Cook

Job Summary Prepares, seasons and cooks food for hospital patients, employees and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors and Clinical Dietitians. Duties Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e., infant, pediatric, adolescent, adult and geriatric. Prepares, seasons and cooks food. Cuts, pours, measures and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assists with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Wills assist all Dietary employees with additional tasks as required. Wills help with department audits such as: patient rounding, hostess audits, physical and food audits and handwashing audits. Call Center Duties Provide excellent patient care to all patients. See all patients as required to get meal options and follow dietary restrictions. Answer the phone quickly and provide guidance for all patients and staff. Will always provide excellent patient safety. Will assist with wrapping silverware, helping in dish room, filling stock orders and pop machines and keeping the office clean and in standing order. Qualifications Capable of operating kitchen equipment. Have good math and communication skills. Be able to read and speak English. Have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. Be able to deal effectively with a fast‑paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred education: high school graduate or GED. Culinary degree. Preferred 1 year in food production. Must obtain Serv Safe within 1 year of employment. Physical Requirements Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stopping, bending, kneeling and crouching. OSHA Exposure Classification As required by infection prevention and control policies. Personal Protective Equipment Coat or apron, hat and non‑sterile medical gloves. Exposed to electrical hazards, cuts and burns. Exposed to hot, humid, noisy equipment/environment and varying degrees of kitchen elements. The above list of accountabilities is intended to describe the general nature and level of work performed by the positions; it should not be considered exhaustive. Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or other status protected by applicable law. Insight is an Equal Opportunity Employer Workplace #J-18808-Ljbffr