COOK in Tampa, Florida at H. Lee Moffitt Cancer Center

Position Highlights:

The Food Service Cook works in the Food Service Department, supporting high-quality production, safety, and service of food for our patients, guests, and staff. Our focus is on safety and service excellence. We foster a positive environment to connect with our customers, show pride in our work and grow as a team.

The Ideal Candidate:

• Supports co-workers by maintaining attendance requirements.
• Demonstrates willingness to adapt to changing individual and institutional roles, needs, and environment.
• Is dedicated to superior customer service and satisfaction.
• Consistently provides quality products/services.
• Maintains awareness and follows safety policies and procedures applicable to assigned duties.

Responsibilities:

Food preparation

• Responsibilities include duties related to preparing and serving food for patients, staff, and guest.
• Must have the ability to follow recipes

Equipment Operation

• General cleaning of food service equipment, utensils, and dishware

Food Safety/HACCP

• Follows established department standards of safety in food preparation, service cleaning, and maintenance of equipment.
• Ability to properly dispose of and mix chemicals

Time Management

• Completes work in a timely manner while focusing on safety, quality, and customer service.
• Demonstrates the ability to organize and prioritize workflow.
• Demonstrates the ability to adapt to changes in assignment and procedures. Arrives on time and ready to work at the start of the assigned shift and works to completion of the shift

Customer Service

• Demonstrate a cooperative working relationship with all members of the Food Service Department and Moffitt Cancer Center Staff, patients, visitors, and vendors.
• Serves as a role model for new employees.
• Works in harmony in a team setting.
• Always present a positive and professional attitude.

Credentials and Qualifications:

• Three (3) years of relevant cooking experience in high-volume kitchens.

OR High School Diploma or GED and two (2) years of relevant cooking experience in high volume kitchens

• Cooking from scratch experience preferred.
• Knowledge of modified diets is preferred.
• Firm knowledge of cooking techniques, cooking temperatures, and storage procedures.
• Knowledge of basic principles of food production and service in a healthcare setting
• Ability to follow basic oral/written instructions in English (for the safety of our patients and staff in an emergency).