Cook 1, Jackson Memorial Hospital, Main Kitchen, Per Diem, Days
Address: 1611 NW 12 Ave, Miami, FL 33136
Why Jackson Memorial Hospital:
Jackson Memorial Hospital is the flagship hospital for Jackson Health System and it has
been a beacon of medical excellence and community care for more than a century.
Throughout its rich and storied history, Jackson Memorial – located in the heart of the
City of Miami – has been ground zero for some of the world’s greatest medical
breakthroughs and important moments in South Florida. We’ve grown into one of the
nation’s largest public hospitals, and one of the few that is also a world-class academic
medical center with a proud mission and proven success. Jackson Memorial is an accredited, tertiary teaching hospital with 1,500 licensed beds, where nearly every
medical specialty is provided by some of the world’s most skilled and highly regarded
multidisciplinary team of healthcare professionals.
- Cook 1 is responsible for performing various limited cooking assignments in a hospital.
- The Cook 1 works from menus, recipes, productions sheets, meal tickets and/or instructions from the Executive Chef, Sous Chef, departmental supervisors and/or managers.
- Prepares food for patients, retail and special functions.
- Some employees in this class perform apprentice assignments, learning the duties of a fully skilled Cook.
- An additional responsibility includes supervision of a small group of food service workers performing related tasks of food preparation or serving, as assigned.
- Prepares grill items or batch quantities to cover all food service lines and schedules.
- Handles food in accordance with sanitary standards.
- Prepares food for patient as specified in patients meal ticket.
- Attractively presents all items with appropriate garnish and correct portion sizes.
- Interviews patients and or family/relative or other responsible party at workstation or at bedside to obtain all necessary account information.
- Bedside registration performed utilizing carts/computers on wheels.
- Obtain patient demographic information with insurance and financial information, as warranted.
- Participates in daily temperature and taste panels to assure quality.
- Follows standardized recipes, production sheets and portion control standards to prevent food waste and assure high quality products.
- Greets customers in a courteous and sincere manner 100% of the time.
- Plates and serves cafeteria patrons. Operates various standard cooking equipment.
- Reports all equipment problems promptly to the Executive Chef, manager and/or supervisor.
- Receives instructions on various rethermalization and cooking methods from the Executive Chef, managers and/or supervisors.
- Participates in the cleaning of kitchen equipment, refrigerator, storerooms, and dining areas to meet sanitation standards Utilizes overproduction properly.
- Serves and portions food as assigned. Maintains work area in a clean, neat and orderly manner. Properly stores all food items after use.
- Remembers to cover, label and date all foods before refrigeration.
- All items will be used in a cost-conscious manner. No food items will be handled in a manner to expose food to the danger zone or sanitation standards.
- Use the Hazard Analysis Critical Control Point (HACCP) method for food handling.
- Responds and cooperates with changes in workload.
- Knowledgeable of, observes and complies with hospital safety policies, emergency procedures and standard precautions.
- Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect and Expertise). Performs all other related job duties as assigned.
High School diploma is strongly preferred.
Generally requires 0 to 3 years of related experience.
Non-licensed worker.
Ability to analyze, organize and prioritize work accurately while meeting multiple deadlines. Ability to communicate effectively in both oral and written form. Ability to handle difficult and stressful situations with critical thinking and professional composure. Ability to understand and follow instructions. Knowledge and skill in use of job appropriate technology and software applications.
Job functions requires extended walking or standing. Must be able to climb stairs/ladder, stoop, bend, crawl and perform repetitive motions as needed. Must be able to carry objects weighing 21 to 50 pounds. Must be able to lift , push or pull objects weighing 51 to 100 pounds with the use of appropriate devices. Function requires visual acuity to perform job related activities such as: operating machines or motor vehicles and performing mechanical or skilled trades tasks of a repetitive and non-repetitive nature. Certain jobs in this group may have specific physical abilities requirement. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).
Fast paced environment with occasional high pressure or emergent situations. Jobs in this group frequently work outdoors, are subject to potential hazards and may have exposure to extreme weather and high temperatures, noisy or dusty areas and confined spaces. Reasonable accommodations can be made to enable people with disabilities to perform the described essential functions. Additional information and provision requests for reasonable accommodation will be provided by the home unit/department in collaboration with the Reasonable Accommodations Committee (RAC).