Cook

Status: Full-Time, 40 hours per week

Shift: Days - 8 Hour Shift

Shift Time Schedule : Weekdays 10:00 am - 6:30 pm, every other weekend.

Salary Range : $18.00 - $22.13

We offer competitive pay and a great benefits package that includes:

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Flexible Spending Accounts (FSA)
• Health Savings Accounts (HSA)
• Life insurance
• Aflac
• Short-term and long-term disability coverage
• Wellness program and reimbursement
• Free access to Boone County Hospital's onsite fitness room
• Generous PTO Accrual Plan
• Iowa Public Employees Retirement System (IPERS)
• Employee Assistance Program (EAP)
• Onsite Cafeteria

POSITION SUMMARY:

Prepare and cook nourishing food for patients, guests, and employees under sanitary conditions as directed in accordance with established policies and procedures. Also perform a variety of tasks in the preparation, service and delivery of food products; interpret recipes, prepare, mix, cook, assemble, portion, serve, and store food for Boone County Hospital cafeteria, Meals on Wheels, and/or patient food service.

ESSENTIAL FUNCTIONS:

• Complies with the BCH' Standards of Behavior" which includes.... Wows the customer, uses good phone etiquette (answers the phone with a smile and within 2 rings), makes safety a top priority, practices an attitude of gratitude, accepts responsibility for their actions, accepts supervision, assists in creating a culture that eliminates gossip and speculation, multitasks as needed, adjusts to changes, dresses in a professional manner, practices good hygiene, is reliable/dependable, has good attendance, cares for the facility, uses technology per job protocol, maintains confidentiality, and represents BCH in a positive way, etc
• Comply with state and federal laws as directed within your job. Follows department and Boone County Hospital policies and procedures. Follows food safety (HACCP = Hazardous Analysis of Critical Control Points) protocol, infection control, food storage, and safety protocol. Documents data per protocol
• Able to prepare and cook under minimal supervision palatable foods that are appetizing in appearance for patients, guests, visitors, employees, and the community from established recipes and menu cycles
• Able to follow standardized recipes, production schedules, and menus
• Portions and garnishes foods per protocol
• Competent to meet tray line speed and accuracy standards
• Comply with department sanitation standards in accordance with the Iowa Department of Inspections and Appeals
• Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens
• Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers, and dry storage areas
• Responsible for proper labeling and dating of foods stored in coolers, freezers, and storerooms
• Follows specific guidelines of diets as prescribed by a physician
• Make sure all foods are served at the appropriate temperature
• Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation
• Washes pots and pans, utensils, and other equipment as needed
• Help Collect dirty trays from patients per protocol if needed
• Help serve customers and stock cafe during Lunch hours
• Attends department staff meetings and house-wide in-service programs as required
• Actively supports and participates in continuous improvement and quality control efforts. Provide input into menus, team procedures, staff meetings, etc
• Maintains a clean and proper uniform with non-skid, slip-resistant shoes and proper hair restraint
• Maintains a neat and adequate supply of stock in their work area per protocol
• Assists with training of new employees
• Performs duties on the task list of jobs assigned and other related duties as required

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• To perform this job successfully, an individual must beb able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions

WORK EXPERIENCE

• One to two (1-2) years' experience in cooking preferred
• All employees are expected to cross-train into other areas of the department

EDUCATION/CERTIFICATIONS/LICENSES

• High School Diploma or equivalent preferred
• Must be able to read, write, speak, and understand English, and follow oral and written directions

DESIRED WORK TRAITS

• MATH SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Able to do basic math to modify recipes, balance the cash box, or other duties required in the job
• REASONING Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations

COMMUNICATION SKILLS

• LANGUAGE SKILLS Must be able to read and follow written documents or correspondence such as safety rules, recipes, memos, operating instructions, procedure manuals, etc. Must be able to write routine correspondences and be able to effectively present information in one-on-one and small group situations to customers, employees, etc. Must be able to communicate in English

