Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs
U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and two adult procedures/conditions: Chronic Obstructive Pulmonary Disease (COPD) and lung cancer surgery. #DukeRaleighJobs
Line Cook Experience Preferred
Serve Safe Certificatiion a plus
Level I Level II service. Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.
Level I directed. equipment. Level II standards. *Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions. *Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units. *Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. *Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods. *Detect and report improperly prepared food or food that does not meet *Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise. *Perform all of the duties and responsibilities of Level I *Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation. *Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor. *Take appropriate corrective action for improper functioning of *Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as
Knowledge, Skills and Abilities
Level I Level II employees * Ability to read and write English *Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. *Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. * Same as Level I plus willingness to learn new skills (ie. computer) *Abilityto review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. *Ability to troubleshoot equipment malfunctions. *Ability to provide instructions and train other
Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.
Level I experience. Level II Work requires one year institutional food preparation Work requires two years institutional food preparation experience.
Degrees, Licensures, Certifications
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