Job Summary:
-The Cook and Cook Lead projects an image of professionalism in communication, appearance and conduct.
-Displays and practices a work-style that reflects the mission, vision and values of the department and hospital.
-Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs.
-Maintains a working knowledge of departmental standard operating procedures.
-Position may require travel between various Hoag locations and its affiliates Cook
-The Cook prepares foods according to recipe specifications while preventing waste contributing to financial stewardship.
-The Cook contributes to the effective operations of the department through preparation of food for the patients, cafeteria, catering and childcare.
-Food preparation may include retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.
-Demonstrates the ability to ensure food, equipment, and work surface sanitation standards are maintained.
-Follows food storage standards according to regulatory agencies and best practice.
-Contributes to the positive customer service by “owning” customer interactions and providing safe and high quality foods.
Cook Lead:
-In addition to the above, the Cook Lead directs the day-to-day activities of the food service staff and coordinates the food service on any assigned shift.
-They work under the supervision of the Executive Chef, Retail Operations Manager, Manager Food/Clinical Operations, Executive Sous Chef, Supervisor Patient Food Operations, and/or Supervisor Retail Food Operations to coordinate the production team.
-In the absence of the Management staff, act's in concert with the shift supervisor on problem identification and resolution.
Required Skills & Experience:
-Ability to read and follow oral directions in English.
-Must be able to read and comprehend written recipes.
-Ability to perform simple calculations by hand or with use of a calculator.
-Must be able to work well with others and perform a variety of tasks under supervision.
-Knowledge of food production and service.
-Ability to delegate duties and maintain efficient standards of operation.
Culinary experience is a must and a successful candidate should have the following qualities:
- Excellent customer service
- Nights, weekend, and holiday availability
- Able to use a point-of-sale system and accurately charge customers
- Culinary degree or equivalent work experience in a high-volume environment or hospital environment
- Able to prepare food following a recipe and scale up or down according to business needs
- Experience working on a grill
3rd shift cook. The shifts will start between 5:30 pm-6:30 pm