Cook - Per Diem

Cook

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

Essential Functions (Key Roles & Responsibilities):

• Must be able to effectively interact appropriately to an individual's intellectual level and physical abilities.
• 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. Ensure that all foods prepared meet existing standards for quality, freshness, taste, and appearance.
• Maintain workstation and area in a clean and orderly condition.
• Ensure that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
• Ensure that required sanitary levels are maintained 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.
• Performs other duties as assigned Complies with all policies and standards.

Qualifications:

• High School Diploma or Equivalent required or Trade/Technical/Vocational Diploma 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+ (w/assisted device)
• Carrying Occasionally (3-33%) 35lbs+ (w/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%)

Work Location: 30 Locust Street

Scheduled Weekly Hours: 0

Employee Type: Per Diem

Work Shift: Rotating (United States of America)

Pay Range: $18.81 - $26.15/Hourly

Grade: SC2C26