Emory Healthcare/Emory University Cook in Atlanta, Georgia
At Emory Healthcare, we integrate science and caring to change the face of health care. Our team members are courageous individuals who are willing to challenge the status quo and help find solutions to complex problems. We’re empowered to influence change for, and with, our patients, their families, the community and each other.
As one of the leading academic medical systems, we’re eager to share what we learn with hospitals around the country, and the world. We’ve got the backing, knowledge, experience and permission to lead the way in developing new and better approaches to preventing and treating disease, and our patients get treatments years before anyone else.
We’re defining a new standard of care for humankind. Are YOU ready to join us?
Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
Inspects and tastes food for palatability and correct temperature.
Cleans up in preparation for the next meal.
Keeps records of quantities produced and used in accordance with established procedures.
Measures and weighs ingredients.
Follows all safety and infection control policies and procedures.
Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
Reports safety hazards. Cleans, sanitizes and organizes the work area.
Wipes up spills and food debris and disposes of empty containers.
Removes pots and pans to cleaning area.
Prescrapes and soaks pans with burned or dried food.
May wash pots and pans as requested.
Adheres to county, state, and federal regulatory agency requirements.
Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
Presents and displays food using artistic creativity and garnishes.
May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
May serve or carve food.
Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
Inspects and tastes prepared food for palatability and appropriate temperature.
Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
Uses FIFO method of food storage/preparation.
Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
Cleans equipment and performs preventative maintenance as recommended by manufacturer.
Requisitions and maintains food and supplies from store room according to policies and procedures.
Verifies that issues from storage area meet recipes requirements and established specifications.
Reports unusual movement of food and supplies.
Use a computer to enter and access recipes and menus.
Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
Works with Manager to formulate plan for professional development.
Attends educational in-services as appropriate.
Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
Communicates new ideas to the Chef or Manager. Performs related responsibilities as required.
A high school diploma or equivalent preferred.
Must be able to read, write, and follow instructions.
Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
The ability to lift up to 50 pounds.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
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Division Emory Univ Hospital
Campus Location Atlanta, GA, 30322
Campus Location US-GA-Atlanta
Department EUH Food & Nutrition
Job Type Regular Full-Time
Job Number 75938
Job Category Food Services & Dietetics
Standard Hours 40 Hours
Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.
Emory Healthcare/Emory University
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