- Full Time, 40 hours per week
- Work Shift: Varies based on oversight of catering needs
- Mans a station in the kitchen or retail cafe while supervising the operation
- Supports a disciplined environment and provides after hours supervision in the absence of the supervisor or Chef
- Understands work flow, prioritizes, uses timelines, understands deadlines
- Assists with the implementation of new menu items, supports production and presentation standards
- Trains or leads the work of other employees
- Accurately forecasts quantities of production
- Maintains proper quantities of product with appropriate rotation of product
- May prepare large quantities of food using Cook/Chill methods and equipment
- Understands modified diets and prepares modified recipes using appropriate techniques
- Follows standardized recipes
- Assures compliance with HACCP and applicable standards
- Maintains an organized and sanitary working environment
- Ensures equipment is maintained and functioning properly and safely
- Assists in other areas of food production and service
- Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.
- Two years of experience in quantity food production.
- Demonstrated ability to read, write, and communicate effectively.
- Demonstrated customer service skills.
- Demonstrated ability to work independently and as part of a team.
- Demonstrated ability to follow instructions.
- Basic culinary math skills.
- Leadership experience in hotels, large-scale production facilities, education or business dining.
- Interact with patients and co-workers requiring the employee to verbally communicate information, as well as understand spoken information.
- Operate food service equipment or computer requiring the ability to move fingers and hands.
- See and read labels, monitors, and documents.
- Carry, push/pull, and walk while transporting food, supplies, and service equipment.
- Climb, squat, kneel, and lift to clean equipment and reach and retrieve food and supplies.
- Remain standing for long periods of time to perform work.
- Tolerate extremes in temperature such as performing work at a grill or in a refrigerator, and tolerate exposure to cleaning chemicals.
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Cook Lead - American Fork, United States - Intermountain Healthcare
Description
Job Description:Under general direction, plans, prepares, and cooks foods used in cafe, patient and/or catering settings. Prepares food items using standardized recipes in various quantities. Safe food handling techniques are followed in all applications.
Work Schedule
05/02/2024
Location:
American Fork Hospital
Work City:
American Fork
Work State:
Utah
Scheduled Weekly Hours:
40
The hourly range for this position is listed below. Actual hourly rate dependent upon experience.
$ $22.98
We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.
Learn more about our comprehensive benefits packages for our Idaho, Nevada, and Utah based caregivers, and for our Colorado, Montana, and Kansas based caregivers; and our commitment to diversity, equity, and inclusion.
Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
