High Volume Cook - Food Production Center - Orlando - Full Time

  • Adventist Health System
  • Orlando, FL, USA
  • Dec 10, 2017

Job Description

High Volume Cook - Food Production Center - Orlando - Full Time
Orlando seeks to hire a FPC High Volume Cook who will embrace our mission to extend the healing ministry of Christ.

Facility Profile:
Located on a lush tropical campus, our flagship hospital, 1,107-bed Florida Hospital Orlando, serves as the major tertiary facility for much of the Southeast, the Caribbean and South America. Florida Hospital Orlando houses one of the largest Emergency Departments and largest cardiac catheterization labs in the country. We are already one of the busiest hospitals in the nation, providing service excellence to more than 32,000 inpatients and 125,000 outpatients each year.

Department Profile:
The Food Production Center, located on the Orlando campus, is a high volume production facility. Our team of chefs, cooks, bakers, production assistants and drivers produce and deliver food for patients, staff members, doctors and visitors for all Florida Hospital campuses.

Work Hours/Shifts:
Generally working between the hours of 6 am - 3 pm.

Job Summary:
The Cook/High Volume is responsible for preparation and production of all high volume cook-chill foods and related items offered by the Food Production Center. They ensure that all food is produced according to recipe specifications using proper procedures, and that all products meet standards for quality, taste, appearance and freshness. The Cook/High Volume records product temperatures during cooking and cooling process, following Hazard Analysis and Critical Control Point (HACCP) standards. They meet all production deadlines and practice cost conscious behaviors in all aspects. She/he adhere to all sanitation, safety, cleanliness and food storage standards. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.

Knowledge, Skills, Education, & Experience Required:
  • Ability to read, write and speak English well to effectively communicate and interact with others
  • Ability to follow, read, and write recipes as needed
  • Able to observe and listen well
  • Committed to high quality standards
  • Exhibits initiative and contributes ideas
  • Creative, innovative, and receptive to change
  • Ability to work well in a fast-paced environment
  • Positive and supportive attitude toward diverse employees
  • Positive attitude and courteous disposition
  • Ability to make intelligent, business-minded decisions independently
  • Ability to use a computer, mouse, keyboard, printer, and Microsoft operating systems, including Microsoft Office Suite
  • One year high volume industrial food production experience OR at least five (5) years of experience in other food service
  • Bilingual in Spanish (Preferred)
  • Hazard Analysis and Critical Control Point (HACCP) Guidelines (Preferred)
  • Food and Drug Administration (FDA) Food Code (Preferred)
  • Culinary education (Preferred)

Licensure, Certification, or Registration Required:
  • ServSafe Certification or equivalent (Preferred)
  • HACCP Manager (Preferred)
  • Culinary certification (Preferred)

Job Responsibilities:
Demonstrates through behavior Florida Hospital's Core Values of Integrity, Compassion, Balance, Excellence, Stewardship and Teamwork as outlined in the organization's Performance Excellence Program
  • Food Production - Produces high volume food items at the Food Production Center for delivery to site partners. Adheres to assigned daily production schedules and meets all deadlines and commitments. Follows recipes/instructions to ensure product accuracy including weighing and measuring ingredients. Keeps detailed records/logs of production amounts, food cooking temperatures, and food cooling temperatures. Identifies problems and takes corrective action when needed. Minimizes food waste by preparing the amount required, without running short or creating extra; ensures proper portioning. Performs other duties as directed, and is cross-trained in multiple areas of the facility to ensure smooth operation of the department.
  • Quality - Ensures that all products meet quality standard for taste, appearance, and freshness. Takes corrective action when needed and notifies appropriate personnel immediately if items do not meet standards then follows through to resolution. Ensures that retail/nutrition/date labels are printed and affixed clearly and accurately to products using appropriate "use by"/expiration dates. Exhibits a high level of attention to detail.
  • Safety & Sanitation - Utilizes exemplary sanitation, cleanliness, safety standards, and HACCP procedures that are necessary for serving the immunocompromised. Establishes compliance by ensuring that work area/station is clean and orderly, neat/well organized, wears hairnet/beard cover in production areas, and maintains hand hygiene standards. Understands and complies with HACCP, FDA Food Code, and in-house safety and sanitation guidelines. Maintains work area according to posted cleaning schedules and signs off on all required logs. Sets up, operates, breaks down, and cleans all equipment in compliance with sanitation and safety guideline while maintaining proper chemical use.
  • Communication - Communicates status of work progress to supervisor and notifies if deadlines will be missed in a timely manner. Alerts supervisor when equipment, products, quality, safety, or accuracy issues arise. Addresses poor quality of items from distributors with supervisor and relays the need for specific food items and/or supplies to avoid delays in production. Communicates with coworkers to build teamwork and maintain a smooth operation.
  • Compliance - Attends mandatory education, in-services, and team meetings, follows FH and Nutritional Services (NS) Policies & Procedures and SOPs, and works toward department goals and objectives. Wears approved uniform and maintains a professional appearance, including FH ID badge. Handles inventory, supplies and equipment properly and takes action to reduce waste. Utilizes knowledge of NS compliance information for regulatory agencies and to maintain proper and timely documentation as required.
  • Equipment - Properly uses and works with industrial cook chill and food production equipment set up, cleaning, breakdown, and maintenance. Accurately uses electronic temperature monitoring system, operates equipment safely and carefully to minimize damage, and maintains, cleans, uses equipment per specifications to promote longevity and function. Ability to use a scale, scoops, knives, industrial mixers, a vacuum sealer, tipper tie machine, microwave, and oven depending on production needs. Keeps detailed records/logs of necessary equipment temperatures.
  • Recipes -Ensures accuracy so products match CBORD portion, yield, ingredients, and nutritional information and reports variances to supervisor immediately. Orders all needed ingredients and stock in a timely manner to avoid delays in production. Learns new recipes, product, and processes quickly and helps to research, develop, and test new recipes while understanding healthy nutrition concepts.
  • Food Safety - Ensures that all cold and hot food products are produced, cooled, and stored according to recipe specifications and proper procedures. Follows HACCP guidelines for food safety, monitors and records food temperatures, and completes all logs accurately and in a timely manner. Follows first in, first out (FIFO) method of production rotation. Packages, labels and dates items according to shelf life document and stores all cold ingredients in proper cooler storage order.

If you want to be a part of a team that is dedicated to delivering the highest quality in patient care, we invite you to explore the FPC High Volume Cook opportunity with Orlando and apply online today.

Job Keywords:
Nutritional Services