Cook - Per Diem

About the Role

This position is part of the 1199SEIU Bargaining Unit at Cooley Dickinson Hospital and reports to the Executive Chef. The Cook prepares and cooks food for hospital patients, employees, and visitors, operating within established organizational and departmental policies and procedures.

Responsibilities

• Prepare and cook a variety of foods for various meals by following set menus, recipes, total food requirements, and time cycles.
• Meet accepted standards of food safety, quality, and efficiency.
• Utilize established techniques for baking, broiling, roasting, steaming, and frying.
• Use a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders.
• Adhere to standardized recipes and ensure that all foods prepared meet existing standards for quality, freshness, taste, and appearance.
• Maintain workstation and area in a clean and orderly condition.
• Inspect and maintain cooking equipment and utensils for cleanliness and proper operation.
• Maintain required sanitary levels throughout the food preparation process.
• Maintain high standards of personal hygiene.
• Order supplies and ingredients from storeroom as required.
• Follow food safety guidelines for the proper handling and storage of food, including labeling and dating.
• Alert supervisors to problems and needs concerning equipment and food supplies.
• Detect and report spoiled or unattractive food, defective supplies/equipment, or other unusual conditions.
• Meet all mandatory training/in-service requirements.
• Perform all work within departmental policies and legal and accreditation requirements, such as OSHA, Board of Public Health, and the Joint Commission.
• Maintain department records, reports, and files as required.
• Maintain established hospital and departmental policies and procedures, objectives, confidentiality, quality improvement program, compliance, safety, infection control, and environmental standards.
• Maintain professional growth and development through attendance at seminars, workshops, conferences, or in-services, professional affiliations, or journals to stay abreast of current trends in field of expertise.
• Meet annual competency and retraining requirements.
• Attend meetings as required.
• Perform other duties as assigned.

Qualifications

• High School Diploma or Equivalent required; Trade/Technical/Vocational Diploma in Culinary Arts preferred.
• One (1) to three (3) years' experience in large-scale food preparation required.

Physical Requirements

• Standing: Frequently (34-66%)
• Walking: Frequently (34-66%)
• Sitting: Occasionally (3-33%)
• Lifting: Occasionally (3-33%) 35lbs+ (with assisted device)
• Carrying: Occasionally (3-33%) 35lbs+ (with assisted device)
• Pushing: Occasionally (3-33%)
• Pulling: Occasionally (3-33%)
• Climbing: Occasionally (3-33%)
• Balancing: Frequently (34-66%)
• Stooping: Occasionally (3-33%)
• Kneeling: Occasionally (3-33%)
• Crouching: Occasionally (3-33%)
• Crawling: Occasionally (3-33%)
• Reaching: Occasionally (3-33%)
• Gross Manipulation (Handling): Frequently (34-66%)
• Fine Manipulation (Fingering): Frequently (34-66%)
• Feeling: Constantly (67-100%)
• Foot Use: Rarely (Less than 2%)
• Vision - Far: Constantly (67-100%)
• Vision - Near: Constantly (67-100%)
• Talking: Constantly (67-100%)
• Hearing: Constantly (67-100%)

Pay

$18.81 - $26.15/hourly (Grade SC2C26).

Schedule

• Work Location: 30 Locust Street (Onsite)
• Employee Type: Per Diem
• Work Shift: Rotating