Job description
Cook (Night Shift 11p-7:30a)
Position Highlights:
Position Highlights:
The Food Service Cook works in the Food Service Department supporting high quality production, safety, and service of food for our patients, guest, and staff. Our focus is on safety and service excellence. We foster a positive environment to connect with our customers, show pride in our work and grow as a team.
The Ideal Candidate:
- Supports co-workers by maintaining attendance requirements.
- Demonstrates willingness to adapt to changing individual and institutional roles, needs, and environment.
- Is dedicated to superior customer service and satisfaction.
- Consistently provides quality products/services.
- Maintains awareness and follows safety policies and procedures applicable to assigned duties.
Responsibilities:
Food preparation:
- Responsibilities include duties related to preparing and serving food for patients, staff, and guest.
- Must have the ability to follow recipes.
Equipment Operation:
- General cleaning of food service equipment, utensils, and dishware.
Food Safety/HACCP:
- Follows established department standards of safety in food preparation, service cleaning, maintenance of equipment.
- Ability to properly dispose of and mix chemicals.
Time Management:
- Completes work in a timely manner while focusing on safety, quality, and customer service.
- Demonstrates the ability to organize and prioritize workflow.
- Demonstrates the ability to adapt to changes in assignment and procedures. Arrives on time and ready to work at the start of the assigned shift and works to completion of the shift.
Customer Service:
- Demonstrate a cooperative working relationship with all members of the Food Service Department and Moffitt Cancer Center Staff, patients, visitors, and vendors.
- Serves as a role model for new employees.
- Works in harmony in a team setting.
- Always presents a positive and professional attitude.
Credentials and Qualifications:
- Three (3) years of relevant cooking experience in high volume kitchens.
OR High School Diploma or GED and two (2) years of relevant cooking experience in high volume kitchens.
- Cooking from scratch experience preferred.
- Knowledge in modified diets is preferred.
- Firm knowledge of cooking techniques, cooking temperatures, and storage procedures.
- Knowledge of basic principles of food production and service in healthcare setting.
- Ability to follow basic oral/written instructions in English (for the safety of our patients and staff in an emergency).
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