Room Service Cook - PRN
Prepares and serves hot food items for Patient Meal Room Service to hospital patients, ensuring delivery within 45 minutes of order placement. Key duties include maintaining a clean work area, prepping and stocking supplies, assisting with breakfast and lunch lines, and cooking as needed across various stations. Requires strict adherence to safety and sanitation guidelines, especially when preparing food for vulnerable populations. Ability to manage multiple recipes at once, assess food quality, and follow standardized recipes and measurements. Passion for culinary arts and commitment to high standards is essential.
Prepares nutritious and delicious food for Wellstar Patient Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high-risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.
Core Responsibilities and Essential Functions:
Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines):
a. Washes hands frequently and appropriately wears gloves.
b. Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
c. Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.
d. Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.
e. Stores food and/or supplies using proper labeling, dating and rotation methods.
f. Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).
g. Produces food in an allergy-safe manner.
Ensures Positive Service Outcomes:
a. Follows dept. work schedule (including weekends and holidays) and arrives at the workstation prior to task start time.
b. Sets up, maintains and breaks down workstation according to area requirements.
c. Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.
d. Completes area checklists and forms.
e. Operates and cares for equipment according to manufacturer's and area specific guidelines. Remains flexible to support other Team members across the dept. to achieve desired service outcomes.
Engages in Efforts to Create a World Class Work Environment :
a. Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.
b. Collaborates with Team members and Leadership to meet the goals and objectives of the Dept. and Hospital.
c. Communicates in a respectful manner and in terms that are clear and concise. Respects the cultural traditions of Team members and customers.
d. Works in other areas of the department as needed.
Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:
a. Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
b. Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.
c. Identifies and properly handles / cooks vegetables, meats, spices / seasonings, pasta and dairy products.
d. Accurately reads and follows recipes. Includes skills of measurement / mathematical conversion and scaling.
Required for All Jobs:
- Performs other duties as assigned.
- Complies with all Wellstar Health System policies, standards of work, and code of conduct.
Qualifications:
Required Minimum Education: High School Diploma or equivalent preferred, but not required.
Required Minimum Certification : ServSafe Food Handler AND ServSafe Allergen certifications are both required within 90 days of hire.
Required Minimum Experience: At least 6 Months of Kitchen experience (with preference for Line Cook experience) is required. One year of High Volume, Short Order, Line Cook experience highly preferred.
Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.
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