What are the responsibilities and job description for the Cook 2, Perdue Medical Center, Cutler Bay, Part-Time w/benefits position at Jackson Health System?
Miami, FL Part-Time with Benefits PMC Food Service
Summary
Cook 2 is responsible for performance of skilled cooking and/or baking tasks. Incumbent works from production sheets and/or instructions from a Nutrition Assistant Manager, Manager, and/or Supervisor. Emphasis of the work is on performance of a variety of cooking tasks including skilled work such as roasting meats, preparing gravies, sauces, special diet items, baking, re-thermalizing and prioritizing work load.
Responsibilities
Cook hot food items for resident and staff for breakfast, lunch and dinner such as cereals, soups, meats, starches, vegetables, desserts and meat salads. Follow recipes, production sheets and check menu for accuracy. Operates various cooking equipment's, weighs meats and use proper portion control for special diets. Sets-up serving line and serve hot food items using proper utensils. Records time and temperature of food when taken out of steamer. Records chloride percentage of pot sink rinse water. Discusses menus, menu changes, production sheet, recipes, and usage of leftovers with Food Service Manager/ Nutrition Manager. Washes pots, pans and equipment after each use following sanitation and safety rules and regulations. Prepares garnishes for each meal. Assists in training new Cooks and other staff as requested. Maintains work area clean and orderly Greets customers in a courteous and sincere manner 100% of the time Plates and serves patrons. Prepare grill items or batch quantities to cover all food service schedules. Labels and date all food items before putting into refrigerators. Is responsible for supervision of Dietary Department in absence of supervisor or when assigned. Reports issues or concerns to supervisor prior to shift ending. Follow established food preparation, serving, storing and sanitation methods as set forth by JMPMC/Nutrition Services policies, procedures and manufacturer guidelines through in-services in order to prevent food borne illness. Accountable for fulfilling responsibilities in accordance with the JHS/PHT/JMPMC Comprehensive Emergency Management Plan and for responding, as assigned, to any and all emergencies or disasters, either internal or external. Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect and Expertise). Performs all other related job duties as assigned.
Experience
Generally requires 0 to 3 years of related experience.
Education
High School diploma is strongly preferred.
Skill
Ability to analyze, organize and prioritize work accurately while meeting multiple deadlines. Ability to communicate effectively in both oral and written form. Ability to handle difficult and stressful situations with critical thinking and professional composure. Ability to understand and follow instructions. Knowledge and skill in use of job appropriate technology and software applications.
Credentials
Non-licensed worker.
Unit Specific Credential
Working Conditions
Physical Requirements - Job functions requires extended walking or standing. Must be able to climb stairs/ladder, stoop, bend, crawl and perform repetitive motions as needed. Must be able to carry objects weighing 21 to 50 pounds. Must be able to lift , push or pull objects weighing 51 to 100 pounds with the use of appropriate devices. Function requires visual acuity to perform job related activities such as: operating machines or motor vehicles and performing mechanical or skilled trades tasks of a repetitive and non-repetitive nature. Certain jobs in this group may have specific physical abilities requirement. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).
Environmental Conditions - Fast paced environment with occasional high pressure or emergent situations. Jobs in this group frequently work outdoors, are subject to potential hazards and may have exposure to extreme weather and high temperatures, noisy or dusty areas and confined spaces. Reasonable accommodations can be made to enable people with disabilities to perform the described essential functions. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).
Summary
Cook 2 is responsible for performance of skilled cooking and/or baking tasks. Incumbent works from production sheets and/or instructions from a Nutrition Assistant Manager, Manager, and/or Supervisor. Emphasis of the work is on performance of a variety of cooking tasks including skilled work such as roasting meats, preparing gravies, sauces, special diet items, baking, re-thermalizing and prioritizing work load.
Responsibilities
Cook hot food items for resident and staff for breakfast, lunch and dinner such as cereals, soups, meats, starches, vegetables, desserts and meat salads. Follow recipes, production sheets and check menu for accuracy. Operates various cooking equipment's, weighs meats and use proper portion control for special diets. Sets-up serving line and serve hot food items using proper utensils. Records time and temperature of food when taken out of steamer. Records chloride percentage of pot sink rinse water. Discusses menus, menu changes, production sheet, recipes, and usage of leftovers with Food Service Manager/ Nutrition Manager. Washes pots, pans and equipment after each use following sanitation and safety rules and regulations. Prepares garnishes for each meal. Assists in training new Cooks and other staff as requested. Maintains work area clean and orderly Greets customers in a courteous and sincere manner 100% of the time Plates and serves patrons. Prepare grill items or batch quantities to cover all food service schedules. Labels and date all food items before putting into refrigerators. Is responsible for supervision of Dietary Department in absence of supervisor or when assigned. Reports issues or concerns to supervisor prior to shift ending. Follow established food preparation, serving, storing and sanitation methods as set forth by JMPMC/Nutrition Services policies, procedures and manufacturer guidelines through in-services in order to prevent food borne illness. Accountable for fulfilling responsibilities in accordance with the JHS/PHT/JMPMC Comprehensive Emergency Management Plan and for responding, as assigned, to any and all emergencies or disasters, either internal or external. Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect and Expertise). Performs all other related job duties as assigned.
Experience
Generally requires 0 to 3 years of related experience.
Education
High School diploma is strongly preferred.
Skill
Ability to analyze, organize and prioritize work accurately while meeting multiple deadlines. Ability to communicate effectively in both oral and written form. Ability to handle difficult and stressful situations with critical thinking and professional composure. Ability to understand and follow instructions. Knowledge and skill in use of job appropriate technology and software applications.
Credentials
Non-licensed worker.
Unit Specific Credential
Working Conditions
Physical Requirements - Job functions requires extended walking or standing. Must be able to climb stairs/ladder, stoop, bend, crawl and perform repetitive motions as needed. Must be able to carry objects weighing 21 to 50 pounds. Must be able to lift , push or pull objects weighing 51 to 100 pounds with the use of appropriate devices. Function requires visual acuity to perform job related activities such as: operating machines or motor vehicles and performing mechanical or skilled trades tasks of a repetitive and non-repetitive nature. Certain jobs in this group may have specific physical abilities requirement. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).
Environmental Conditions - Fast paced environment with occasional high pressure or emergent situations. Jobs in this group frequently work outdoors, are subject to potential hazards and may have exposure to extreme weather and high temperatures, noisy or dusty areas and confined spaces. Reasonable accommodations can be made to enable people with disabilities to perform the described essential functions. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).