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

-          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

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: Days

Shift: PRN

Location: 601 EAST ROLLINS STREET, Orlando, 32803

The community you’ll be caring for:

• Located on a lush tropical campus, our flagship hospital, 1,368-bed AdventHealth Orlando 
• serves as the major tertiary facility for much of the Southeast, the Caribbean and South America  
• AdventHealth 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 

The role you’ll contribute: 

Actively participates in an outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.  Under the direction of the Managing chef, responsible for preparation of all foods and related items for cafeteria and\or catering customers and\ or food for patients. Ensures that all food production is produced according to recipe specifications and proper procedures. Ensures that all products meet standards for quality, taste, appearance and freshness. Records product temperatures and monitors holding times as appropriate.   Meets all production deadlines. Demonstrates cost conscious behaviors in all aspects.  Adheres to all sanitation, safety, cleanliness and food storage standards.  Assists with serving customers and provides world-class customer service.

 The value you’ll bring to the team:

GENERAL 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.
PRINCIPAL DUTIES AND JOB RESPONSIBILITIES:
Demonstrates, through behavior, Advent Health’s core values of Integrity, Compassion, Balance, 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.  

Qualifications

KNOWLEDGE AND SKILLS REQUIRED:
· Able to communicate in 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

KNOWLEDGE AND SKILLS PREFERRED:
· Bilingual in Spanish
· Hazard Analysis and Critical Control Point (HACCP) Guidelines
· Food and Drug Administration (FDA) Food Code
EDUCATION AND EXPERIENCE REQUIRED:
· Culinary degree, OR
· Two years’ high-volume food production experience, OR
· At least 5 years’ experience in other food service

EDUCATION AND EXPERIENCE PREFERRED:
· N/A
LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED:
· N/A

LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED:
· 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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