COOK - BJC HealthCare : Job Details

Additional Information About the RoleDo you enjoy helping others? Do you enjoy cooking?Come join our team at Progress West Hospital as a CookDAILY PAY* Sign On Bonus $1000* Full Time - 40 hours per week* Cafe & Line Cook 2-3 days per week - 10:30 am - 7:00 pm* Mondays & Thursday - 6:30 am- 3 pm - Unload Truck and Cook for Cafe/prep as needed* Every Other Weekend: 10:30 am - 7 pm with a Holiday rotation* Working in Fast Paced Environment with flexibility a plus* Joining BJC Health System includes: Full Benefits package, Tuition Reimbursement, 401K match, Pension, Total Rewards Discount program and moreOverviewOpened in 2007, Progress West Hospital is BJC HealthCare's newest hospital in St. Charles County, featuring modern private rooms. It offers 24-hour emergency services and has partnered with St. Louis Children's Hospital to provide world-class pediatric emergency care.Progress West Hospital also provides surgical services, endoscopy services, a cardiac catheterization lab, medical/surgical inpatient services, diagnostic imaging, lab services, and the Advanced Wound Center, a specialty wound treatment facility with state-of-the-art equipment. Progress West Hospital recently completed an expansion of its Childbirth Center to include enhanced services for at-risk mothers and babies, with a newborn ICU that provides care for babies born as early as 32 weeks.Progress West Hospital is a Certified Level II Stroke Center. The hospital's medical office building houses offices for specialists in primary care, cardiology, obstetrics, pediatrics, and orthopedics.Preferred QualificationsRole PurposePerforms a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements.ResponsibilitiesPreps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients.Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures.Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs.Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs.Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation.Minimum RequirementsExperienceNo ExperienceSupervisor ExperienceNo ExperiencePreferred RequirementsEducationHigh School Diploma or GEDExperience