Overview

The Staff Cook at Riverside Healthcare is responsible for preparing high-quality meals in a high-volume kitchen environment. This role requires following recipes and production standards, maintaining cleanliness and sanitation, and ensuring food safety. The Staff Cook must be able to work independently, lift heavy items, and adapt to varying hours as needed. Demonstrates flexibility with assignments within professional scope/duties/licensure.

Essential Duties

• Prepare and cook food according to recipes and production standards to ensure accuracy and consistency.
• Maintain cleanliness in the kitchen area during and after food preparation.
• Order supplies or retrieve products from freezers and storerooms as needed.
• Adhere to safe and sanitary handling of food and supplies, following IDPH and departmental standards.
• Prepare food to meet temperature standards and comply with IDPH regulations.
• Utilize chemicals and protective equipment safely and effectively.
• Follow production/prep sheets for daily menus and specials.
• Physical ability to lift a minimum of 30 pounds and work flexible hours.
• Familiarity with using protective equipment and chemicals safely.

Non-essential Duties

• Assist with additional kitchen tasks as required.
• Support other team members during peak times or special events.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.

Our Commitment to You:

Riverside Healthcare offers a comprehensive suite of Total Rewards: benefits and nationally rated employee well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so your journey at and away from work is remarkable.  Our Total Rewards package includes:

Compensation

• Base compensation within the position’s pay range based on factors such as qualifications, skills, relevant experience, and/or training
• Premium pay such as shift differential, on-call
• Opportunity for annual increases based on performance

Benefits - .5 to 1.0 FTE

• Paid Time Off programs
• Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
• Health Savings and Flexible Spending Accounts for eligible health care and dependent care expenses
• Defined contribution retirement plans with employer match and other financial wellness programs
• Educational Assistance Program

Benefits - .001 to .49 FTE:

• Paid Leave Hours accrued as you work

Responsibilities

Required Experience

• Minimum of one year of experience in a high-volume kitchen environment required.

Preferred Experience:

•  Healthcare food service experience is a plus.

Preferred Education

• Illinois Foodservice Sanitation license preferred.

Employee Health Requirements

Exposure to:

• Chemicals: Refer to MSDS Sheets
• Video Display Terminals: Extreme
• Blood and Body Fluids: Minimal potential due to very restricted direct patient contact.
• TB or Airborne Pathogens: Minimal potential due to very restricted direct patient contact.

Sensory requirements (speech, vision, smell, hearing, touch):

• Speech: Required to communicate with physicians, patients, staff and hospitals. 
• Vision: Needed to see MIS display, graphic lines for documentation, read printouts of reports, names on charts and forms. 
• Smell: Needed for electrical/fire safety, detect presence of ETOH on patients and visitors. 
• Hearing: Needed for telephone communication, hear intercom system from patient rooms and front door. Touch: Required to manipulate and operate office equipment and tools.

Activity/Lifting Requirements:

Percentage of time during the normal workday the employee is required to:

• Sit: 2%
• Twist: 10%
• Stand: 60%
• Crawl: 0%
• Walk: 10%
• Kneel: 2%
• Lift: 5%
• Drive: 0%
• Squat: 5%
• Climb: 1%
• Bend: 5%
• Reach above shoulders: 2%

The weight required to be lifted each normal workday according to the continuum described below:

• Up to 10 lbs: Frequently
• Up to 20 lbs: Occasionally
• Up to 35 lbs: Occasionally
• Up to 50 lbs: Not Required
• Up to 75 lbs: Not Required
• Up to 100 lbs: Not Required
• Over 100 lbs: Not Required

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.): Carry records from place to place, waist high approximately 10-15'. Lift supplies from floor to cabinets, about 3-4'. Lift/carry supplies from utility rooms to counter and office. Carry stacks of chairs waist high approximately 5-15'. In an emergency, could be required to carry a fire extinguisher down/up 3 flights of stairs and several hundred yards. 

Maximum consecutive time (minutes) during the normal workday for each activity:

• Sit: 120
• Twist: 10
• Stand:30
• Crawl: 0
• Walk: 10
• Kneel: 5
• Lift: 2
• Drive: 0
• Squat: 5
• Climb: 1
• Bend: 15
• Reach above shoulders: 2 

Repetitive use of hands (Frequency indicated):

• Simple grasp up to 10 lbs. Normal weight: 5- 10 lbs occasionally
• Pushing &pulling Normal weight: 5-100 lbs
• Fine Manipulation: Writing and computer keyboard.

Repetitive use of foot or feet in operating machine control: None

Environmental Factors & Special Hazards:

• Environmental Factors (Time Spent):
• Inside hours: 8
• Outside hours: 0
• Temperature: Normal Range
• Lighting: Average
• Noise levels: Average
• Humidity: Normal range
• Atmosphere:
• Special Hazards: Mechanical-VDT display and numerous outlets. 
• Protective Clothing Required: None.

Pay Range