Cook-Food Services Patient; 80 Hrs; Day Evening

The MetroHealth System   Cleveland, OH   Full-time
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The MetroHealth System, Cuyahoga County’s public health system, and its staff of nearly 8,000 provides care at MetroHealth’s four hospitals, four emergency departments and more than 20 health centers and 40 additional sites throughout Cuyahoga County. The health system is home to Cuyahoga County’s most experienced Level I Adult Trauma Center, verified since 1992, and Ohio’s only adult and pediatric trauma and burn center.  As an academic medical center, MetroHealth is committed to teaching and research. Each active staff physician holds a faculty appointment at Case Western Reserve University School of Medicine. Our main campus hospital houses a Cleveland Metropolitan School District high school of science and health. The MetroHealth System is committed to creating a healthier community.

 

 

Summary: 

Efficiently and accurately performs cooking and food preparation assignments that result in consistent, high-quality products. Complies with all safety, sanitation, and quality control guidelines for the State of Ohio and/or The MetroHealth System. Participates in quality control procedures. Upholds the mission, vision, values, and customer service standards of The MetroHealth System.

 

 

Responsibilities:

1. Efficiently and accurately performs cooking and food preparation assignments that result in consistent, high-quality products, including:

a. Reading menus, recipes, and work schedules to be used for production; checking with the appropriate supervisor for menu changes and special instructions.

b. Assembling the food, supplies, and equipment needed to complete preparation/production; restocking food, supplies, and equipment for assigned area(s) as needed.

c. Preparing all foods as directed, and/or in accordance with standardized recipes.

d. Utilizing a range of cooking methods, including but not limited to baking, braising, roasting, steaming, and frying.

e. Adapting and working to the appropriate production methods and style of service for assigned area(s), including but not limited to cook chill, room service, retail, catering, patient retherm, and display cooking.

f. Preparing quantities according to production sheets to minimize waste; using portion control techniques.

g. Ensuring the timeliness of production in accordance with the needs for assigned area(s); making necessary adjustments to keep production timely with changing customer volumes.


2. Complies with all safety, sanitation, and quality control guidelines for the State of Ohio and/or The MetroHealth System, including:

a. Utilizing proper hand washing techniques and frequency; ensuring appropriate personal hygiene, including using uniforms, hair nets, aprons, and disposable gloves when indicated.

b. Handling, preparing, and storing food at the proper hot and cold temperatures; consistently and accurately using food thermometers.

c. Ensuring all food items are sorted, labeled, and dated according to The MetroHealth System’s guidelines; ensuring that all food items are rotated using the First-In, First-Out (FIFO) method.

d. Properly operating cooking and food preparation equipment in a safe and high-quality manner.

e. Maintaining clean, neat, and orderly food preparation areas; using by a “clean as you go” method during food preparations.

f. Cleaning the entire work area, including utensils/wares, carts, tables, and equipment.

g. Using the appropriate cleaning chemicals and protective equipment for necessary/assigned tasks.

h. Returning used equipment and utensils to the dish room/designated recovery area; disposing of trash in proper areas.


3. Participates in quality control procedures, including:

a. Regularly taste testing all prepared food for consistency, palatability, and temperature; tests recipes as assigned.

b. Recording information on food temperatures, taste panels, and waste into the appropriate logs.

c. Promptly reporting any food preparation issues, including but not limited to shortages and outdated foods; reporting on leftovers to promote utilization; reporting equipment that needs repair.


4. Supports efficient operations throughout the Food Services Department, including:

a. Portioning food for food carts according to the department’s outlines standard serving sizes.

b. Helping load food carts, and backing up tray lines as needed.

c. Serving hot or cold food on the tray assembly line.

d. Delivering and/or retrieving food trays from patient rooms on an as needed basis for pre-identified locations (i.e. Cleveland Heights and Parma).


5. Keeps current with trends, developments, and practices in the field as they relate to this work assignment.


6. Incorporates principles of teamwork in the resolution, completion, and follow-up of responsibilities.


7. Performs other functionally related duties as assigned.

 

 

Qualifications:

Other information:
Required:
HS Diploma or passage of a high school equivalency exam.
Possess a Level Two Person in Charge Food Protection Certification from an Ohio Department of Health approved issuing body (i.e. ServSafe, etc.), OR obtains within 90 days of hire.
1 year of experience in high-volume food service and/or high-quantity food production cooking.
Understanding of basic food preparation and cooking methods.
Ability to comprehend the English language when reading recipes, maintaining logs, and communicating in the kitchen.
Ability to clearly and accurately verbalize menu options to the customer.
Ability to perform simple mathematic calculations, especially as they pertain to cooking measurements.

Preferred:
Completion of an accepted culinary certification, OR proof of completing culinary coursework.
Possess a basic understanding of therapeutic diet plans.

Physical Requirements:
May sit, stand, stoop, bend, and ambulate intermittently during the day.
May need to sit or stand for extended periods.
See in the normal visual range with or without correction.
Hear in the normal audio range with or without correction.
Ability to climb intermittently during the day.
Ability to push/pull/lift 100-300 pounds.
Requires some exposure to chemicals and cleaning products.
Requires exposure to warm/cold temperatures, flames, and steam.


This job is no longer available.

The MetroHealth System

Cleveland, OH