Cook - Food Services - UMH
Job location: Miami, FL
Employment Type: Full-time
Posted data: 2020-10-23
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- High School Diploma or Equivalent
- In Lieu of Education: At least two years of experience as an assistant cook, baker; planning and preparing institutional meals.
For Lead: Two years of experience as a cook or food service manager experience
In Addition to Education: Cook-Baker: Attendance to special culinary workshop.
For Lead: A minimum of two years training in practical cooking units.
OTHER SKILLS REQUIRED: At least two years Food Service Department Operation. Through knowledge in kitchen equipment. Must be fluent in English. Must be familiar with cooking sequences and schedule demands for determining timing for use of equipment
Managerial: Cook: Promotion to Lead Cook; Lead Cook: Promotion to Executive Chef
Technical Duties: Ability to operate food service equipment. Knowledge of all regulations related to food handling preparation.
Motor Skills: Eye-hand coordination.
Interpersonal Skills: Communicate with other staff members to provide information regarding requisition.
Mental Abilities: Interacts with others in a professional manner.
Sensory Requirements: Visually assess food preparation, taste food for appropriate flavor.
PHYSICAL DEMANDS: This position requires to stand and walk for long periods of time (90% of the time) Heavy lifting and/or carrying of objects weighing up to 50 lbs; pushing up to 100 lbs; bending, reaching, stooping, climbing, sitting, stretching, repetitive motion.
Physical Environment: Exposure to heat up to 140 degrees, cold temperatures below zero when working in walk in refrigerator and freezer; fumes, and high levels of noise from operation of food service equipment.
Occupational Safety and/or Health Risks: Exposure to fire, slippery floors, mechanical and electrical food service equipment, and institutional sanitizing chemicals. Exposed to dangerous situations of falling objects when stocking supplies on shelves.
PERSONAL PROTECTIVE EQUIPMENT (PPE) /STANDARD PRECAUTIONS: Gloves, gowns, masks, protective eye wear and other PPE may be used as needed. Hoses, manual fire extinguishers and fire blankets are available in the kitchen area. Signs for slippery floors and rubber mats are located in food production areas. Infection control measures include standard, droplet, airborne, and contact precautions.
GENERAL EDUCATION DEVELOPMENT (Identify the required developmental level of reasoning, mathematical, science, writing, reading and language skills)
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Responsible for adhering to food preparation standards of the food production department
Uses standardized recipes when preparing food items
Prepares hot food and/or bakery items in accordance with
Confers with Executive Chef for correct amounts of
food to be prepared
Checks menu for patients, cafeteria, PDR and catering
Ensures that all food in preparation area is labeled, dated,
stored and rotated as required
Shows an awareness of food cost by preventing spoilage
and utilizing leftovers in an appetizing manner
Determines and obtains types and quantities of ingredients
needed for production
Ensures that all food is produced in a timely manner
to meet time schedules
Responsible for accurate portion sizes needed and used
Ensures that all patients, cafeteria, PDR and catering
meals are prepared in wholesome, timely and attractive manner
Ensures temperature of food at time of service is appropriate
Flavors and appearance of food is acceptable
Ensures that hot food and or baked items are set
up on time for trayline
Accurately follows production sheets
Ensures production area is clean and leftovers properly
stored with date and labeled when trayline is finished
Is familiar with dietetic restriction and modified diets
Responsible for following established sanitation and safety procedures
Follows established safety procedures
Demonstrates a working knowledge of food service sanitation; of food items to patients, employees and guest
Uses accepted techniques in the handling, preparation and service
For Lead Only
Responds to changes in the work load schedules as necessary
Reports to Executive Chef whenever equipment is not operating
DIRECTION/SUPERVISION OF OTHERS: None
The University of Miami offers competitive salaries and a comprehensive benefits package including medical, dental, tuition remission and more.
UHealth-University of Miami Health System, South Florida's only university-based health system, provides leading-edge patient care powered by the ground breaking research and medical education at the Miller School of Medicine. As an academic medical center, we are proud to serve South Florida, Latin America and the Caribbean. Our physicians represent more than 100 specialties and sub-specialties, and have more than one million patient encounters each year. Our tradition of excellence has earned worldwide recognition for outstanding teaching, research and patient care. We're the challenge you've been looking for.
Patient safety is a top priority. As a result, during the Influenza ("the flu") season (September through April), the University Of Miami Miller School Of Medicine requires all employees who provide ongoing services to patients, work in a location (all Hospitals and clinics) where patient care is provided, or work in patient care or clinical care areas, to have an annual influenza vaccination. Failure to meet this requirement will result in rescinding or termination of employment.
The University of Miami is an Equal Opportunity Employer - Females/Minorities/Protected Veterans/Individuals with Disabilities are encouraged to apply. Applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.Job Status:Full timeEmployee Type:StaffPay Grade:U1