COOK - Urgent Role

We are searching for an energetic COOK to join our productive team at St. Luke's Hospital in Chesterfield, MO.
Growing your career as a Full Time COOK is an awesome opportunity to develop productive skills.
If you are strong in adaptability, project management and have the right experience for the job, then apply for the position of COOK at St. Luke's Hospital today!

Our family celebrates and supports you and encourages you to grow. Our family is there for you on the good days, the challenging days and everything in between. Join the St. Luke’s family, and see how you can be part of making life better for our patients, their families and each other. **$1,000 SIGN ON BONUS**
Full Time Evening Shift
Minimum starting pay for this position is $15.00/hour and may increase based on experience.

Responsible for food preparation utilizing multi ingredient/multi-step recipes requiring advanced cooking techniques to produce food in proper quantity meeting quality standards. Assesses recipe for accuracy, identifies discrepancies that impact recipe results and recommendations changes. Manages resources to reduce waste. Maintains food safety by properly handling food throughout all phases of preparation and storage. Performs duties and responsibilities in a manner consistent with our mission and values.

 

 

Principle Accountabilities: % of Time Spent

 

1. Prepares the specific food items on the menu according to standardized recipes. 55%

 

a. Prepares assigned foods as per the Production & Catering sheets assignments.
b. Assesses ingredients to ensure quality and freshness. Reports any deviations of product standards.
c. Handles & prepares foods within HACCP guidelines.
d. Prepares foods according to recipe accurately following ingredient listing amounts & production method. Meets production time line & product quality standards for bulk and/or batch cooking method required for designated foods.
e. Identifies and reports recipe concerns and/or problems when product does not meet quality standards. Make suggestions for change.
f. Accurately scales recipe ingredients to produce number of portions required.
g. Portions product to proper pans for designated location and places in proper storage location to meet serving / pick up time.
h. Records amounts of product produced & amounts returned after service.
i. Utilizes a wide variety of cooking equipment and utensils in safe and effective manner.

 

2. Maintains food safety, personal safety & sanitary work area. 20% 
a. Ensure food is maintained under proper conditions during all stages of production & storage. Follows the HACCP guidelines when handling food items to avoid the temperature danger zone of 41°F-135°F.
b. Adheres to sanitation standards of personal hygiene.
c. Adheres to sanitation standards for equipment sanitation.
d. Cleans & sanitizes work area.
e. Maintains work area to department standards.
f. Assists where and when needed to meet overall department standards for sanitation.

 

3. Reports all unsafe conditions or equipment to Production Supervisor. 5%
a. Identifies spills, faulty equipment & reports immediately
b. Identifies improper use of equipment & reports immediately

c. Utilizes equipment properly to attain safe food product & maintain personal safety.
d. Reports all injuries to a supervisor immediately.

 

4. Requisitions supplies from storeroom. 5%
a. Reviews production sheets and menus, list needed items.
b. Completes storeroom request form, in a timely manner.
c. Verifies accuracy of item obtained from storeroom

 

5. Reduces Waste 5%

a. Identifies creative ideas to incorporate leftovers into menus per supervisor’s approval.

b. Records unusable food items in the WASTE LOG and obtains permission from the production supervisor or lead to dispose of product.
c. Stores all leftovers properly covered, labeled, dated & properly put away within the allowable time frame.

 

6. Personal Effectiveness 5%

a. Completes all required training for the Department.
b. Participates in working towards attaining department goals & targets
c. Works well with change makes suggestions for improvement. Gives feedback & input.

d. Communicates information clearly & in timely manner.
e. Address problems with appropriate person.
f. Utilizes time & supplies effectively.

 

8. Performs other work duties as assigned. 5%

 

Total 100%

 

High school graduate or GED preferred

Must be able to read, write and do some math.

Experience in volume cooking required 3 yrs.

Needs general knowledge of special diets and HACCP guidelines.

 

The assessment, care and treatment provided by Food and Nutrition Services will be consistent with the specific age related needs of the patient. Food and Nutrition Services is competent to provide nutritional care for patient age groups including neonates/infants, children, adolescents, adults and geriatric adults.

 

Benefits of working as a COOK in Chesterfield, MO:

● Learning opportunities
● Advancement opportunities
● Attractive package