Cook - South Bend, IN

This job opportunity is with a respected hospital that prioritizes delivering outstanding care while inspiring health and connecting with heart. The hospital is dedicated to fostering trust, respect, integrity, and compassion in everything it does, making it an excellent place for professionals committed to those values. This establishment offers a supportive and collaborative work environment, where employees are encouraged to personally connect with patients and colleagues, keep everyone informed, and be an integral part of a cohesive team. The position available is that of a Cook, working under the general supervision of the Chef Manager. The role involves preparing and cooking food for hospital patients, staff members, and hospital catered events and meetings. This is a critical position to the hospital's operations, ensuring that delicious, nutritious, and properly prepared meals are delivered on time. The cook will follow production schedules and menus for specific areas such as entrees, breakfast, vegetables, soups, cafeteria items, and grill items. Using standardized recipes, this role emphasizes proper portioning, sanitation, and food handling techniques to maintain the highest quality in every dish served. Food waste is carefully managed through advanced planning and proper preparation of purchased food items to optimize resources. The cook is responsible for timely delivery of meals throughout service times to various hospital departments and catered functions. The role also focuses on maintaining a clean, sanitary, and safe work environment, adhering to proper storage and operation standards for food and kitchen equipment. The Cook communicates equipment and supply needs or issues to supervisory staff to ensure smooth kitchen operations. In addition to preparing meals, the Cook is expected to participate in quality control and quality improvement programs to enhance overall departmental effectiveness. Continuous learning and skill development are encouraged through courses like Serve Safe Food Handling every five years. The role also includes organizational responsibilities such as attending meetings, completing mandatory education, maintaining certifications, and adhering to universal precautions and regulatory compliance. Flexibility to work overtime or varied shifts is required to meet the hospital's needs. This role requires a minimum age of 17 years, with at least one year of experience preferred in hospital, institutional, or restaurant cooking environments. The ideal candidate will possess good communication skills, ability to make simple calculations, and the stamina to work in hot conditions near cooking equipment. Interpersonal and hospitality skills are essential to work cooperatively and serve the public with a pleasing manner. Physical demands include the ability to stoop, reach, lift equipment, and remain on feet for the entire workday. This is a fantastic opportunity for those seeking to contribute to a meaningful mission while honing their culinary skills in a healthcare setting.

• Must be a minimum of 17 years of age
• Ability to work over hot cooking surfaces and handle food cooked in hot oil
• Ability to stand for an entire working day and perform physical tasks such as stooping and reaching
• Attend and participate in department meetings
• Complete mandatory education, annual competencies and department specific education within established timeframes
• Complete annual employee health requirements
• Maintain current BCLS (CPR) and other certifications as required
• Utilize appropriate universal precautions and protective equipment
• Adhere to regulatory and organizational policies
• Available to work overtime and varied shifts