Cook I – Food & Nutrition Services – Winston Salem NC
Full time – 32 hours/week – Rotating Shifts, Including Weekends
Job Summary: This position takes order from customer, and cooks foods requiring short preparation time, according to customer requirements. Typically, preforms short order/grill cooking duties in preparing food items to be served to customers. Provides the highest quality of service to customers at all times. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Education / Experience: High School diploma or equivalent plus 1-year experience in a food service environment which involved the production of food.
Reports To: Department Manager, Supervisor, and/or Lead Cook
Licensure, Certification and / or Registration: None Required
Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building.
Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are consistently being met. Department maintains a minimum average Gold Check score of silver.
Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met. Responsible for setting up the hot line.
Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list.
Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training using recipes, grilling, knife skills, and frying knowledge.
Participates in department’s performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings.
Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.
Ability to plan work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed.
Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal.
Skills and Qualifications:
Must be literate in English and able to follow instructions
Must be able to operate various cooking equipment, as well as follow recipes and to adjust according to volume
Able to withstand large temperature variances from cooking areas to freezers and coolers
Ability to adjust to the needs of the department
Desire to achieve high customer service standards
Ability to work weekends and holidays
Ability to communicate with a wide variety of people including patients, visitors, employees, nursing staff, managers, and hospital staff
Amount of time spent performing the following activities:
Reaching with arms
Finger and hand dexterity
Lifting, carrying, pushing and or pulling:
20 lbs. maximum
50 lbs. maximum
100 lbs. maximum
May be required to work in all areas of the Food and Nutrition Services departments including but not limited to kitchen and retail areas.
Exposure to wet tile floors and dangerous, sharp equipment.
To apply for this position, please click on the "Apply Now" button on this page. You must complete the application process and then submit your application by clicking on the "Submit" button located at the bottom of the page titled "Submit Online Application". You will receive the following message once you hit the submit button: "You have successfully submitted your job application".
Computers are available for applying within the lobby of the Human Resources Department located at 1920 West First Street, (on the corner of Miller and First Street) Winston-Salem, North Carolina 27104. You may also call our office for assistance at (336) 716-6464. Office hours are Monday-Friday, 8:00am-5:00pm.
If you are an individual with a disability and need reasonable accommodation to participate in the application process, please contact our Supervisor of Office Services by phone (336) 716-3367 or email at [email protected]
It is the policy of Wake Forest Baptist Medical Center to administer all educational and employment activities without discrimination because of race, sex, age, religion, national origin, disability, sexual orientation, gender identity or veteran status (except where sex is a bona fide occupational qualification or a statutory requirement) in accordance with all local, state, national laws, executive orders, regulations, and guidelines.