Medical Center Cook Senior

• Responsible for the conception and implementation of upscale, culturally diverse menus and recipes for patient care, retail operations and catering services
• Prepares, seasons and cooks (steaming, poaching, broiling, braising, etc.) food according to the recipes using basic ingredients, from scratch and some convenience items for patient meal service, cafeteria, and special catered functions, in a safe and sanitary manner
• Cost control, requisitioning and ensuring proper storage of food items, observance of all sanitation and safety procedures and adherence to all policies

• Verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management
• Skill in various cooking techniques with the ability to follow recipes and specifications for regular and therapeutic diets
• Previous experience as a cook, or related experience in main kitchen and/or cafeteria
• Must demonstrate customer service skills appropriate to the job
• Must be able to work alternate schedules. days and nights, weekends and holidays
• Knowledge of common cooking terminology, mathematics and standard weights and measures to prepare and adjust recipes
• Ability to maintain a work pace appropriate to the workload
• Ability to establish and maintain effective working relationships across the Health System

• Passing results from practical and written culinary exam
• Intermediate to advanced knowledge of food and production
• Five years of experience in food preparations and maintenance of large kitchen, or equivalent combination of education and experience
• Decision-making, reasoning, ability to develop original ideas to solve problems, operations analysis, and quality control analysis
• Basic computer application skills

Medical insurance, sick and vacation time, retirement savings plans, and access to a number of discounts and perks