Cook

About the role

Main Kitchen Summary Cook 1 performs various limited cooking assignments in a hospital setting. The role involves working from menus, recipes, production sheets, meal tickets, or instructions from the Executive Chef, Sous Chef, departmental supervisors, or managers. Responsibilities include preparing food for patients, retail, and special functions. Some employees may perform apprentice assignments to learn the duties of a fully skilled Cook. Additionally, the role may involve supervising a small group of food service workers in food preparation or serving tasks.

Responsibilities

• Prepares grill items or batch quantities to cover all food service lines and schedules.
• Handles food in accordance with sanitary standards.
• Prepares food for patients as specified in meal tickets, ensuring attractive presentation with appropriate garnish and correct portion sizes.
• Interviews patients and/or family members at workstations or bedside to obtain necessary account information, including demographic, insurance, and financial details.
• Participates in daily temperature and taste panels to assure food quality.
• Follows standardized recipes, production sheets, and portion control standards to prevent food waste and ensure high-quality products.
• Greets customers courteously and sincerely at all times.
• Plates and serves cafeteria patrons.
• Operates various standard cooking equipment and reports equipment problems promptly.
• Receives instructions on rethermalization and cooking methods from supervisors.
• Participates in cleaning kitchen equipment, refrigerators, storerooms, and dining areas to meet sanitation standards.
• Utilizes overproduction properly and serves/portions food as assigned.
• Maintains a clean, neat, and orderly work area.
• Properly stores all food items after use, ensuring they are covered, labeled, and dated before refrigeration.
• Handles all food items in a cost-conscious manner, avoiding exposure to the danger zone or sanitation risks.
• Uses the Hazard Analysis Critical Control Point (HACCP) method for food handling.
• Responds and cooperates with changes in workload.
• Observes and complies with hospital safety policies, emergency procedures, and standard precautions.
• Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect, and Expertise).
• Performs all other related job duties as assigned.

Requirements

• Generally requires 0 to 3 years of related experience.
• High School diploma is strongly preferred.
• Ability to analyze, organize, and prioritize work accurately while meeting multiple deadlines.
• Ability to communicate effectively in both oral and written form.
• Ability to handle difficult and stressful situations with critical thinking and professional composure.
• Ability to understand and follow instructions.
• Knowledge and skill in the use of job-appropriate technology and software applications.

Physical Requirements

• Job functions require extended walking or standing.
• Must be able to climb stairs/ladder, stoop, bend, crawl, and perform repetitive motions as needed.
• Must be able to carry objects weighing 21 to 50 pounds.
• Must be able to lift, push, or pull objects weighing 51 to 100 pounds with the use of appropriate devices.
• Function requires visual acuity for operating machines, motor vehicles, and performing mechanical or skilled trades tasks.
• Certain roles may have specific physical ability requirements.

Environmental Conditions

• Fast-paced environment with occasional high pressure or emergent situations.
• Frequent outdoor work, subject to potential hazards and exposure to extreme weather, high temperatures, noisy or dusty areas, and confined spaces.

Reasonable accommodations can be made to enable people with disabilities to perform the described essential functions.