Cook

About the Role

Responsible for the preparation of a variety of regular and modified, cooked and baked products for patients and other customers. Performs all duties of an Assistant Cook, including cleaning and sanitizing equipment and work areas.

Responsibilities

• Promote and coordinate standard and special setups and layouts of buffets and food stations as directed by Manager/Supervisor.
• Manage requisitions for food and supplies, menu maintenance, and recipe maintenance for specific food stations.
• Proficiently use and set up all equipment related to food production and customer service (e.g., carving boards, patio grills, butane burners, pizza ovens, grills, ovens, steam tables, mixers, dish machines).
• Prepare and cook a wide variety of foods following standardized recipes to achieve required taste, appearance, and nutritional standards.
• Adjust recipes quickly and accurately using basic cooking principles and elementary mathematical skills.
• Maintain work area and equipment in a clean, sanitary condition.
• Promote customer service by completing assignments according to schedule and timelines.
• Understand and follow oral and written directions effectively.
• Maintain, promote, and enforce the HAACP program in assigned areas, including proper storage, temperature maintenance, and cleaning schedules; complete and update ServSafe course.
• Perform duties of a cook’s assistant, server, and janitor, as well as limited bakery and pastry responsibilities.
• Reconcile food usage through hands-on administration and tracking of resources and systems.
• Adhere to all DCH Health System and Nutritional Services Policies and Procedures.
• Maintain performance, patient and employee satisfaction, and financial standards as outlined in performance evaluations.
• Comply with requirements outlined in the Employee Handbook.
• Adhere to DCH Behavioral Standards, including creating positive relationships with patients, families, coworkers, and colleagues.
• Perform essential job functions safely to ensure the well-being of patients, visitors, and employees.
• Identify and reduce unsafe practices to minimize risks and hazards.
• Use electronic mail, time and attendance software, learning management software, and intranet.

Requirements

• High school graduate or equivalent preferred.
• Able to read, write, and comprehend English, and follow detailed written and oral instructions.
• Two years of experience as a cook preferred.
• Able to operate a variety of food service equipment such as fryers, choppers, and steamers.
• ServSafe certification with a minimum score of 75% is preferred but not required.
• Must be able to read, write legibly, speak, and comprehend English.

Working Conditions

Environmental

• May work in a hot, humid environment with work area temperatures exceeding 90°F.
• May occasionally be exposed to temperatures lower than 0°F.
• Risk of injury from sharp objects, hot surfaces, caustic chemicals, and moving heavy parts or equipment.

Physical

• Medium work requiring standing, walking, kneeling, sitting, or stooping on tile floors for extended periods.
• Must lift objects weighing 50 lbs occasionally and 35 lbs regularly.

Psychological

• Frequent contact with staff members via telephone and face-to-face.
• Works both independently and as part of a team.
• Responsible for proper food handling practices to ensure safe food service to patients.
• Must communicate clearly and coherently with staff of all ages.
• Physical presence onsite is essential.
• Hearing and vision must be normal or corrected to within normal range.
• Able to perform duties with or without reasonable accommodation.