Cook

Job Summary

About the role

This role involves preparing, seasoning, and cooking food for patients, employees, and visitors in hospital settings. It also includes leading kitchen service activities and managing food deliveries in collaboration with the Chef, Managers, Supervisors, and Clinical Dietitians.

Responsibilities

• Applies knowledge and skills appropriate to the age of patients/clients served (infant, pediatric, adolescent, adult, geriatric).
• Prepares, seasons, and cooks food.
• Cuts, pours, measures, and mixes ingredients according to recipes.
• Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders.
• Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared.
• Plans and coordinates cooking schedules to ensure meals are ready at required times.
• Assists with care and maintenance of department equipment and supplies.
• Alerts Manager to problems and needs concerning equipment and food supplies.
• Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions.
• Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards.
• Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday.
• Performs other related duties as assigned or requested.
• Assists all Dietary employees with additional tasks as required.
• Helps with department audits such as: patient rounding, hostess audits, physical and food audits, and handwashing audits.
• Provides excellent patient care to all patients.
• See all patients as required to get meal options and follow dietary restrictions.
• Answer the phone quickly and provide guidance for all patients and staff.
• Assist with wrapping silverware, helping in dish room, filling stock orders, and pop machines, and keep the office clean and in standing order.

Qualifications

• Capable of operating kitchen equipment.
• Good math and communication skills.
• Ability to read and speak English.
• Ability to learn how to change and convert recipes as needed and to learn special diet production needs.
• Able to deal effectively with a fast-paced environment and be open to new ideas and willing to take instruction.
• Basic understanding of culinary basics: Cooking temperatures and proper labeling/rotation of food products.
• Preferred education: High school graduate or GED. Culinary degree.
• Preferred 1 year in food production.
• Must obtain Serv Safe within 1 year of employment.

Physical Requirements

• Occasional lifts, carries, pushes, pulls up to 50 lbs.
• Frequent standing and walking.
• Manual dexterity and mobility necessary.
• Frequent reaching, stopping bending, kneeling, and crouching.

Workplace

• Exposed to electrical hazards, cuts and burns.
• Exposed to hot, humid, noisy equipment/environment and varying degrees of kitchen elements.