Join a dedicated healthcare food service team in the heart of the Midwest region, where your culinary skills support patient care and staff nourishment. As an Assistant Cook, you will play a vital role in preparing and serving nutritious meals following standardized recipes and strict safety guidelines.

General Summary

Responsible for reviewing menus and production sheets to determine food quantities, preparing hot and cold foods, and ensuring timely service while adhering to HACCP and safety standards.

Essential Duties and Responsibilities

• Communicate equipment issues, food shortages, or preparation errors promptly to supervisors for quick resolution.
• Organize and produce food to meet serving deadlines, maintaining quality and safety.
• Serve and portion food on tray lines and keep cafeteria areas well stocked during meal times.
• Maintain cleanliness and sanitation of food production areas, tray lines, and equipment.

Education

High school diploma or equivalent preferred. Equivalent combinations of education and experience will be considered.

Experience

Minimum of two years in quantity food preparation required.

Certification/License

Not applicable.

Mental and Physical Requirements

Ability to follow written and verbal instructions, perform basic math, and read and write effectively. Must be able to stand and walk for extended periods and lift up to 50 pounds during shifts.

Working Conditions

Exposure to heat, noise, steam, and high temperatures from kitchen equipment such as grills and fryers. Potential contact with water, chemicals, glass breakage, wet floors, and sharp knives.