Cook

Responsibilities

• Assembles patient and mobile meal trays/meals in accordance with approved diet guidelines and portions while adhering to productivity standards.
• Loads and transports food carts.
• Delivers patient meal trays to patient rooms in accordance with established procedures.
• Provides initial service to visitors in the cafeteria by serving food and maintaining cleanliness.
• Operates cash register, handles cash, and completes daily reports and cash register balance sheets as needed.
• Performs cleaning duties using established sanitation procedures in the kitchen and cafeteria, including washing pots, pans, and dishes.
• Assists with preparation, delivery, setup, cleanup, and presentation of catered and specialized events, including decorating and displaying daily specials.
• Prepares snacks, beverages, sandwiches, and other patient food items following standardized recipes and approved diet guidelines.
• Prepares, arranges, serves, and replenishes food, beverages, and condiments in retail areas and kitchen, with emphasis on food garnishing and presentation.
• Delivers and stocks nursing units, doctors' lounges, same-day surgery, and emergency rooms following established procedures.
• Monitors food temperatures and follows established procedures to ensure safe food handling and prevent foodborne illness.

Requirements

• Basic knowledge in food service from a hospital, hotel, restaurant, or related environment.
• Ability to read and understand written and oral communications.
• Good communication and customer service skills to interact with internal and external customers.
• Intermediate computer skills in Microsoft Office or similar products, including email and internet use.

Physical Requirements and Working Conditions

• Operates equipment (e.g., dish-machine, tray line, garbage disposal) necessary to perform the job.
• Stands, walks, and reaches above shoulders for the majority of the workday; squats, bends, twists, kneels, and climbs throughout shift.
• Must be able to:
  • Lift up to 40 lbs. from floor to a maximum of 5 ft.
  • Lift and carry up to 40 lbs. at waist height a reasonable distance.
  • Push/pull with 20 lbs. of force.
• Working atmosphere may contain fumes, odors, dust, dirt, spices, or cleaning agents.
• May be exposed to mechanical, electrical, and chemical hazards; protective clothing must be worn as necessary.
• May be required to enter patient isolation rooms wearing appropriate coverings during meal service.
• Exposure to sharp knives, other sharp cooking utensils, heat from ovens, and other kitchen hazards.