Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
A high school diploma or equivalent is required.
Knowledge of food and food preparation gained in a similar position for a minimum of 1 to 2 years is required.
Current ServSafe Manager Certification or equivalent food safety training certification is required within six months of the date of hire.
Responsibilities
Prepare quality, nutritious, flavorful, and visually appealing meals for patients, employees, visitors, and mobile meal participants using approved menus and standardized recipes.
Use approved menus to ensure all ingredients are available for planned meals.
Prepare, cook, and bake foods including soups, entrees, side dishes, and desserts for patient, cafeteria, catering, and mobile meals, or oversee these processes.
Use recipe variations and innovation to create interesting, attractive, appealing, and healthy meals.
Maintain the kitchen, café, storeroom, office area, and equipment in a safe and sanitary manner.
Prepare catering menu items and other items for meetings or special events in an attractive manner.
Prepare made-to-order meals, provide customer service, restock items, and perform cashier duties in the cafeteria as needed.
Answer room-service phones, take orders, prepare and deliver orders, and assist patients with appropriate food choices.
Communicate with departments and patients regarding patient diets, meal selection, and satisfaction.
Communicate recipe ingredients and allergen information to customers and clients.
Count carbohydrates for diabetic diets and identify menu options for other dietary restrictions.
Assist patients with ordering meals that meet their preferences and dietary restrictions.
Provide guidance and work with culinary aides regarding menus, meal items, production, and sanitation.
Lead daily planning and task management to motivate fellow staff members.
Train new staff in accordance with policies and procedures.
Report safety violations and incidents to the nutrition services director.
Assist with menu development and recipe modification, research new menu ideas, create recipes, and add recipes to production schedules.
Follow food safety guidelines for receiving, storing, preparing, and distributing food items.
Document work according to department and regulatory guidelines to ensure compliance.
Order food and non-food supplies from vendors in accordance with approved menus.
Assist with inventory, cost containment, waste reduction, and new revenue ideas.
Use leftovers and adjust food production based on census and customer count to reduce waste.
Inspect patient meal trays and other food items for temperature, accuracy, and visual appeal, and take action as needed.
Attend food shows, seminars, and other events to stay current with food and nutrition trends.
Conduct formal and informal in-service training on kitchen policies, procedures, safety, and other pertinent information.
Develop annual individual goals in coordination with department and organizational goals and follow through on them.
Work rotating holidays and every other weekend according to the schedule.
Desired Qualifications
Shift lead work experience is preferred to lead culinary aides through each meal service.
Current State of Wisconsin Restaurant Manager Certification is preferred.
Looking to be part of a team that provides extraordinary healthcare from the heart? You Belong Here.
POSITION SPECIFICS
Title: Cook
FTE: 1.0 FTE (40 hours per week)
Schedule: Four (4) 10-hour days; Two (2) 5 AM - 3:30 PM shifts and two (2) 9:15am-7:45pm shifts
Holiday Rotation: Rotating
Weekend Rotation: Every other
On Call Requirements: None
POSITION SUMMARY
Prepare quality meals for clients and customers including patients, employees, visitors and mobile meal participants using approved menus with standardized recipes. Ensure meals are nutritious, flavorful, and visually appealing. Follow food safety and other regulatory requirements for receiving, storage, preparation, and distribution of food items. Give work guidance to and work as a team with other food preparation staff.
POSITION TECHNICAL RESPONSIBILITIES
Use approved menus to ensure that all ingredients are available for preparation of planned meals.
Prepare, cook and/or bake all foods necessary or oversee these processes, including but not limited to soups, entrees, side dishes, and desserts for patient, cafeteria, catering, and mobile meals.
Use recipe variations and innovation to ensure meals are interesting, attractive and appealing as well as healthy.
Ensure the kitchen, café, store room, office area, and equipment is maintained in a safe and sanitary manner.
Prepare catering menu items or other items for meetings or special events in an attractive way.
Prepare made-to-order meals, provide customer service, re-stock items, and cashier duties as needed in Cafeteria.
Perform all functions of room service such as answering phone, taking orders, preparing orders and delivering orders for room service; including assisting patients with making proper food choices.
Communicate with other departments and patients regarding patient diets, meal selection, and satisfaction.
Communicate with customers / clients regarding recipe ingredients and allergen information.
Count Carbohydrates for diabetic diets and identify patient menu options for other dietary restrictions. Assist patients with ordering meals that meet their likes and dislikes and stay within their diet restrictions.
Provide general guidance and work as a team with culinary aides regarding menu, meal items, production, and sanitation.
Motivate fellow staff members by leading daily planning and task management.
Train new staff in accordance with policies and procedures.
Report any safety violations or incidents to the nutrition services director.
Assist with menu development and recipe modification, including researching new menu ideas and innovating creative recipes. Add these recipes to production schedules.
Follow food safety guidelines for receiving, storage, preparation and distribution of food items.
Document according to department and regulatory guidelines to ensure compliance.
Order food and non- food supplies from vendors in accordance with the approved menus.
Assist with inventory, cost containment, waste reduction, and new revenue ideas.
Utilize leftovers and decrease food production based on census and customer count to decrease waste.
Inspect patient meal trays and other food items being served for temperature, accuracy, visual appeal, and take action as needed.
Attend food shows, seminars, and other events to keep abreast of changing food and nutrition trends.
Perform formal and informal in-services on kitchen policies and procedures, safety, and other
pertinent information.
Develop individual goals each year in coordination with department and organizational goals and follow through on these goals.
POSITION REQUIREMENTS
Education:
Required: High School Diploma or equivalent
Preferred: None
Experience:
Required: Knowledge of food and food preparation gained in a similar position for a minimum of 1 to 2 years
Preferred: Shift lead work experience preferred to lead culinary aides through each meal service.
Licenses and Registrations:
Required: None
Preferred: Current State of Wisconsin Restaurant Manager Certification
Certification(s):
Required: Current ServSafe Manager Certification or equivalent training certification for food safety required within six months of date of hire
Preferred: None
BENEFIT SUMMARY
Competitive health and dental insurance options
Flexible paid time off to balance work and life
Retirement plan with immediate vesting and employer match
Discounted membership to our state-of-the-art fitness facility