Description

Cook FT Days – AdventHealth Redmond

All the benefits and perks you need for you and your family:

• Benefits from Day One
• Paid Days Off from Day One
• Career Development
• Whole Person Wellbeing Resources
• Mental Health Resources and Support

Our promise to you:

Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: 8 hour shift 5 days/week with Rotating weekends

The role you’ll contribute:

Under the direct supervision of the Director, the Cook is responsible for the preparation of upscale meals as part of our room service for patients with an understanding of various modified diets to meet the nutritional requirements working with the Clinical Dietitian. Prepare high volume special meals for the cafeteria and special events daily. Develop standardized recipes for the other cooks to follow in the preparation and cooking of each entrée. Ensure safety and sanitation regulations required are followed by infection control polices and all other state and federal agency.

The value you’ll bring to the team:

Responsible for providing a positive servant leadership to the department & hospital.

Must work effectively with other FNS staff.

Must be a self starter and results oriented.

Responsible for actively participating and putting to work staff training of proper culinary procedures, food preparation, diets and nutrition training.

Responsible for assisting in maintaining a safe working environment throughout the department.

Responsible for food and equipment safety; having a strong food and equipment safety awareness; and maintaining high quality FNS’ standards and compiling with regulatory agencies standards.

Works with the Production Manager & Executive Chef to insure proper & adequate daily food preparation and service activities.

Must work with associates & customers to ensure customer satisfaction.

Takes ownership of production & quality issues.

Responsible for working within budgetary guidelines and maximizing food & supply usage, while minimizing waste.

Must actively work with associates & customers to ensure satisfaction in such areas as quality, service, and problem resolution.

Assist in monitoring and maintaining quality control, HCAAP and Critical Control Point controls and monitors’ records.

This position may be required to perform cleaning and sanitation assignments, including floor, wall, hood cleaning, dish & pot washing, lifting, moving, properly storing of foods, supplies, equipment, furniture & delivery of patients trays, delivery of nourishments

Qualifications

The expertise and experiences you’ll need to succeed:

KNOWLEDGE AND SKILLS REQUIRED:

• Basic math skills
• The ability to read and write in English
• Able to communicate in English
• Use of Microsoft Excel, Word, and Power Point
• Food service knowledge

KNOWLEDGE AND SKILLS PREFERRED:

• Institutional food service knowledge

EDUCATION AND EXPERIENCE REQUIRED:

• 1 year of food service experience

EDUCATION AND EXPERIENCE PREFERRED:

• 1 year institutional food service experience
• High School Diploma or equivalent
• Some culinary education is desirable, but not required.

LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED:

• Serve Safe

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.