Cook, Nutritional Services, full-time days in Elkhart, Indiana at Beacon Health System

Beacon Health System is hiring a full-time day shift Cook position for our Nutritional Services department at Elkhart General Hospital in Elkhart, IN.

Be a Beacon. Make a Difference.

At Beacon Health System, you’re not just part of a team, you’re part of something bigger. Every patient interaction is a chance to lead with compassion, build trust, and create lasting impact. Here, your expertise supports healing, and your heart connects us to the communities we serve.

We offer a wide variety of benefits for our employees, including:

• Medical, Dental, & Vision Insurance through Cigna
• Life Insurance
• 403(b) Matching Retirement Fund
• Competitive Paid Time Off (PTO)
• Shift Differentials
• Employee Assistance Program (EAP)
• Tuition and Certification Reimbursement
• Clinical Ladder Program
• Local and National Discounts
• Beacon Academy Educational Courses
• Gym Membership Discount

AboutElkhartHospital
Elkhart General Hospital is a not-for-profit hospital located in Elkhart, Indiana. Our full-service, 357-licensed-bed hospital has served the community for more than 100 years with a variety of services including: Emergency Department; radiology; orthopedics; maternity, pregnancy and childbirth; behavioral health; imaging and lab; genetic counseling;daVincirobotic surgery. As part of Beacon Health System, patients have access to providers not only at this location but can access resources and services from across the entire health system.

What You’ll Do

As a Cook, you’ll report to the Manager prepare and cook food for Hospital patients, staff members and for hospital catered events and meetings.

Cook Job Responsibilities

• Prepares and stocks food for the service area.
• Ensures that stock items for the following day are placed in the designated storage areas.
• Labels and dates all items for easy identification.
• Utilizes leftovers appropriately when applicable.
• Checks the freezer for available items before requisitioning additional supplies.
• Makes decisions and takes responsibility for their actions.
• Assists with orienting new staff to work areas as requested.
• Attends in-house continuing education seminars.
• Assists in developing training programs that benefit the department.
• Keeps the work area clean and sanitary by following the "Clean As You Go" principle.
• Maintains cleaning rags in a sanitizing solution.
• Completes equipment cleaning checklists as assigned.
• Follows Health Department guidelines when handling food.
• Keeps apron and uniform clean and in good repair.
• Adheres to HACCP guidelines.
• Operates equipment and performs job duties safely.
• Maintains potentially hazardous food items at appropriate temperatures during preparation and holding.
• Reports safety hazards to the appropriate supervisors.
• Follows Health Department guidelines when handling food.
• Expedites orders and coordinates food preparation timing across multiple service lines.
• Uses and understands standardized recipes.
• Produces the correct quantity of food as indicated on the production sheet.
• Meets established time schedules and requests assistance when needed.
• Uses batch cooking methods when appropriate.
• Coordinates equipment usage with coworkers.
• Completes and submits production sheets daily.
• Anticipates daily operational needs.
• Ensures all necessary items are available for service.
• Reports shortages in a timely manner.
• Monitors serving line usage to prevent shortages.
• Provides appropriate substitutions when necessary.
• Checks in with the Chef or Manager to ensure any issues have been resolved.
• Demonstrates knowledge of food production methods and the ability to deliver a quality finished product.
• Reads and prepares food orders using the ticket system.
• Produces small batches during peak periods and cooks to order whenever possible.
• Performs other job-related duties and projects as assigned.

What You Bring

As a cook, you’ll bring the ability to read recipes, simple mathematical calculations, knowledge of food production techniques and equipment.

Required Qualifications

• Must be a minimum of 17 years of age.
• Successful completion of a high school diploma or equivalent is preferred.
• A minimum of 1 to 2 years of experience in quantity food preparation is preferred.