Cook - Akron, United States - Cleveland Clinic

Description

USW Bidding Period - 10/30-11/4 SHIFT 10:00am - 6:30pm Join us at Cleveland Clinic Akron General Hospital, the top hospital in the Akron Metropolitan Area, where we have been providing world-class care to our community for over 100 years.

At Akron General, we strive for patient-centered care and comfort with our collaborative team of healthcare professionals. We are committed to serving the community and treat our patients as family.

The Cook, Nutrition and Dietetics, works under directive supervision in accordance with established practices, procedures and administrative policies; performs cooking/preparation duties preparing a variety of food items for patients, employees, special events, visitors and miscellaneous customers.

At Cleveland Clinic, we know what matters most.

That's why we treat our caregivers as if they are our own family, and we are always creating ways to be there for you.

Here, you'll find that we offer:

resources to learn and grow, a fulfilling career for everyone, and comprehensive benefits that invest in your health, your physical and mental well-being and your future.

When you join Cleveland Clinic, you'll be part of a supportive caregiver family that will be united in shared values and purpose to fulfill our promise of being the best place to receive care and the best place to work in healthcare.

Cooks, prepares according to recipes, production sheets and verbal instructions. Understands terms and directions. Adjusts recipes to required amounts to achieve specified finished product quantities. Plans daily production schedule and use of leftovers. Produces, portions, assembles and delivers assigned items in accordance to time schedules.
Checks, assembles and maintains supplies, finished product, pre-prepped items, and needed utensils/equipment. Obtains assistance when needed. Reports any equipment, personnel, safety, supply, assignment, recipe, or quantity/quality discrepancy to immediate supervisor.
Tests and tastes food to ensure quality products are produced and at correct safe/quality temperatures. Delivers prepared food items to appropriate dish-up, storage or serving areas. Follows pan size and set-up diagrams for service table set- up. Garnishes pans for Catering/Cafeteria.

Utilizes electric, gas and steam equipment to include stoves, steamer, slow cooker, ovens, kettles, mixers, slicers, grill, fryer, hot/cold boxes, etc.

Follows proper sanitation procedures. Maintains clean, sanitized, organized work area. Practices proper food handling techniques and clean-as-you-go policy. Breaks down required empty boxes.
Follows safety rules, regulations, procedures, utilized provided safety equipment. Follows directions/procedures on use of chemicals. Reports any accident immediately to the supervisor.
Performs other similar or less skilled duties.


Other duties as assignedEducation:
High school graduate or the equivalent

Certifications:

None requiredComplexity of Work:
Knowledge of cooking techniques, procedures, time frames, temperatures, sanitation and equipment use/cleaning.

Ability to read, write and follow written and oral directions including recipes terms; knowledge of mathematics to include ability to measure, weigh, multiply and work with fractions to adjust recipes and production quantities.

Good judgment and initiative in decisions regarding correct food items (special diets) quality, organizing one's daily tasks, cost controls portions, storage, sanitation and safety.

Ability to judge food products in quality terms (flavor, aroma consistency, texture and temperature).Ability to communicate with fellow workers and supervisor.

Ability to work harmoniously and effectively with other employees of the Food Service Department and other departments.
Practices Team Care.
Is courteous to customers and visitors.
Practices confidentiality in patient matters.


Work Experience:
One year experience in producing quantity using the tools appropriate for the area.
Demonstrated interest aptitude and ability for cooking.
Previous institutional cooking experience required.


Physical Requirements:
Ability to work rapidly to meet time deadlines; performs work which requires continuous standing and lifting of materials with high requirements for good eyesight recipes judge products) and good arm and hand dexterity in operating equipment and hand preparation.
Good eye/hand coordination essential.

Ability to work in hot kitchen around hot equipment and a variety of other potential hazards ranging from spills on floors to sharp cutting equipment (knives slicer).Ability to withstand changes in work environment temperatures (hot kitchen to cooler).An insensitivity to allergic reactions to required sanitation chemicals gloves food and supplies used and essential to the job.

Personal Protective Equipment:

Follows standard precautions using personal protective equipment as requiredSalaries [which may be] shown on independent job search websites reflect various market averages and do not represent information obtained directly from The Cleveland Clinic.

Because we value each individual candidate, we invite and encourage each candidate to discuss salary/hourly specifics during the application and hiring process.