PHYSICAL ACTIVITY REQUIREMENTS:

Activity Level

• Sedentary Work (exerting up to 10 lbs. of force occasionally and/or negligible force frequently): 50%
• Light Work (exerting up to 20 lbs. of force occasionally and/or 10 lbs. of force frequently): 30%
• Medium Work (exerting 20-50 lbs. of force occasionally and/or 10-25 lbs. of force frequently): 20%

Lifting, Carrying, and Material Handling

• Frequent waist-to-floor lifting of 0-20 lbs. from floor level up to approximately 36 inches
• Occasional waist-to-floor lifting of 21-40 lbs. from floor level up to approximately 36 inches
• Occasional waist-to-crown lifting of 0-10 lbs. up to approximately 67 inches
• Occasional horizontal lifting of 0-40 lbs. at approximately waist level
• Occasional carrying of supplies, food products, and equipment weighing up to 40 lbs. for distances of approximately 20 feet
• Occasional pushing and pulling of loaded food carts requiring up to 25 lbs. of force
• Employees may lift and move dish racks, hot food pans, food cases, supplies, and equipment weighing up to 50 lbs. and should utilize safe lifting techniques and assistance when appropriate

Reaching and Mobility

• Frequent reaching at or below shoulder level in all planes of motion
• Occasional reaching above shoulder level up to approximately 74 inches
• Continuous walking throughout the hospital and food service areas
• Continuous standing while performing food preparation, service, cleaning, and related duties
• Occasional sitting while performing computer-related tasks

Postural Requirements

• Frequent bending and forward flexion of the trunk during food preparation, stocking, cleaning, and equipment retrieval
• Occasional stooping, twisting, squatting, and sustained crouching or squatting for up to 60 seconds
• Occasional climbing of A-frame ladders to retrieve supplies or perform cleaning tasks
• Occasional balancing while performing daily work activities

Hand Use and Dexterity

• Frequent simple grasping up to 20 lbs. of force
• Frequent repetitive hand and wrist movements for food preparation, cleaning, stocking, and equipment operation
• Occasional firm grasping of 21-40 lbs. of force
• Occasional fine motor coordination, pinching, keying, mousing, and operation of hand controls on kitchen equipment

Communication and Sensory Requirements

• Ability to communicate effectively with patients, visitors, coworkers, and other departments
• Ability to hear normal conversation, telephones, alarms, and instructions from others
• Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Work Environment

• Work is performed indoors 100% of the time in a healthcare food service environment
• Frequent exposure to hot equipment, steam, wet and humid conditions, and moderate noise levels
• Occasional exposure to refrigeration and freezer environments, moving mechanical parts, airborne particles, cleaning chemicals, sharp objects, and electrical hazards
• Exposure to food service equipment including ovens, steamers, mixers, kettles, beverage dispensers, dish machines, cash registers, and computers
• Exposure to patients, visitors, and employees in a healthcare environment
• Personal protective equipment may include gloves, eye protection, masks, and other PPE as required by hospital policy

EQUIPMENT/TOOLS:

Operate food service equipment such as ovens, steamer, mixers, steam-jacketed kettle, microwave, toaster, plate warmer, sealer, steam tables, dish machine, beverage dispensers, coffee urns, cash register, calculator and computer.

WORKING CONDITIONS:

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 frequently exposed to hot, wet and/or humid conditions. (Hands are frequently wet.) There is an increased risk of burns and cuts due to the frequent handling of hot food items and working around hot equipment.

The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, sharp items and risk of electrical shock. The noise level in the work environment is usually moderate.

The employee is exposed to sick people in this job. Employees are expected to follow proper precautions when near individuals with contagious infections. The employee works in close proximity with others. Their workload may be affected by the speed and competency of coworkers.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

Vision must be correctable to view computer screens and read printed information. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.

Hearing must be in the normal range for telephone contacts and other conversations.