Cook - Food Production Services

Lakeland Regional Health is a premier medical center located in Central Florida, dedicated to providing outstanding healthcare services to its community for over 100 years. Recognized as the only designated Level 1 Trauma Center for Polk, Highlands, and Hardee counties, it stands as a beacon of medical excellence in the region. The hospital is not only notable for its high standards in trauma care but also for operating the second busiest Emergency Department in the United States. Licensed for 910 beds, Lakeland Regional Health manages a high volume of patient activities, including over 200,000 emergency room visits annually, 49,000 inpatient admissions, 21,000 surgical cases, 4,000 births, and 101,000 outpatient visits. These numbers reflect the hospital's expansive scope and its integral role in serving a diverse and expansive community with a wide range of medical needs.

The position available is for a Cook/Baker within the food services team, an essential role that supports patient nutrition and satisfaction across patient services, catering, and cafeteria settings. This role is benefit eligible and accrues time off, emphasizing the institution's commitment to employee welfare. The position requires working 80 hours per biweekly pay period with shifts from 4:30 am to 1:00 pm, including rotating weekends and holidays, underscoring the 24/7 nature of hospital operations. Located at 1324 Lakeland Hills Blvd, Lakeland, FL, the Cook/Baker will be responsible for preparing meals that meet stringent quality and safety standards and are served within defined timeframes to ensure optimal patient care and customer satisfaction.

The Cook/Baker is tasked with utilizing recipes and food production sheets to ensure standardization and consistency in food preparation. This includes managing inventory, monitoring food production usage, and replenishing meals during service. The position demands adherence to regulatory requirements for food preparation and safety, necessitating documentation of time and temperatures for food storage and cooking equipment, taking corrective actions if standards are not met. Proper storage practices such as covering, labeling, dating, and rotating stock are critical to maintaining food quality and safety. Maintaining a clean, safe, and sanitary work area is essential, and confidentiality is upheld by following HIPAA guidelines. The role also involves leadership qualities by monitoring staff compliance with dress code and hygiene standards and addressing any issues found.

Key competencies required include knowledge of cooking equipment, ability to read recipes, and basic knife skills. While not essential, two years of large volume healthcare cooking experience and familiarity with various cooking methods such as dry heat, moist heat, and braising are valued. Knowledge of culinary terms and formal culinary education are additional benefits. Certification preferences include Safe Serve Certification or other food service sanitation certificates, reflecting the hospital's emphasis on safety and quality in food service operations. Overall, this role is vital to ensuring that patients, staff, and visitors receive nutritious, well-prepared meals in a healthcare setting that values quality, safety, and customer satisfaction.