Cook Jobs

As the region's only Level I Trauma center, Harborview Medical Center (HMC) is well known for innovations and excellence in trauma care and its centers of emphasis: Trauma, Burn, Neurosciences, AIDS/STD, Center for Advanced Reconstruction and Rehabilitation (CARER), and mentally-and medically- vulnerable populations. In addition to the centers of emphasis, HMC serves a mission population for King County. Harborview employees are committed to the vital role the institution plays in the immediate community, as well as the entire Northwest region. HMC is owned by King County and managed by the University of Washington (UW) and serves as a training site for UW’s School of Medicine. The UW is proud to be one of the nation’s premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty.
Harborview's Nutrition Services Department has an opportunity for a full-time, 100% FTE (40 hours per week), day shift, COOK position. The person in this role will be responsible for promoting excellence in guest relations and support the hospitality model, as well as promoting the mission, vision and values of the UW Medicine Health System.
The Cook is part of the foodservice team providing meal service to patients and customers. The Cook prepares accurate, high quality food for patients to order following standardized recipes and procedures. The Cook has knowledge of food production, equipment operations and food sanitation/safety practices and standards. The Cook creates a congenial and positive environment by carrying out responsibilities in an efficient, friendly, helpful and sensitive manner; The Cook is trained to cover all Cook positions in the department.
Cleaning Responsibilities:

Perform routine cleaning duties as assigned

Participate in other cleaning duties as assigned by supervisors
Cooking Responsibilities:

Maintains the highest infection control and sanitary standards.

Adheres to all health and safety regulations

Maintains security and safety in work area

Keeps station and cooking equipment clean following all infection control procedures

Begins and ends tray assembly including service ware, condiments, hot and cold items as they are finished by Line and Cold Pantry Cooks.

Identifies product needs and requisitions items required to prepare tray assembly

Notifies Sous Chef in advance of expected shortages

Prepares all lunch/dinner orders accurately and efficiently follows food preparation procedures

Maintains assembly pace in order to meet demands

Sets up, maintains and breaks down station according to procedures

Covers, dates and properly stores all leftover products according to procedures

Works as the Room Service Line, Café, Expeditor, Breakfast and Cold Pantry Cook as assigned

Assists with other duties as assigned by the Executive Chef or Sous Chef
Overview of Work Assignments/Stations:
All positions are fast-paced, high volume assignment/stations which demand the accurate execution and plating of menu items selected by the patient in less than 15 minutes from the time the ticket is printed. Strong organizational skills, the ability to handle high pressure situations while maintaining a composed positive attitude are performance standards. The position manages production activities, plans and executes continuous preparation of items for the next service period
Minimum Requirements:
Possession of, or eligible for, a food handler's permit AND one year of experience as a Food Service Worker; or equivalent education/experience.