Prep Cook

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Job Type:

Regular

Scheduled Hours:

24

Why Youll Love Working with St. Elizabeth Healthcare

At St. Elizabeth Healthcare, every role supports our mission to provide comprehensive and compassionate care to the communities we serve. For more than 160 years, St. Elizabeth Healthcare has been a trusted provider of quality care across Kentucky, Indiana, and Ohio. Were guided by our mission to improve the health of the communities we serve and by our values of excellence, integrity, compassion, and teamwork. Our associates are the heart of everything we do.

Benefits That Support You

We invest in you personally and professionally.

Enjoy:

• Competitive pay and comprehensive health coverage within the first 30 days.
• Generous paid time off and flexible work schedules
• Retirement savings with employer match
• Tuition reimbursement and professional development opportunities
• Wellness, mental health, and recognition programs
• Career advancement through mentorship and internal mobility

Job Summary:

St. Elizabeth Healthcare is hiring a Prep Cook for our Florence Location
Shift/Hours: Part-Time, Evenings 24 Hours/Week
Prepares raw ingredients by washing, peeling, chopping, or cutting to be used later in dishes. Sets up cold food tables, salad bars, or workstations. Produces simple dishes such as salads, sandwiches, and desserts. Demonstrate respect, dignity, kindness and empathy in each encounter with all patients, families, visitors and other employees regardless of cultural background.

Demonstrate respect, dignity, kindness and empathy in each encounter with all patients, families, visitors and other employees regardless of cultural background.

Job Description:

• Preparation: Determine daily production following established par levels and procure food from storage areas. Demonstrate ability to utilize cold food preparation equipment such as deli slicer, food processor, manual dicer/slicer, scales and measuring devices. Maintain organization and ability to multi-task.
• Production: Wash, peel, cut and prepare raw ingredients as required. Demonstrate proper knife skills for vegetable and fruit preparation. Qualify fruits and vegetables for proper ripeness, lack of spoilage and/or appetizing visual appeal of all items before serving. Make simple items such as salads, sandwiches and desserts.
• Set Up/Assembly: Set up cold food assembly tables, work stations or salad bars. Package grab and go items and stock in self-service displays.
• Kitchen Safety: Apply effective use of safety equipment to prevent injuries. Monitor equipment for defects, damage or misuse and report maintenance needs to supervisors. Maintain equipment for proper use.
• Food Safety: Monitor temperatures of cold food items, properly label, date, rotate, and store all food items according to policy. Handle ready to eat items applying knowledge of safe service to