Cook

Job Description

Job Description

SUMMARY:

Performs a wide variety of tasks and operations to prepare and cook food for patients, employees and special functions as directed. Follows standard practices and procedures and complies with regulatory requirements.

ESSENTIAL FUNCTIONS :

1. Plans preparation and cooking schedules to have food ready before Patient and Cafeteria mealtimes.

1. Prepares correct quantities of foods according to tally sheet and forecast for cafeteria and strives to keep a steady supply.

1. Prepares foods according to standard recipes and modified diet instructions and does not stray from recipe instructions.

1. Responsible for cleanliness of bakers & meat refrigerator. Does general clean-up of

work area other in addition to the cleaning schedule.

5. Completes food preparation for next day according to menu.

1. Provides and prepares hot food necessary throughout shift for late trays, and willingly prepares special patient requests.

1. Prepares daily desserts for cafeteria and patient tray line as instructed.

1. Checks and records temperature of food before service of each meal and takes corrective action to insure temperatures are in the safe zone. Records temperature in binder.

1. Follows safety and sanitation procedures in the kitchen; Finishes checklist and duties and participates in providing positive feedback before end of shift.

1. Uses batch cooking methods & philosophy and only cooks foods as close to the time of serving as possible. Never cooks foods early in the day for evening service.

OTHER RESPONSIBILITIES :

1. Must keep foods covered, labeled and properly rotated.
2. Does necessary pot washing.
3. Responsible for keeping storage areas orderly and returning items used to proper place.
4. Reports to work on time.
5. Adheres to hospital code pertaining to dress, personal appearance and conduct.
6. Promotes positive patient/intra-facility relations and a caring environment.
7. Attends department/staff meetings as required.
8. Follows hospital policies and procedures.
9. Performs other related duties and needed to facilitate work flow and to promote health care.

SUPERVISORY RESPONSIBILITIES:

1. Assumes supervisor position in the absence of the Nutritional Services Director and supervisor
2. Assumes supervisor position on weekends
3. Make changes to work schedule and/or calls people in/off of work depending on work flow in absence of the Nutritional Services Director and supervisor.

EDUCATION, KNOWLEDGE, SKILLS, ABILITIES, AND EXPERIENCE:

1. Must be able to read and follow instructions.
2. Prior institutional cooking experience is required.
3. Must be able to cook a variety of foods in large quantities and be familiar with modified diets. On the job training will be provided.
4. Must be able to make simple mathematical estimates relative to quantities of food required.

LICENSES AND CERTIFICATIONS:

1. N/A

PHYSICAL REQUIREMENTS :

1. Must be able to sit, stand, bend, lift, twist and move intermittently during working hours.
2. Subject to frequent interruptions.
3. Could be subject to burns or cuts
4. Some contact with patient, family members, personnel, visitors, etc.
5. Must be able to lift 50 lbs. Must be able to push 160 lbs.