The cook prepares entrees, vegetables, and pureed foods for the patient food service as well as entrees and vegetables for the employees' and visitors' retail cafeteria. The cook also assists in cleaning operations within the food service area on a timely basis.

Responsibilities include:

• Preparation and cooking, including thawing meats and following safety guide principles.
• Maintaining clean and properly sanitized food contact surfaces.
• Using thermometers to determine proper food temperatures.
• Storing food in the proper manner to avoid contamination.
• Washing hands and using good personal hygiene practices.
• Following proper food handling procedures.
• Preparing odd orders of food according to tally sheets from food techs.
• Preparing specially prepared food according to the patient's individual health needs.
• Maintaining food quality and production by following standardized recipes and menus.
• Preparing and serving all items with "eye" appeal.
• Cooks and/or reheats food to standards and follows safety guidelines for properly cooled food.
• Assisting in various ways to make the preparation of meals as time convenient as possible.
• Maintaining a positive working relationship with other kitchen staff.
• Fulfilling Carle Health and department required education.
• Serving nutritious meals that enhance the patient's healing process.

• ANSI Accredited Food Handler Certification within 30 days.
• Opportunities for travel to other Carle Health facilities.
• Positive working relationship with staff.

• Experience in food preparation and cooking.
• Knowledge of food safety and sanitation principles.
• Ability to follow standardized recipes and menus.
• Strong personal hygiene practices.
• Effective communication and teamwork skills.