COOK II

Essential Duties And Responsibilities

• Prepares menu items from standardized recipes, ensuring high quality, satisfying and safe foods are ready on time for our patients, residents, employees and guests.
• Maintains food production counts and reports.
• Disassembles, cleans, and reassembles cooking equipment.
• Maintain regulatory or higher standards for sanitation of the assigned areas.
• Acts a role model and reference for employees.
• Works willingly and accepts assignments as given.
• Attends all mandatory meetings and programs.
• Participates in opportunities that enhance personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct.
• Complies with all applicable state and federal regulations and JCAHO standards.
• Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual.
• Maintains the confidentiality of patient, resident, employee and organizational information.

Qualifications

• Working towards a High school diploma, GED, or similar certification.
• 1 year of experience as a Cook or other related foodservice setting.
• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to follow instructions.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.