Cook

Department: 11903 Advocate Sherman Hospital - Food and Nutrition

Status:
Full time

Benefits Eligible:
Yes

Hours Per Week: 40

Schedule Details/Additional Information:
Full Time - 11:00 a.m. to 7:30 p.m. 4 days per week and 6:00 a.m. to 2:30 p.m. the other. Rotating weekends.

Pay Range: $20.80 - $31.20

• Responsible for ensuring that all hot and cold menu items (patient trayline, cafe, catering) are correctly prepared according to the department production and food safety standards and processes.
• Notifies appropriate individuals regarding any possible deviations in production compliance or processes, actively participates in offering possible solutions, and documents appropriately.
• Follows standardized recipes to ensure good quality and adequate quantities of food for all meal programs.
• Adheres to all department food safety standards and processes, documenting and taking action when standards (e.g., temperatures, labeling, food rotation) are not met.
• Adheres to all department production standards and processes, documenting and taking action when standards (e.g., par sheets, food waste) are not met.
• Adheres to all department production standards related to time schedules (e.g., food ready on time, proper cooling, reheating, preparation times).
• Ability to successfully perform in all areas of hot production (trayline cook, cafe cook, grill, catering).

• Practices safety and sanitation techniques that meet department standards; uses correct body mechanics in the performance of duties.
• Utilizes all chemicals according to department and manufacturer guidelines; practices a "clean as you go" in day-to-day task assignments.
• Demonstrates accuracy and clarity in both verbal and written communications.
• Demonstrates sound decision-making; takes responsibility for decisions and is self-directed.
• Attends meetings, in services, and training sessions; completes CBT, flu shot and other hospital requirements as required.
• Follows hospital and department dress code standards.
• Additional or other duties may be assigned based on daily needs of the department (cold production, trayline, dishroom, catering, cafe).

• High School Diploma or equivalent.
• Two years of food preparation experience; hospital food service experience preferred.

• Good communication skills.
• Ability to interpret and follow recipes.
• Basic computer and math knowledge.
• Ability to work with minimal supervision.
• Working knowledge of kitchen equipment; hot line service cook experience preferred.
• Sanitation certified within 3 months of hire.

• Ability to access high and low areas.
• Exposure to hazardous materials and conditions.
• Ability to meet time constraints in a fast-paced environment.
• Ability to perform cleaning tasks.
• Ability to communicate with others.
• Ability to safely use kitchen equipment (gas, electric, and steam).
• Ability to lift up to 35 pounds without assistance; for lifts over 35 pounds, lifting equipment is expected to be used or the lift with at least one other associate.

• Base compensation listed within the pay range based on factors such as qualifications, skills, relevant experience, and/or training.
• Premium pay such as shift, on call, and more based on a teammate's job.
• Incentive pay for select positions.
• Opportunity for annual increases based on performance.
• Paid time off programs.
• Health and welfare benefits such as medical, dental, vision, life, and short- and long-term disability.
• Flexible spending accounts for eligible health care and dependent care expenses.
• Family benefits such as adoption assistance and paid parental leave.
• Defined contribution retirement plans with employer match and other financial wellness programs.
• Educational assistance program.