Cook Full time Day

at  Providence

DESCRIPTION

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Their primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications. They will follow the recipes as required but if serving on a retail cooking line or as a room service cook will often be asked to tailor individual items according to special customer and/or patient requests. They must comply with all hospital and department standards and must become fully knowledgeable about - and compliant with - all specific regulatory requirements in food service and in a health care environment.
Providence caregivers are not simply valued – they’re invaluable. Join our team at Providence St Vincent Medical Center and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them.

REQUIRED QUALIFICATIONS:

• Upon hire: National Food Handler Card - State County City Authority
• 3 years Working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity
• 2 years experience working from scratch recipes and experience prepping and portioning items needed in the production process
• Experience working successfully in a team environment to accomplish common goals

PREFERRED QUALIFICATIONS:

• Coursework/Training - 12 months formal culinary education/degree
• More years of diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or sauté cook (12-18 month formal culinary education may be substituted for part of this requirement)
• 2 years experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation
• 1 year experience as production “lead” or experience working in other leadership capacity in a full service restaurant or large institutional food service facility
• Experience in a USDA or HACCP production facility
• 2 years experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base

Please refer the Job description for details