Grill Cook

Bridgeport, CT
Dec 31, 2018

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Job Description

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

EEO/AA/Disability/Veteran

Summary:
Under the direction of the Retail Manager, this position is responsible for providing prompt and efficient customer service to all customers and preparing food items according to department standards. Essential duties and responsibilities include the following. Other duties may be assigned.

Responsibilities:
  • 1. CUSTOMER SERVICE:
  • 1.1. Provides the highest level of customer service to all customers by greeting them in a courteous and professional manner.
  • 1.2. Offers prompt and efficient service to all customers during service hours.
  • 1.3. Is positioned at station at beginning of service and services customers in a prompt and timely manner throughout meal service.
  • 2. FOOD PREPARATION:
  • 2.1. Prepares food items according to established department standards.
  • 2.2. Maintains temperature logs and adheres to correct holding temperatures for hot and cold foods.
  • 2.3. Properly rotates stored food products.
  • 2.4. Stocks reach in refrigerator and freezer according to predetermined par levels.
  • 2.5. Notifies supervisor of low supply of products and product shortages at once.
  • 2.6. Re-stocks Very Fine and Snapple Coolers and Ice cream Freezer.
  • 3. GRILL COOK:
  • 3.1. Prepares and cooks all designated grill items.
  • 3.2. Serves properly prepared products concerning their quality, proper temperature and proper presentation as established by department standards.
  • 3.3. Responsible for operation of grill, prepares grill for service, prepares foods and specials according to daily menu.
  • 3.4. Cooks foods in accordance with departmental standards and recipes.
  • 3.5. Demonstrates 'cook to order' techniques with no more than six persons in line at any one time.
  • 3.6. Serves consistent portions accurate to recipes using proper serving utensils.
  • 3.7. Displays and serves food attractive packaging and/or with quality presentation.
  • 4. SANITATION:
  • 4.1. Assists in maintaining clean and properly sanitized production and retail areas.
  • 4.2. Demonstrates a 'Clean as You Go' attitude and maintains sanitary work areas to provide proper conditions for food production.
  • 4.3. Maintains clean and sanitary equipment/utensils using prescribed cleaning methods.
  • 4.4. At all times, maintains a clean, sanitary and orderly work area.
  • 4.5. Serving stations are clean and attractive.
  • 4.6. Practices good hand washing techniques at all times.
  • 4.7. Follows established department policies regarding personal hygiene, glove wearing and hair restraints.
  • 4.8. Adheres to sanitation guidelines to prevent foodborne illness and possible spread of infections.
  • 4.9. Covers, labels, and dates food in appropriate containers.
  • 5. SAFETY
  • 5.1. Assure the safety of patients, staff and visitors through enforcement of department safety policies and procedures.
  • 5.2. Adheres to safety requirements when performing jobs using the following: (May include but not limited to) Knives, slicers Ovens, grills Steam Tables Cleaning Chemicals, etc
  • 5.3. Demonstrates proper use of protective devices and clothing as prescribed necessary by job: Jackets Safety Gloves, Oven Mitts Aprons Shoes Goggles, etc
  • 5.4. Immediately reports all accidents and incidents to supervisor.Before seeking medical treatment, notifies supervisor of a work-related injury.
  • 5.5. Keeps floor free from spills, trash or articles.
  • 5.6. Demonstrates safe lifting practices.
  • 5.7. Ability to demonstrate fire (emergency) evacuation plan.
  • 5.8. Adheres to lock out/tag out procedures.
  • 6. ADDITIONAL TASKS:
  • 6.1. Performs any additional assignments as required by the manager/supervisor.
  • 6.2. Attends all scheduled meetings and in-service classes as directed by manager/supervisor.

    Other information:

    EDUCATION:
    High School Diploma/GED required. Associate's in Culinary Arts preferred.
    EXPERIENCE:
    Two years of cooking experience in a fast paced environment.
    SPECIAL_SKILLS:
    Good interpersonal and communication skills, Must be able to read and speak English, Successful completion of hospital orientation, Successful completion of department orientation, Must be able to lift a minimum of 20 - 30 lbs., Must be able to stand/walk for 6 - 8 hours, Must be able to pull/push carts and equipment for 6 - 8 hours
    PHYSICAL_DEMAND:
    While performing the duties of this job, the employee is required to use hands to finger, handle, or feel; reach with
    hands and arms; and talk or hear. The employee is required to stand and walk .The employee must frequently
    stoop, kneel, crouch, or crawl; talk or hear. The employee must regularly lift and/or move up to 25 pounds,
    occasionally move and/or lift up to 50 pounds. The specific vision abilities required include close vision, distance
    vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The noise level in the work
    environment is usually moderate.
    Incumbents as well as external and internal applicants who become disabled must be able to perform the
    essential job functions with or without the assistance of reasonable accommodation as determined on a case by
    case basis.

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    Job Info

    Job: 4316

    Department: Food Nutrition
    Category: Service & Trades
    Sub Category: FOOD & NUTRITION
    Shift: DAYS
    Hours: 40.00

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