Cook Per Diem

Qualifications

• High School Diploma/Graduate Equivalency Diploma (G.E.D.)
• One year's technical or vocational experience in quantity food production
• Ability to read, write, perform simple calculations, and understand directions to perform responsibilities independently
• Certified in food service sanitation is preferred

Responsibilities

• Prepares and delivers food and drink to hospital patients and staff within regulatory standards for all aspects of food handling
• Caters to internal and external food service customers and maintains a clean and safe food service environment
• Follows all standards for recipe compliance, food texture orders and therapeutic diets

Physical Demands

• Standing and walking continuously up to seven hours
• Lifting 11 – 20 pounds continuously, occasionally lifting up to 50 pounds
• Push/pull 11 – 20 pounds frequently, occasionally pulling up to 40 pounds
• See, hear, smell, taste, and touch continuously
• Bend, twist, and forward reach frequently
• Squat and reach above shoulders occasionally
• Frequent grasping with both hands
• Occasional fine manipulation with both hands

Cognitive Demands

• Problem Solving – Tasks allow for the application of previously acquired knowledge
• Selective attention and concentration are necessary to complete some tasks
• Written expression/communication tasks require basic formulation, content, syntax and spelling
• Verbal expression/communication – Task allows for limited verbal communication
• Reading/Auditory comprehension – Tasks require the ability to comprehend lengthy and complex messages or paragraphs and to follow multi-stage and three-step commands
• Computation – Tasks require ability to add, subtract, multiply and divide

Work Demands

• Inside, wet, humid, large temperature swings, noisy, odors, hazards, working around others, working in crowded space, quick response, flexible schedule

Essential Functions

• Sets up the serving line for patient tray service and/or dining room service
• Prepares short order items during meal services
• Assures that deliveries are properly received and stored
• Covers for the function coordinator in his/her absence
• Works in other areas of the kitchen when necessary
• Covers for the function coordinator in his/her absence
• Coordinates schedule for catering functions
• Prepares and delivers food and drink to catering functions
• Provides consultation and assistance for function planning
• Works in dining room or patient service when functions are minimal
• Follows Tally sheets provided to insure smooth patient tray line
• Demonstrates knowledge of food protection and applies appropriate personal hygiene and hand washing techniques
• Uses procedures that comply with regulatory standards for food storing, processing, holding and serving
• Avoids cross contamination of food
• Prepares, cooks and bakes a variety of food items using appropriate food preparation equipment
• Participates in cleaning and sanitation of production area and production equipment
• Maintains a clean environment throughout the day