Cook II, 40hr - Days

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.

Contributes to the Hospital’s mission by preparing nutritional food for our patients, retail services and community services. This staff position will have an impact on patient, employee and visitor satisfaction by providing quality menu options with variety and attention to diet restrictions, allergies and ethnic preferences to make the patient’s stay as enjoyable as possible.

Job Description:

QUALIFICATIONS

Education Required: High School Diploma or equivalent

Education Preferred: Culinary Degree

Experience Required:

• A combination of 3 years of cooking experience and/or equivalent completion towards a culinary degree
• Experience preparing food from recipes vs. pre-prepared/convenience food
• Experience in an institutional setting with attention to allergy and diet restrictions

Other Skills/Knowledge Required:

• Basic food safety (HACCP) standards
• For safety and quality reasons, must be able to read, write and communicate effectively in English with patients, visitors and fellow members of the hospital team
• Capability of managing multiple cooking stations simultaneously
• Must be at least 18 years old

JOB FUNCTIONS

• Creates attractive daily menu items, accommodating diet restrictions, allergies, and ethnic preferences.
• Prepares food from recipes (scratch-cooking), adjusting recipes to meet volume requirements.
• Creates patient and retail specials to provide patients/customers with attractive options.
• Accommodates patient/customer requests within nutrition guidelines.
• Anticipates the needs of the patients/customers.
• Orchestrates the flow of the food preparation to meet patient nutrition plans, retail and catering needs.
• Plans and prepares for the next shift.
• Adjusts volume according to census, retail projections and events to minimize waste and ensure freshness.
• Maintains a clean work area and fulfills daily/monthly cleaning assignments to ensure compliance with high sanitation standards.
• Conducts and documents daily HACCP checks, ensuring food preparation and storage complies with food safety standards.
• Provides input and recommendations toward the ordering process to ensure adequate inventory for menus.