Blood-Borne Pathogens, Environmental Work, Genetics, Healthcare, Infectious Diseases, LaTeX Typesetting, Legal, Lift/Move 25 Pounds, Lift/Move 50 Pounds, Material Moving, Medical Waste, Patient Care, Physical Demands, Typing, Willing to Travel
Overview
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At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide: + Comprehensive health benefits that start day 1 + Student Loan Repayment Assistance & Reimbursement Programs + Family-focused benefits + Wellness incentives + Ongoing mentorship, development, leadership programs...and more
Description
TheCookisresponsibleforpreparingandcookingmenuitemsforpatientsongeneralandmodifieddietsaswellasforcafeteria,retail,satellitefoodserviceareas,andspecialevents.Thisroleensuresthatallfoodispreparedinaccordancewithestablishedrecipes,qualitystandards,andfoodsafetyregulations. TheCookinspectsfoodforqualityandtemperature,maintainsacleanandorganizedworkenvironment,andfollowsallsafety,infectioncontrol,andregulatoryrequirements.ThispositionsupportstheFoodandNutritionServicesteambyensuringefficientfoodproduction,accuraterecordkeeping,andadherencetoorganizationalpoliciesandprocedures.
RESPONSIBILITIES
Food
Preparation
and
Cooking
+ Prepareandcookmenuitemsforpatients,cafeteriacustomers,andotherfoodserviceareas. + Followstandardizedrecipes,measuringandmixingingredientstopreparehotandcoldmenuitemsinspecifiedquantities. + Inspectandtastepreparedfoodstoensureproperflavor,palatability,andtemperature. + Presentanddisplayfoodusingappropriategarnishesandattractivepresentationtechniques. + Setupandtransportfooditemsforpatienttrayassemblylines,cafeteriaservice,retailareas,satellitelocations,orspecialevents. + Serveorcarvefoodwhenrequired.
Food
Safety
and
Quality
Control
+ Followallfoodsafety,sanitation,andinfectioncontrolpoliciesandprocedures. + Useappropriateprotectiveequipmentandsafetypracticestopreventfoodborneillnesstransmission. + Inspectfoodproductsandreportsafetyhazardsorconcernspromptly. + Ensurecompliancewithcounty,state,andfederalregulatoryrequirements. + UsetheFIFO (First-In,First-Out)methodforproperfoodstorageandrotation.
Equipment
and
Work
Area
Maintenance
+ Operateinstitutionalkitchenequipmentincluding: + Convectionovens + Broilers + Deepfatfryers + Pressurefryers + Steam-jacketedkettles. + Cleanandsanitizekitchenequipmentandworkareasaccordingtoestablishedprocedures. + Performroutinepreventivemaintenanceonequipmentasrecommendedbythemanufacturer. + Cleanspillsandfooddebrispromptlyanddisposeofemptycontainersappropriately. + Removeandpre-scrapepotsandpansandtransportthemtothecleaningareaasneeded.
Inventory
and
Food
Storage
+ Returnunusedingredientsandsuppliestodesignatedstorageareas. + Reviewleftoverfoodanddetermineappropriatestorage,reuse,ordisposal. + Labelanddatefooditemsinaccordancewithstorageguidelines. + Requisitionfoodandsuppliesfromthestoreroomaccordingtoestablishedpolicies. + Verifythatissuedsuppliesmeetrecipespecificationsandqualitystandards. + Reportunusualmovementordiscrepanciesinfoodandsupplyinventory.
Documentation
and
Recordkeeping
+ Maintainrecordsoffoodquantitiesproducedandusedinaccordancewithestablishedprocedures. + Recordoperationalstatisticsincluding: + Foodtemperatures + Refrigeratorandfreezertemperatures + Mealcounts + Inventoryusage. + Usecomputersystemstoaccessrecipesandmenusandrecordoperationaldata.
Team
Communication
and
Professional
Development
+ Communicateconcerns,issues,oroperationalchallengespromptlywithsupervisorsandteammembers. + Workwithmanagementtodevelopaprofessionaldevelopmentplan. + Participateineducationalin-servicesandtrainingsessions. + Stayinformedofcurrenttrendsandpracticesinfoodserviceoperations. + newideasandsuggestionswiththeCheforManagertoimproveoperations.
MINIMUM QUALIFICATIONS
Education
HighSchoolDiplomaorequivalentpreferred.
Experience
+ Two (2)yearsofinstitutionalfoodpreparationorcookingexperience,or + Completionofatwo-yearculinarydegreeorcertificationprogram.
Additional
Requirements
+ Abilitytoread,write,andfollowinstructions. + Abilitytoliftupto50pounds. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
Additional Details
Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law. Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at careers@emoryhealthcare.org . Please note that one week's advance notice is preferred.
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Division
_Emory Univ Hosp-Midtown_
Campus Location
_Atlanta, GA, 30308_
Campus Location
_US-GA-Atlanta_
Department
_WEM Food Nutrition_
Job Type
_Regular Full-Time_
Job Number
_164151_
Job Category
_Food Services_
Schedule
_7a-7:30p_
Standard Hours
_40 Hours_
Hourly Minimum
_USD $18.00/Hr._
Hourly Midpoint
_USD $21.93/Hr._ Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.E
Emory Healthcare/Emory University