Cook - Echo Cliffs Health Center

Overview

The purpose of this position is to provide the highest quality meals to patients, employees, and guests that are prepared and delivered under safe sanitary conditions.

Qualifications

• Necessary Qualifications: High School Diploma or GED, Minimum 1-2 years of institutional or restaurant cooking experience or minimum of 2 years of culinary arts experience, Must maintain and have a current valid food handler’s or obtain a valid food handler’s permit within five (5) days of starting the position, Must agree to obtain a Managers ServSafe Certification within one (1) year of starting in the position and complete as planned in a contractual agreed time period.
• Other Skills And Abilities: A record of satisfactory performance in all prior and current employment as evidenced by positive employment references from previous and current employers. All employment references must address and indicate success in each one of the following areas: Positive working relationships with others, Possession of high ethical standards and no history of complaints, Reliable and dependable; reports to work as scheduled without excessive absences, Must have ability to communicate effectively in English, both verbally and in writing, Basic computer knowledge is needed, Completion of and above-satisfactory score on all job interviews, demonstrating to the satisfaction of the interviewers and TCRHCC that the applicant can perform the essential functions of the job, Successful completion of and positive results from all background and reference checks, including positive employment references from authorized representatives of past and current employers demonstrating to the satisfaction of TCRHCC a record of satisfactory performance and that the applicant can perform the essential functions of the job, Successful completion of fingerprint clearance requirements, physical examinations, and other screenings indicating that the applicant is qualified to be employed by TCRHCC and demonstrating to the satisfaction of TCRHCC that the applicant can perform the essential functions of the job, Submission of all required employment-related documents, applications, resumes, references, and other required information free of false, misleading or incomplete information, as determined by TCRHCC.

Responsibilities

• Ensure proper Personal Protective Equipment is always worn while on duty including face mask, gloves and if necessary, aprons, eye and face shield when required.
• Prepares well-balanced meals and therapeutic diets per menus, recipe guidelines and Hospital approved Diet Manual.
• Using established policies and procedures, maintains a sanitary, safe working environment for employees and food production by using proper personal hygiene and universal precautions to protect self and all who come in contact with products prepared in the department.
• Utilizes institutional cooking equipment for efficient food production.
• Adjusts amounts and proportions of ingredients in recipes while maintaining the original balance between ingredient quantities and the number of portions needed.
• Prepares food as specified on the menu and production sheet. Makes appropriate substitutions, when needed, and notifies supervisor of the outcome.
• Reads and utilizes standardized recipes. Follows measuring and preparation instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjusts amounts and proportions. Uses patient tally count or production sheet as guidelines for quantity production.
• Minimizes food waste for cost containment.
• Performs food preparation and cooking tasks for all types of hot and cold menu items, using appropriate quality cooking methods; serves hot and cold foods for patients and employees tray line utilizing standard portions, and appropriate serving utensils.
• Prepares foods to preserve nutritional value, color, palatability, acceptability, and presents it attractively.
• Completes preparation duties for following day, i.e., remove meat from freezer according to thawing and preparation requirements, notifies supervisor of ingredient shortage or substitutions to be made. Issues food from stores.
• Aids lead cook to coordinate and monitor work of staff at one or more work centers.
• Reviews menu and standardized recipes with other food service employees to assure that all food items are made and served correctly and on time.
• Plans, coordinates, and times work assignments to assure that food items are prepared per schedule and at the proper temperature for serving.
• Routinely applies principles of proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all products received and stored. Notifies supervisor or cook foreman of low stock items.
• Appropriately records and maintains data/documents required for compliance and surveyors and assists with data collection, as needed.
• Properly prepares and delivers work orders to keep equipment and services operating efficiently with a copy to the supervisor.
• Aids with or does physical inventory.
• Orders, receive and checks food deliveries using proper procedures as required by the department.
• Attends all mandatory in-services and training, as appropriate and required.
• Ensures Proper PPE is always used while on duty. Face surgical mask is to be worn in all hospital areas. Proper handwashing is required. If water is not available use hand sanitizer. Social distancing will be practiced by department. Proper PPE is used inside assigned Clinics or Unit.