Cook/High Volume - AdventHealth Orlando

Location: 601 EAST ROLLINS STREET, Orlando, 32803

All the benefits and perks you need for you and your family: (Customizable

-          Benefits from Day One

-          Paid Days Off from Day One

-          Student Loan Repayment Program

-          Career Development

-          Whole Person Wellbeing Resources

-          Mental Health Resources and Support

-          Pet Insurance*

-          Debt-free Education* (Certifications and Degrees without out-of-pocket tuition expense)

-          Nursing Clinical Ladder Program*

-          Sign-on Bonus*

-          Relocation Bonus*

-          Team Based Nursing Model*

-          Reimbursement for the NCLEX*

* Nursing or BU specific benefits and perks

Our promise to you:

Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: Full Time Days

Shift: 5am to 1:30pm

The role you’ll contribute:

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.

  The value you’ll bring to the team:

Excellence, Stewardship, and Teamwork

 

•    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 AH and Nutritional Services (NS) Policies & Procedures and SOPs, and works toward department goals and objectives. Wears approved uniform and maintains a professional appearance, including AH 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.

The expertise and experiences you’ll need to succeed:

Minimum qualifications:

•         Culinary degree, OR

•         Two years’ high-volume food production experience, OR

•         At least 5 years’ experience in other food service

Preferred qualifications: 

•         Bilingual in Spanish

•         Hazard Analysis and Critical Control Point (HACCP) Guidelines

•         Food and Drug Administration (FDA) Food Code

•            ServSafe Certification or equivalent

•            HACCP Manager

•            Culinary certification

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location.

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