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Emory Healthcare/Emory University • Atlanta, GA 30309 • Posted 2 days ago
Cook
Emory Healthcare/Emory University • Atlanta, GA 30309 • Posted 2 days ago
In-person • Full-time • $18.00-$21.93/hr • Entry Level
**Overview**
**Be inspired. Be valued. Belong.**
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.
**Connect With Us!**
Connect with us for general consideration!
**Division** _Emory Univ Hosp-Midtown_
**Campus Location** _Atlanta, GA, 30308_
**Campus Location** _US-GA-Atlanta_
**Department** _EHM Food & Nutrition_
**Job Type** _Regular Full-Time_
**Job Number** _163033_
**Job Category** _Food Services_
**Schedule** _Other_
**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.
**Be inspired. Be valued. Belong.**
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.
**Connect With Us!**
Connect with us for general consideration!
**Division** _Emory Univ Hosp-Midtown_
**Campus Location** _Atlanta, GA, 30308_
**Campus Location** _US-GA-Atlanta_
**Department** _EHM Food & Nutrition_
**Job Type** _Regular Full-Time_
**Job Number** _163033_
**Job Category** _Food Services_
**Schedule** _Other_
**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.