Cook CMC-Advocate Christ Hospital & Medical Center - PT

Department:

11903 Advocate Christ Medical Center - Food and Nutrition

Status:

Part time

Benefits Eligible:

Yes

Hours Per Week:

20

Schedule Details/Additional Information:

Various hours, must be flexible.

Pay Range

$20.80 - $31.20

Major Responsibilities:

• Quality food production for the assigned area of responsibility including patients (regular and modified diets) and cafeteria meals.
  •     1)Prepare and portion food servings according to Diet Office tally records, recipes or orders for patients, cafeteria, and catered events.
  •     2)Prepare/cook and replenish a wide variety of hot food items for patient trayline, cafeteria and/or catering in a timely manner, as needed.
  •     3)Ensure adherence to deadlines regarding food production for each area of service.
• Ensure that the menu items are correctly prepared according to standardized recipes.
  •     1)See that all food items are attractively prepared and presented.
  •     2)Prepare items according to Diet Office tally records and properly documents quantities of items prepared and leftover.
  •     3)Produce adequate quantities of food and ensure good quality for all meals served.
  •     4)Ensure that all food items are properly labeled, dated and stored appropriately.
  •     5)Observe and taste food being prepared to check for flavor, texture and appropriate temperature. If a food item is not prepared according to department standards, make judgment call on what to do with that food item.
  •     6)Promote patient safety by reporting of issues through established channels and participating as requested in safety initiatives.
• Maintenance of a safe and sanitary work environment, observing sanitation and safety regulations, ensuring compliance and licensure with regulatory agencies.
  •     1)Date, label and rotate food items appropriately.
  •     2)Clean and sanitize work tables, refrigerators and equipment properly ensuring compliance with I.D.P.H. rules and regulations.
  •     3)Document, on designated form, food temperatures prior to and during each meal service.
  •     4)Report equipment in need of repair to coordinator or manager.
  •     5)Observe safety regulations regarding careful and correct operation of equipment.
  •     6)Wear appropriate head covering and gloves when directly handling food that is ready to be served.
• Participation in cost containment by utilizing standardized recipes, portion control and proper utilization of leftovers.
  •     1)Provide input into recipe standardization and creative production of food.
  •     2)Adhere to proper portion control.
  •     3)Prepare or direct distribution of foods to appropriate serving units.
  •     4)Appropriately store and utilize leftovers in an expedient manner.
  •     5)Complete Food Waste Log per department standards.
• Proper attendance at meetings, inservices and training sessions to broaden knowledge base and to enhance skills.
  •     1)Complete competency assessment annually.
  •     2)Complete mandatory inservices annually.

Education/Experience Required:

• - High school education or equivalent is preferred. - Minimum of two years of hotel, restaurant or hospital cooking experience with knowledge of all aspects of food preparation.

Knowledge, Skills & Abilities Required:

• - Ability to interpret and follow recipes. - Positive attitude. - Dependable. - Good organizational skills. - Self-directed. - Ability to speak and read English.
• - Ability to take Food Service Sanitation exam. Must be completed within 3 months of hire date.

Physicial Requirements and Working Conditions:

• - Ability to work flexible hours and days including evenings, holidays and weekends. - Ability to work as a team member. - Ability to complete numerous simultaneous projects within the given time constraints. - Excellent attendance and punctuality. - Excellent interpersonal skills. - Competent in quantify food production. - Ability to respond quickly to peak service demands. - Position requires bending and heavy lifting. -