Overview:
Cook I
2nd Shift; 10:00am-7:30pm
Moline, IL
The Cook is primarily responsible for preparation of entrees, vegetables, soups, cereals, sauces, fried items and other food serviced from the production area. Other responsibilities include proper handling and storage of all food and sanitation of work the work area. It is the goal to produce attractive, palatable, nutritious, and safe food to all our customers.
Responsibilities:
* Produces all hot production food items delegated to him/her during a given shift and supports the production team related to ordering, producing, portioning, and assembling, to ensure timely departure of all hot food to all customers.
* Appropriately handles and stores all food items in a safe, cost effective manner to ensure all state, local, and safety/sanitation measures are met. Any deviations are reported to the F&N Supervisor or Manager, or Senior Cook/Lead Cook
* Records all food and equipment temperatures according to task list.
* Ensures that equipment in the area is operational, properly maintained, used properly and safely, and is kept clean.
* Accepts responsibility for maintaining and adhering to all recipes/ procedures prescribed in order to produce palatable, attractive and safe food to all customers. Any deviations or adjustments are noted and discussed with the Supervisor on Duty, Manager, or Senior Cook/Lead Cook.
* Balance team and individual responsibilities; be open and objective to other's views; give and welcome feedback; contribute to positive team goals; and put the success of the team above own interests.
* Practice reflects knowledge of HIPAA, JCAHO, OSHA and other federal/state regulatory agencies guiding healthcare.
* Demonstrates the ability to meet the department work schedule.
* Demonstrates the knowledge that patient and workplace safety is a priority by preventing errors, accidents and infections and reporting potential or actual concerns immediately.
Qualifications:
Education: None
Experience: Two years cooking or food service experience and the ability to perform at the cook's level within six months in this position.
License(s)/Certification(s): Serve Safe Certification is required within 6 months after hire.
*Specific offers are determined by various factors, such as experience, skills, internal equity, and other business needs. The salary range listed does not include other forms of compensation which may include bonuses/incentive, differential pay, or other forms of compensation or benefits that may be applicable to this role.
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