Hot Prep Cook

Position Summary

Department: LMH Food & Nutrition 

Status: Variable Full-time 

Schedule: Varies

Title: Hot Prep Cook

• Previous restaurant or high-volume food service experience required.
• Experience with food preparation, cooking techniques, and kitchen safety standards preferred.

Orlando Health Lake Mary Hospital

Orlando Health Lake Mary Hospital represents Orlando Health’s continued commitment to the Seminole County community, which we have proudly served for 40 years. As a comprehensive acute care facility, the hospital offers a full scope of medical and surgical services, including cardiovascular, general surgery, orthopedics, and women’s services with labor and delivery, alongside a future NICU. Opening with 124 beds, the 455,000 square foot hospital will be able to expand to up to 240 beds. State-of-the-art facilities include operating rooms, catheterization labs, interventional radiology, a vascular lab, an ICU and a full-service emergency department.

For labor and delivery, the hospital features six private suites thoughtfully designed to make you feel at home while providing exceptional medical care. Each suite includes a hydrotherapy tub for laboring, shower, recliner, adjustable bed with a squat bar, wireless and waterproof heart rate monitors for mom and baby, a smart board that integrates patient and nurse information from Epic, WiFi, and televisions. These modern amenities ensure a comfortable and supportive environment for every patient.

Features include:

• Center for Women and Babies
• Six state-of-the-art operating rooms
• Three catheterization labs with a dedicated interventional radiology and vascular lab
• Comprehensive cardiovascular care
• 16 ICU beds
• Observation unit
• Imaging
• Lab
• Orlando Health Scripts pharmacy
• Dining and café
• Chapel

Top Reasons to Choose Orlando Health – Lake Mary Hospital:

• BEST Place to Work for 6 years!
• As a new hospital, Orlando Health Lake Mary offers unique opportunities for career advancement, leadership roles, and professional development.
• Benefits Package that begins on day one (Full-Time & Part-Time only).
• Flexible Schedules
• Tuition Reimbursement of up to $5,000 a year.

Position Summary:

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.

Responsibilities

What you will do

• 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.

Qualifications

Qualifications

• 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.
• Six(6) months of fast food production or kitchen food production.
• None.