Cook

Cook

The Cook uses food production knowledge to follow standardized recipes and prepare a variety of menu items to include specialty items for patients and employees.

Functions and Duties

• Works as short order cook, preparing made-to-order grill items as directed.
• Performs set-up, arrangement, and follow up activities for catered events.
• Performs a variety of assigned duties in Food and Nutrition Service to provide customers with quality service in accordance with the mission, vision and values of the organization
• Consistently prepares food items in accordance with established recipes.
• Maintain quality standards for ingredients before use in food items prepared.
• Modifies preparation of meal items to conform to dietary restrictions for patients on modified diets (examples include: sodium restricted, fat controlled, pureed, et al).
• Determines if meal items are prepared and available for service fifteen (15) minutes prior to established start of meal service.
• Assembles food items for patients according to diet order following production sheets.
• Consistently uses the "oldest" food items first keeping in line with First In First Out (FIFO) principles.
• Uses food labels with time and date information for items opened or leftover food items before placing in storage.
• Uses opened/leftover food items prior to expiration to control food waste and financial loss.
• Prepares food items for next day's meal according to preparation and production sheets.
• Documents food production data onto food production worksheets after meal service.
• Documents food temperatures prior to and during meal service period.
• Completes department sanitation and safety checklist.
• Performs all other duties as assigned.

Minimum Qualifications

• High school diploma or equivalent (GED) preferred not required
• One to two years of job-related cooking experience required
• Food Handler certificate
• Serve safe or TAP food handler certification
• Ability to communicate in Spanish is helpful
• Knowledgeable in the use of computers
• Ability to provide daily service to customers
• Able to operate foodservice equipment
• Demonstrates knowledge of food safety and sanitation principles

Physical Demands

• Sit or stand for a prolonged period of time. Regularly exposed to body fluids with the risk of blood borne pathogens or airborne pathogens. Able to wear personal protective equipment (PPE) (mask, gown, and gloves) when required
• Able to lift twenty-five (25) pounds from floor to waist using proper body mechanics
• Able to transfer or position clients greater than fifty (50) pounds with assistance or assistive devices
• Requesting assistance is expected
• Required in positioning and moving clients and medical equipment. Pushing required performing cardiopulmonary resuscitation (CPR)
• Considerable twisting, bending, stooping, kneeling and reaching during many aspects of clients care (bathing, making beds, setting up and monitoring medical equipment)
• Able to use one or both hands for grasping, pushing/pulling and fine maculation to perform procedures
• Able to feel vibrations, temperature changes and pulses
• Near acuity: clarity of vision at twenty (20) inches or less; with 20/40 vision or better with or without correction
• Far acuity: clarity of vision at twenty (20) feet or more; with 20/40 vision or better with or without correction
• Able to accurately read labels and prepare medications. Read written communication and monitor medical equipment findings
• Ability to adapt to continually changing environment. Able to accept constructive criticism and accept own limits. Emotional and mental stability needed to maintain a therapeutic relationship with clients, families and health team members
• Able to hear a forced whisper at five (5) feet