food to order for patient room service according to set procedures. Follows standardized recipes and portion control to comply with nutritional requirements and costs. Maintains food quality standards including appearance, taste, temperature, and freshness. Assists in storing unused food and supplies; dispose of unusable leftovers appropriately. Monitors and records daily food temperatures. Assists with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages. Operates a variety of standard kitchen appliances according to safety standards. Maintains clean, safe and sanitary area following sanitation codes and policies. Performs other related work as required or requested. REQUIRED EXPERIENCE Education: High School graduation or equivalent Experience: Preferred 6 months of food service experience. Other Knowledge/Skills/Abilities/Working Conditions-Physical Requirements & Atmosphere: Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures to ensure food safety. Medium to heavy physical effort; with ability stand, walk and work rapidly for extended periods of time in a warm environment; push, pull and lift up to 50 lbs. Basic computer skills, and ability to perform basic math to compute weights and measures. Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work. Ability to work well with others as a team member. Working Conditions: Work in and around the general kitchen and dish room area. Work around patient care areas. Physical Effort: Occasionally reaching overhead, crouching, kneeling and balancing.  Frequently pushing or pulling over 100lbs, carrying 11-50 lbs.,  Continuously standing, walking, bending over, repetitive use of hands/arms, repetitive use of legs, lifting/carrying 50 lbs. or less, grasping and eye/hand coordination.   Mental Effort Occasionally handling stress and emotions. Frequently concentrating on tasks, remember details, adjusting to changes. Continuously communicating verbally, examining/observing details, discriminating colors. Performance. Frequently Math calculation, attending work related meetings.  Continuously maintaining irregular hours, including weekend shifts, maintaining work schedules, handling confidential information, maintaining stamina during workday, deadlines, operates equipment.  Environmental Factors Occasionally will be exposed to heat and cold both inside and out as well as humidity, biological hazards. Frequently will be exposed to chemicals, dirt/soil, oil and grease, noise, odors, wet slippery floors, working alone.  Continuously working with others.

Employment Type (feed only)

Full-Time