Sr. Cook

Job Responsibilities

Perform standard activities related to own area (e.g., preparing rotating food menu, preparing food according to the recipe).

Assist managers/senior team members during the planning and preparation of upcoming events;

Provide guidance and instructions to the cooks.

Create a working atmosphere according to Food Services' mission and guiding principles.

Communicate effectively with patients, families, coworkers, and internal/external customers.

Provide recommendations for updates on recipes/ menu and production forecast utilizing the hospital's Computrition system;

Maintain and record production forecast levels.

Attend and participate in all scheduled meetings and training sessions.

Adhere to department, hospital, and culinary policies and procedures;

Follow proper food handling, sanitation, and storage procedures.

Qualifications

Minimum Education and/or Training:

• A high school diploma/GED is required.
• At least 2 years of experience cooking in a full-service or institutional kitchen is required.
• Some experience in a hospitality service environment performing activities related to own area (e.g., cooking/food preparation, menu preparation) is preferred.
• A strong understanding of safety and sanitary requirements of a food service operation is preferred.

Licensure, Registration and/or Certification Required by SJCRH Only:

• An LC: SERVSAFE Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program is required within 30 days of hire.

Special Skills, Knowledge and Abilities:

• Acknowledges stress and can stay composed in challenging situations.
• Uses basic emotional regulation techniques, like deep breathing, to manage pressure.
• Demonstrates stability under pressure and may help others as needed.
• Exhibits good grasp of troubleshooting skills, techniques, and processes required to resolve standard issues.
• Able to do more with available tools and resources and continues to improvise and optimize.
• Promptly acknowledges and responds to queries and troubleshoots issues under less supervision.
• Contributes to team efforts and communicates basic ideas.
• Listens to others and can give/receive feedback.
• Questions, clarifies, and provides explanations as needed.
• Checks documents and reports for clarity and accuracy.
• Sets and provides information within and outside the team in a timely manner.
• Addresses problems in a structured, logical approach.
• Asks for guidance and tries out new ideas when changes in approach are required.
• Adapts quickly and positively; learns from mistakes.
• Follows safety procedures with occasional guidance.
• Identifies common risks and takes basic precautions.
• Reports safety concerns when noticed.
• Plans around multiple tasks and priorities well within own work.
• Able to cope with unexpected changes in routine and delivers planned outcomes on time.
• Escalates issues/problems and seeks support in a timely manner.
• Manages kitchen operations (e.g., preparing and managing food orders, operating kitchen equipment safely, payments, vouchers), under minimal supervision.
• Follows hygiene and food safety guidelines (e.g., handwashing, food handling).
• Provides basic customer service, including handling simple requests.

Physical Demands and Working Conditions

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is occasionally exposed to noise level in the work environment that is usually moderate.
• This position requires standing for long periods of time in a kitchen environment.
• The noise level in the work environment is usually moderate.
• This position requires day, evening & weekend availability.
• An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job.