Cook - Full time - Flexible hours - Benefit eligible at St Croix Health

St. Croix Falls, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jan, 26

Salary

0.0

Posted On

13 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Listening, Customer Service, Leadership, Multi-tasking, Prioritization, Time Management, Food Preparation, Record Keeping, Teamwork, Point Of Sale Operation, Adaptability, Attention To Detail, Problem Solving, Training, Food Safety

Industry

Medical Practices

Description

Description St. Croix Health is looking for a Full Time (0.8 FTE) Cook to join our Nutrition Services team! The scheduled hours vary, as early as 5:30 AM and as late as 7: 30 PM and will work every other weekend. The Cook is responsible for assisting with pediatric, adolescent, adult and geriatric patient meals, cafeteria clientele and catered functions. This position has a vast amount of responsibilities focusing on prep work in the kitchen- cutting and dicing various foods, putting sandwiches together, and having register duties. This position takes orders, including diet orders, and cooks in the kitchen. The Cook can work any position in the kitchen at any time within six months of hire. Essential Duties and Responsibilities: 1. Determines meal production, increasing or decreasing as necessary. Works on both hot and cold line productions. Prepares meals by adhering to recipes and methods and records production volumes and temperature readings in accordance with food preparation standards. Production and temperature logs completed thoroughly and accurately for each production period. Meals prepared in accordance with recipes and methods as written. Maintains regular communication regarding kitchen operations with lead kitchen coordinator. 2. Prepares food orders, making meal corrections for patient meal selections on modified diets and consulting with on-site dietitian and manager as needed in order to maintain accuracy and quality in food preparation standards. Maintains thorough and accurate records of meals prepared for special needs diets Incorporates feedback from nursing staff on dietary needs; consults with dietitian on corrections and modifications. Updates menus as appropriate. 3. Demonstrates leadership skills with the basic knowledge of all nutrition services positions and trains other staff as needed. Thorough knowledge of workflow processes within nutrition services. Ability to perform any position as needed. 4. Operates the Point of Sales system. Charges all guests accurately and in a timely manner. 5. Minor Responsibilities Performs general cleaning throughout entire Nutrition Services Department. Operates dish machine and manually cleans dishes as needed. Answers and appropriately responds to NS phone calls Intakes room service requests and processes accordingly for special diet needs Assists with intake and storage of groceries in accordance with FIFO regulations. Immediately reports equipment failure to manager. Attends department meetings. Performs pre-prep and prep work for the Kitchen Coordinator. Participates and adheres to department quality improvement, safety, and infection control policies and procedures. Requirements Education & Licensure: High School diploma or GED required ServeSafe Certification required within six (6) months of hire Experience: At least one year of relevant experience HealthCare background experience preferred Competencies: Knowledge, Skills & Abilities: Excellent communication and listening skills Demonstrated ability to work independently with little direction and manage multiple demands and priorities Great customer service Work cooperatively with others Able to make correct change and operate Point of Sale system Works well under pressure Demonstrates leadership qualities Able to multi-task, prioritize job duties and work under time constraints Able to train staff members Physical Requirements: Prolonged periods of sitting at a desk and working on a computer. Prolonged periods of standing, bending, and reaching Must be able to lift up to 50 pounds at times.

Responsibilities

The Cook is responsible for preparing meals for various patient demographics and cafeteria clientele, ensuring adherence to dietary needs and food preparation standards. This role includes kitchen prep work, operating the Point of Sale system, and maintaining communication with the kitchen coordinator.