First Cook- York Hospital

This position will work Various 8.5-hour shifts scheduled between 3:30am start time and ending no later than 7:00pm with rotating weekends and holidays. Full-time, Day shift, various start times between 3:30 AM, 4:30am 6:00am, 9:00 AM, 9:30am and 10:30 AM. These may change due to staffing General Summary Performs a variety of tasks to assist in the preparation, seasoning, and cooking of food for hospital patients, employees and visitors. Follows standard practices, procedures and sanitation. Follows standardized recipes. Duties and Responsibilities Essential Functions: Prepares, seasons and cooks food including meats, fish, poultry, and vegetables. Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner. Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared. Plans and coordinates cooking schedules so that foods will be ready at required times. Measures and mixes ingredients according to recipes. Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation. Ensures that required HACCP guidelines are maintained throughout the food preparation process. Prepares, sets up, and tears down steam table and serving line. Common Expectations: Maintains established policies and procedures, objectives, quality assessment and safety standards. Participates in educational programs and inservice meetings. Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation. Assists with care and maintenance of department equipment and supplies. Maintains appropriate records, reports, and files as required. Required for All Jobs: Performs other related duties as identified. WellSpan Health has adopted and implemented a compliance program to support WellSpan's values and standards for professionalism, integrity, and ethics. Expected to support and meet the values and standards of the organization and the performance expectations of the job, the department, and the compliance program. WellSpan Health has adopted and implemented a privacy program to safeguard the patient information and the business and operational information of the organization. Expected to support and meet the values and standards of the organization to safeguard patient and business/operational information. The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Physical Demands: Standing - Frequently Walking - Frequently Sitting - Rarely Carrying/Lifting - Occasionally (50lbs) Pushing/Pulling - Occasionally (50lbs) Kneeling/Crouching - Frequently Reaching - Frequently Talking - Frequently Hearing - Frequently Repetitive Motions - Frequently Eye/Hand/Foot Coordination - Frequently Working Environment: Occupational Hazards - Frequently Qualifications Preferred candidates will have no less than1 year of experience cooking some food service experience preferred, the ability to understand and follow recipes. Cooks are expected to follow appropriate food handling techniques in accordance with ServSafe food & safety procedures in all aspects of job and must have a working knowledge of the following The use, care, and operation of ovens, steam kettles, and other equipment used in the kitchen The cooking characteristics and temperatures of various cuts of proteins Food preparation techniques Serve Safe knowledge. We provide classes Must be able to lift 50 pounds floor to waist utilizing proper body mechanics. Minimum Education: None Required High School Diploma or GED Preferred Work Experience: Less than 1 year Relevant experience. Required Courses and Training: Training in institutional food preparation. Upon Hire Preferred Knowledge, Skills, and Abilities: Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job. Knowledge of cooking methods/procedures, including types of preparation and related routines.