Prep Cook

Orlando Health Arnold Palmer Hospital for Children

Located on the downtown Orlando campus, Orlando Health Winnie Palmer Hospital for Women & Babies opened in 2006, providing programs and services focused on the unique needs of women and newborns. Specialized care covers all facets of women's health, from comprehensive gynecological services and minimally invasive surgeries to obstetrics and high-risk pregnancies and births. The hospital is “Magnet” recognized for nursing excellence and high-quality patient care and is certified in perinatal care by The Joint Commission.

Welcoming nearly 14,000 babies each year, the hospital’s 350 beds include 142 neonatal intensive care beds, making it one of the largest neonatal intensive care units under one roof in the country. As a sister hospital with Orlando Health Arnold Palmer for Children, the hospital was included in the 2021-22 “Best Children’s Hospitals” rankings by U.S. News & World Report, recognized for expertise in Neonatology, and, together with Orlando Health ORMC, was included in the IBM Watson Health 100 Top Hospitals® list for 2021.

Arnold Palmer Hospital for Women and Babies Food and Nutition Department is seeking a Hot Prep Cook.

The Hot Prep Cook prepares all hot food items for both patient and non-patient food services, following all production plans and recipes as assigned by the Executive Chef, Food & Nutrition Supervisor or Production Leader.

Shift: Full Time (Varies)

• Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services.
• Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.
• Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices
• and procedures of the HAACP guidelines and adheres to them.
• Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition Supervisor, Group Leaders and peers of the food service team.
• Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e., cold prep, bakery, store room, café serving line, dish room or tray line).
• Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state
• and local standards.
• Maintains compliance with all Orlando Health policies and procedures.

• Participates in monthly departmental AQ/QI activities and all related services.
• Observes all departmental rules and regulations.
• Follows proper portion controls and menu preparation.
• Is knowledgeable about all cold food preparation procedures and performs these duties when necessary. Follows all universal
• precautions as they apply to food services.
• Prepares meat roasting charts, temperature logs, leftover logs, etc. as needed.

• Ability to read and recognize similarities and differences between words and between series of numbers.
• Ability to write simple correspondence.
• Ability to respond to common inquiries or complaints from customers.

• None.

• Six(6) months of fast food production or kitchen food production