Cook I

Salary Range

$19.47 - $31.07
Overview

Located in the heart of Washington, we enjoy open skies, snow-capped mountains, and the lakes and rivers of the high desert. We are the proud home of orchards, farms, and small communities. Confluence Health actively supports the communities we serve and their quality of life through our community support program and through our individual efforts as involved community members.

Employees of Confluence Health receive a wide range of benefits in addition to compensation.

• Medical, Dental & Vision Insurance
• Flexible Spending Accounts & Health Saving Accounts
• Paid Time Off
• Generous Retirement Plans
• Life Insurance
• Long-Term Disability
• Gym Membership Discount
• Tuition Reimbursement
• Employee Assistance Program
• Adoption Assistance
• Shift Differential

For more information on our Benefits & Perks, click here!


Summary

Up to $500 in Bonuses!

Applies to external candidates only.

Shifts are primarily 5:30am-2:00pm or 7am-3:30pm and are subject to change based on department need. Must be willing to work weekends and holidays.

Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items. All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality.


Essential Functions

1. Prepares orders for patient, staff, visitors and catering using standardized recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef.
2. Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station.
3. Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose.
4. Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.
5. Performs work assignments in accordance with regulations and standards applicable to personal hygiene and food preparation/handling/disposal; keeps abreast of department standards, as well as local, state, and federal agency guidelines.
6. Assists customers with orders by answering menu and recipe-related questions.
7. Works cooperatively and effectively with staff, vendors, and the public to provide excellent value to all our customers. Uses proper business conduct when dealing with suppliers and customers. Tactfully coordinates needs and challenges with staff and supervisors. As needed will answer phone, deliver food, go to the store, and assist in other areas of the department.
8. Attends all required safety training programs and can describe responsibilities related to general safety, department/service safety, and specific job related hazards. Attends all required safety education programs. Provides complete and accurate responses to safety questions. Operates assigned equipment and performs all procedures in a safe manner as instructed. Maintains work area and equipment in condition required by department standards. Demonstrates proper body mechanics in all functions.
9. Follows the hospital exposure control plans/bloodborne and airborne pathogens. Demonstrates knowledge of techniques, procedures, and correct use of protective barrier equipment. Ensures a safe environment by instituting appropriate control measures. Attends annual education programs.
10. Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment. Interacts with all of the above in a considerate, helpful, and courteous manner as observed by supervisor and peers. Fosters mature professional relationships with fellow employees in a courteous, friendly manner as measured by management observation and peer input. Maintains professional composure and confidence during stressful situations. Maintains open communication using appropriate chain of command regarding issues. Conducts all work activities with respect for rights and wishes of patients, visitors, families, and fellow employees. Maintains confidentiality of all hospital and patient information at all times as observed by peers and management. Presents neat appearance in proper attire and identification as required by the position, department, and hospital policy. Continuously displays a 'can do' attitude within the department and across departmental lines to contribute to the overall customer service program in place at hospital.
11. Promotes effective working relations and works effectively as part of a department/unit team inter- and intradepartmentally to facilitate the department's/unit's ability to meet its goals and objectives. Participates in staff meetings as determined by supervisor. Supports the hospital's mission, policies, and procedures through attendance and participation at committee meetings, if applicable. Utilizes automated system to communicate inter- and intradepartmentally, as appropriate. Completes work assignments on time/readily accepts assignments as observed by supervisor. Reports to work on time and is at work as scheduled, as observed by supervisor.
12. Follows procedures, standards of safety, and personal hygiene as required by the department. Hands are properly washed and hair covering worn when working with food. Reports to work in proper uniform. Follows the department safety rules.
13. Maintains a "clean as you go" work space.
14. Performs other duties as required or assigned.

Demonstrate Standards of Behavior and adhere to the Code of Conduct in all aspects of job performance at all times


Qualifications

Required:

• Two years of progressively responsible related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate the capability to meet the requirements of the position.
• Obtain and maintain a Valid Department of Health Food Handler's permit issued by the State of Washington

Desired:

• High school diploma or equivalent
• Vocational training courses in large-quantity cooking is strongly preferred.
• Advanced Food Safety Certification (NEHA or ServeSafe)

Physical/Sensory Demands

O = Occasional, represents 1 to 25% or up to 30 minutes in a 2 hour workday.

F = Frequent, represents 26 to 50% or up to 1 hour of a 2 hour workday.

C = Continuous, represents 51% to 100% or up to 2 hours of a 2 hour workday.

Physical/Sensory Demands For This Position:

• Walking - C
• Sitting/Standing - C
• Reaching: Shoulder Height - O
• Reaching: Above shoulder height - O
• Reaching: Below shoulder height - F
• Climbing - O
• Pulling/Pushing: 25 pounds or less - O
• Pulling/Pushing: 25 pounds to 50 pounds - O
• Pulling/Pushing: Over 50 pounds - Not Specified
• Lifting: 25 pounds or less - F
• Lifting: 25 pounds to 50 pounds - O
• Lifting: Over 50 pounds - Not Specified
• Carrying: 25 pounds or less - F
• Carrying: 25 pounds to 50 pounds - O
• Carrying: Over 50 pounds - Not Specified
• Crawling/Kneeling - Not Specified
• Bending/Stooping/Crouching - O
• Twisting/Turning - F
• Repetitive Movement - F

Working Conditions:

• Not Specified.

Job Classification:

• FLSA: Non-Exempt
• Hourly/Salary: Hourly

Physical Exposures For This Position:

• Unprotected Heights - No
• Heat - Yes
• Cold - Yes
• Mechanical Hazards - Yes
• Hazardous Substances - Yes
• Blood Borne Pathogens Exposure Potential - Yes
• Lighting - Not specified
• Noise - Yes
• Ionizing/Non-Ionizing Radiation - No
• Infectious Diseases - Yes