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Job Title:Sr CookDepartment:Food & NutritionShift:4th (Rotating)Full/Part:Active Regular FT (72 to 80 hours per pay period)Specialty:Food ServiceJob Number:2022-0446Job Description:Rush University Medical CenterCook IIGENERAL SUMMARY :Performs culinary duties as assigned, responsible primarily for hot food/entree production, ensures food services sanitation and quality control standards are met. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.PRINCIPAL DUTIES AND RESPONSIBILITIES :Prepares other menu entrees/other items per production schedule utilizing sophisticated equipment for hot preparation.
2.Prepares the correct product, in the correct amount, as indicated by forecast information, using computer adjusted recipe follows procedure in accordance with established standards and methods; verifies recipe accuracy and assists management in maintaining accurate recipes.3.Participates in recipe standardization process.4.Checks refrigerators, freezers and dry storage areas daily for utilization of leftovers and proper rotation of products.5.Serves and stores food at correct temperatures, maintains temperatures of items served and stored.6.Adheres to time schedules for production and service.7.Assists with inventory control as assigned by Manager.8.Wraps, labels, dates and stores products correctly.9.Maintains cleanliness and sanitation of work area and equipment; performs cleaning duties as assigned.10.Complies with all regulatory agency standards and all departmental policies and procedures.11.Trains new personnel as assigned.12.Orients dietetic interns to work area as assigned.13.Performs related duties as assigned.KNOWLEDGE, SKILLS & ABILITIES:KNOWLEDGE:High School DiplomaCertificate of Completion in Culinary Arts and/or Associates Degree in Culinary Arts preferredIllinois Department of Public Health and City of Chicago Sanitation Certification required withinsix months of hire and maintain thereafter.Minimum three years cooking experience.SKILLS:Ability to read, write and speak EnglishBasic math skills to calculate recipe ingredient and quantity adjustments, calculate weight and measuresCritical thinking skillsOrganizational skillsKnowledgeable and can operate, with minimal instruction, hot preparation equipment such as convection/combi ovens, steamers, broiler's, grills, etc.Can demonstrate skills in the use of culinary hand tools (knives, etc.) and small processing equipment (vegetable choppers & processors)ABILITIES:Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 50 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils, able to communicate using a variety of audio-technology, able to see, 100% of time standing or walking.Ability to transport hot/cold items for service and production using recognized safety equipment in a safe manner that does not endanger self or others.The above is intended to describe the general content of and requirements for the performance of this job. It shall not to be construed as an exhaustive statement of duties, responsibilities or requirements .
