Job Description

Kettering Health is a not-for-profit system of 13 medical centers and more than 120 outpatient facilities serving southwest Ohio. We are committed to transforming the health care experience with high-quality care for every stage of life. Our service-oriented mission is in action every day, whether it’s by providing care in our facilities, training the next generation of health care professionals, or serving others through international outreach.

The Cook:

Cooks and seasons food for patients, employees, guests, and visitors following established recipes. Prepares and stores food in accordance with HACCP principles and applicable food codes. Safely uses, cleans, and cares for equipment and work areas. Performs other duties as assigned.

• Accurately manages position paperwork (follows recipes and production sheets, completes forecasting documents, etc.).
• Follows correct hand hygiene procedures (washes hands between tasks and whenever dirty, uses gloves when handling ready-to-eat foods, etc.).
• Utilizes appropriate scripting and responds to patients/internal and external customers (responds to internal customers such as Cafeteria staff, Dish Room staff, Supervisors, Physician Lounge attendant, and to each other in a way that promotes collaboration).
• Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (pays special attention to slicers, cleans ceiling of microwave, pulls items out of refrigerators to clean behind, etc.).
• Correctly date-marks food items, monitors for temperature control, and monitors “use by” dates, ensuring food items are stored so foods with earliest “use by” dates are used first (effectively uses ice wands or other mechanisms to safely cool food, defrosts food properly, used FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, stores food in proper order in walk-ins, etc.).
• Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes, meeting time deadlines for service.

Minimum of one-year cooking/baking experience required. 

Able to r ead and write English and follow oral and written directions.

Able to walk and stand for long periods of time.

Able to work with and around equipment that generates heat, steam, cold, etc.

Able to follow recipes to prepare food.

Demonstrates a working knowledge of HACCP and applicable food codes.

Demonstrates appropriate knife skills.

Experience cooking from scratch and/or a la carte restaurant experience preferred.

Key Words: food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep

40 hr biweekly position, every other weekend and holiday

Week 1: Tuesday, Saturday

Week 2: Sunday, Monday, Friday

PI1c57645d1602-30492-39611799

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