Cook

Description

The Cook prepares meals for the patients and staff in accordance with established menus and dietary plans.

ESSENTIAL FUNCTIONS (include, but not limited to the following)

• Prepares meals and menu items from established recipes and dietary requirements
• Procures required food items for daily menu preparation
• Prepares food items by cutting, slicing, chopping and dicing according to patient needs and/or set recipe standards
• Assembles and checks patient trays during designated meal service to ensure accuracy, timeliness and appearance standards are met
• Delivers and retrieves meal trays to and from patient areas
• Receives and reviews catering requests; prepares estimate of quantities of food, beverage and paper-ware needed
• Maintains log of meals prepared by client type including, but not limited to: family meal, NIH, physician and students
• Modifies patient meals as needed by substituting appropriate alternative food items based on stated preferences
• Performs catering set up including, but not limited to: table arrangement and presentation of menu items for visual attractiveness and smooth flow; breaks down and retrieves all catering items
• Prepares bulk items including, but not limited to: cuts onions, shreds lettuce/carrots and cuts vegetables, meats, poultry, fish and fruit
• Places inventory and food items in designated storage areas
• Cleans and sanitizes interiors of refrigerators and freezers
• Participates in departmental orientation, on the job training and quality assurance programs/initiatives
• Participates in a variety of department and hospital educational programs to maintain current skill and competency levels; identifies and discusses performance or training needs with Supervisor
• Records daily temperatures for all refrigerators and freezers in temperature log sheets
• Rotates inventory of stock items in refrigerators, freezers, dry storage according to established procedures and standards
• Perform other duties as assigned

Requirements

• Two years of experience in a large volume food kitchen, healthcare setting with responsibility for preparation of patient meals, preferred.
• High School Diploma or GED equivalent
• Current Food Handlers Card or ServSafe Certification, required

Indian Preference and Equal Employment Opportunity

SCAHC gives preference in hiring to San Carlos Apache Tribal members and other Native Americans in accordance with the San Carlos Apache Tribe's Tribal Preference Policy, as set forth in Section 402 of the Tribe's Human Resources Department Policies and Procedures Manual. Otherwise SCAHC does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect him/her because of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, citizenship, veteran status, military or uniformed services, in accordance with all applicable governmental laws and regulations. In addition, SCAHC complies with all applicable federal, and Tribal laws governing nondiscrimination in employment.