Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
flexible schedule
Professional development opportunities
Job Description
Lincoln-Madonna Main Campus is a reputable healthcare institution known for its commitment to providing excellent patient care and support services. Located in a vibrant community, this facility emphasizes the importance of teamwork, employee development, and a positive work environment. The Lincoln-Madonna Main Campus offers a range of healthcare services, including inpatient care, outpatient services, and specialized patient support, making it a cornerstone of healthcare in the region. This well-established campus operates under high standards of safety, cleanliness, and quality care to ensure the best outcomes for its patients and community members.
The Food Services department at Lincoln-Madonna Main Campus plays a vital role in maintaining the health and satisfaction of patients, staff, and visitors by delivering high-quality food preparation and service. Currently, the campus is seeking a dedicated and skilled Cook to join its Food Service team. This is a full-time day position with varying shifts, typically between 5:30 am to 2:00 pm and 11:00 am to 7:30 pm, including rotating weekends and holiday schedules. The Cook will report directly to the Food Services Manager and is responsible for safe, accurate, and consistent storage and preparation of food supplies for all service areas within the Food and Nutrition Services (FNS) department.
This role demands physical stamina, as it includes walking, stooping, lifting up to 50 pounds, and standing for extended periods. The Cook must be adaptable, able to follow both written and oral instructions carefully, and skilled in adjusting ingredient quantities as required. Delivering quality service while upholding the mission and values of the facility is paramount. The successful candidate will be committed to a unified approach in healthcare support, working collaboratively with various departments to enhance patient and customer satisfaction.
Core responsibilities involve coordinating the preparation of breakfast, lunch, and dinner food items to meet meal schedules, ensuring the freshness and quality of the food served. Accurate documentation of production quantities and the use of production software are part of the routine operations. Compliance with all Hazard Analysis Critical Control Point (HACCP) policies ensures food safety standards are met consistently. Inventory management is also crucial, requiring communication to maintain adequate stock and follow the first-in/first-out rotation procedure.
This position also supports retail air cooler inventory maintenance, freezer pull schedules, and proper handling and return of unused supplies. The Cook participates in production meetings, assists with meals delivery when needed, and is responsible for cleaning and sanitizing equipment and work areas. Adherence to department protocols for food production quality and safety, including completing Quality Assurance forms and performing monthly physical inventory checks, is required.
The environment is demanding, involving medium physical work with frequent lifting and carrying, constant walking on various surfaces, and exposure to hot and humid conditions, chemicals, boiling water, steam, and wet floors. Strong communication skills are needed to effectively interact with supervisors, coworkers, and customers, contributing to a safe and efficient workspace. The Lincoln-Madonna Main Campus values employees who demonstrate reliability, attention to detail, and a dedication to maintaining the highest standards in food service to support patient and customer care comprehensively.
The Food Services department at Lincoln-Madonna Main Campus plays a vital role in maintaining the health and satisfaction of patients, staff, and visitors by delivering high-quality food preparation and service. Currently, the campus is seeking a dedicated and skilled Cook to join its Food Service team. This is a full-time day position with varying shifts, typically between 5:30 am to 2:00 pm and 11:00 am to 7:30 pm, including rotating weekends and holiday schedules. The Cook will report directly to the Food Services Manager and is responsible for safe, accurate, and consistent storage and preparation of food supplies for all service areas within the Food and Nutrition Services (FNS) department.
This role demands physical stamina, as it includes walking, stooping, lifting up to 50 pounds, and standing for extended periods. The Cook must be adaptable, able to follow both written and oral instructions carefully, and skilled in adjusting ingredient quantities as required. Delivering quality service while upholding the mission and values of the facility is paramount. The successful candidate will be committed to a unified approach in healthcare support, working collaboratively with various departments to enhance patient and customer satisfaction.
Core responsibilities involve coordinating the preparation of breakfast, lunch, and dinner food items to meet meal schedules, ensuring the freshness and quality of the food served. Accurate documentation of production quantities and the use of production software are part of the routine operations. Compliance with all Hazard Analysis Critical Control Point (HACCP) policies ensures food safety standards are met consistently. Inventory management is also crucial, requiring communication to maintain adequate stock and follow the first-in/first-out rotation procedure.
This position also supports retail air cooler inventory maintenance, freezer pull schedules, and proper handling and return of unused supplies. The Cook participates in production meetings, assists with meals delivery when needed, and is responsible for cleaning and sanitizing equipment and work areas. Adherence to department protocols for food production quality and safety, including completing Quality Assurance forms and performing monthly physical inventory checks, is required.
The environment is demanding, involving medium physical work with frequent lifting and carrying, constant walking on various surfaces, and exposure to hot and humid conditions, chemicals, boiling water, steam, and wet floors. Strong communication skills are needed to effectively interact with supervisors, coworkers, and customers, contributing to a safe and efficient workspace. The Lincoln-Madonna Main Campus values employees who demonstrate reliability, attention to detail, and a dedication to maintaining the highest standards in food service to support patient and customer care comprehensively.
Job Requirements
- High school equivalency preferred
- Six months work experience in institutional food service setting preferred
- Six months education and training in quantity food preparation and diet therapy desirable
- Must have ability to produce standardized food products
- Must possess ability to follow written and verbal instructions
- Computer skills preferred
- Current Prep/Cook Food Handler Permit if required by the county
Job Qualifications
- High school equivalency preferred
- Six months work experience in institutional food service setting preferred
- Six months education and training in quantity food preparation and diet therapy desirable
- Must have ability to produce standardized food products
- Must possess ability to follow written and verbal instructions
- Computer skills preferred
- Current Prep/Cook Food Handler Permit if required by the county
Job Duties
- Coordinates preparation of breakfast, lunch, and dinner food items in required amounts
- Create food items as close to service delivery times as possible to ensure products quality and freshness
- Coordinates flow of work to meet documented meal schedules
- Documents over and under production quantities on production sheets, inputs data into computer
- Prepares food according to recipes and production sheets per department policy
- Complies with all HACCP policies and procedures
- Supports rotation of food and supplies on shelves according to first in/first out procedure
- Communicates needs to maintain adequate inventory
- Follows the freezer pull schedule
- Supports and maintains retail air cooler inventory
- May use production software to enter pre and post-production data
- Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care
- Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department
- Participates in routine production meetings
- Assists with delivery of meals and groceries (Lincoln only)
- Organizes, cleans, and sanitizes equipment and work area according to established guidelines
- Maintains clean and orderly storage areas including storerooms, coolers and freezers
- Completes Quality Assurance forms to monitor safe food production standards are consistently followed
- Accurately performs monthly physical inventory of all food and supplies
- May assemble grocery and supply orders according to established guidelines and deadlines
- Handles return of unused supplies back to storeroom
- Follows and completes routine cleaning assignments
- Attends non-mandatory and mandatory in-services according to established departmental guidelines
- Maintains a safe environment for the department
- Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
