Cook

About the Role

Under moderate supervision, prepares, portions, and serves hot foods according to recipes and proper food handling techniques.

Responsibilities

• Planning
  • Assesses the fluctuating census and cafeteria flow and adjusts production levels.
  • Makes suggestions on how to utilize leftovers.
  • Informs Supervisor if production sheet and par levels need to be changed.
  • Assesses inventory in the freezer to be utilized in the cafeteria.
  • Makes suggestions for future specials/theme days.
  • Monitors and ensures adequate quantity of foods for next shift/call backs.
• Production
  • Completes food preparation according to production sheets, par levels, work schedules, and recipes.
  • Follows recipes and brings any discrepancies to the supervisor’s attention.
  • Understands and adheres to the HACCP guidelines.
  • Demonstrates competency in the use of a blast chiller.
  • Advises Supervisor of foods that may be questionable.
  • Demonstrates competency in selecting equipment, measurement tools, and supplies for intended purpose.
  • Demonstrates competency in operating food service equipment.
  • Monitors temperatures on food and refrigerators.
• Sanitation/Cleaning/Safety
  • Adheres to sanitation standards for food safety and personal hygiene.
  • Adheres to safety rules, regulations, and practices for all equipment.
  • Consistently keeps the work area, equipment, and food storage areas clean, neat, and organized.
  • Performs special cleaning as assigned.
• Service
  • Serves food in an attractive manner, according to the serving guide.
  • Monitors the quality and appearance of the food during service.
  • Maintains serving areas in a clean and orderly manner.
  • Utilizes appropriate customer relation skills to ensure all customers are treated with respect and dignity.
  • Informs Supervisor of any concerns regarding food.
• Professional Responsibilities
  • Shows initiative, independence, resourcefulness, and effectiveness in performing duties.
  • Adheres to department-specific personnel policies and procedures as stated in the employee handbook.
  • Understands patient rights and follows all requirements.
  • Demonstrates effective communication methods and skills, using line of authority appropriately.
  • Maintains a satisfactory record of punctuality.
  • Attends hospital and departmental meetings as required or assigned.

Requirements

• High School diploma or equivalency required.
• Understanding of institutional cooking in a healthcare facility; experience preferred.

Schedule

Monday through Friday, 6:00 AM – 2:30 PM.

Working Conditions

• Works in a clean, well-lighted environment.
• Expected to work rotating shifts including weekends and holidays as necessary.
• May be expected to work in other than regular areas to provide adequate staffing if the need arises.
• Subject to hazards, including proximity to moving mechanical parts, electrical current, exposure to high heat, and exposure to chemicals used for cleaning.
• Potential for exposure to communicable diseases and hazardous materials, requiring observance of Standard Precautions and safe handling practices.
• This position has been classified as low or no exposure risk and does not require annual testing but may require "just in time" testing if the need arises.

Physical Requirements

• Must be able to balance, bend, stoop, kneel, reach, stand, walk, push, and pull a cart or tall boy with up to 50 lbs.
• Lift products between 25–30 lbs.
• Fingering, grasp, feel, and make repetitive motions.
• Ability to speak clearly; good hearing required.
• Must have near visual acuity for reading menus, thermometers, and recipes to prepare and serve food.
• Must have manual dexterity for operating equipment.