Cook - A La Carte

About the Job

Location: New Hanover Regional Medical Center

Department: NHRMC Cafeteria

Full Time Equivalent: full-time

Work Type: 64 to 80 Hours Pay Period

Work Schedule: 8HR ROTATE - Rotating shifts

Exempt from Overtime: Exempt: No

What You'll Do

Summary:

Works under the supervision of the Food Service Coordinators, Food and Nutrition Management. Responsible for the production of assigned menu items for patients, cafeteria, and catered meals.

Responsibilities:

1. Demonstrates a daily commitment to meeting or exceeding the established Standards of Performance. 2. Prepares assigned menu items for patient meals according to room service production and guidelines. 3. Daily preparation for room service meal periods to encompass all menu items available to patients through room service and house diets. 4. Cleans and prepares fresh meats and vegetables by washing, peeling, slicing, etc., using equipment such as peelers, slicers, knives, etc. 5. Combines ingredients and cooks into finished food items such as hot/cold foods using equipment such as ovens, fryers, refrigerators, etc. 6. Works in conjunction with expeditor on the a la carte line for patients, ensuring timely and accurate preparation of patient meal room service orders. 7. Inventories and portions menu items according to recipes and requisition sheets. 8. Cleans machinery and work area according to established cleaning schedules. 9. Stores food items and cleaning chemicals according to department procedures. 10. Demonstrates positive interpersonal relations in dealing with all members of the team. 11. Maintains and promotes customer satisfaction. 12. Maintains and adjusts personal schedule to enhance team performance. 13. Demonstrates standards of performance (ownership, teamwork, communication, compassion) that support patient satisfaction and principles of service excellence. 14. Performs other duties as assigned.

Position Requirements

Credentials:

Education:

Other information:

1. Education: High school diploma or equivalent preferred. Vocational training in food production required. 2. Licensure / Certifications: None. 3. Experience: Two years in restaurant or institutional food service.

Other Information

Consider a career at NHRMC and become part of this award winning team!