Cook

Cook

This position is responsible for performing a variety of tasks associated with dietary cooking in a hospital environment. Hours to include days, nights and weekends.

Reports to Dietary Manager, Kitchen.

Performs a variety of general duties including preparation, cooking, simple calculations, delivering and recording of food products.

Ability to keep up with work flow, possesses dexterity needed in preparation/cooking procedures, and has good communication with the elderly and family.

Employee must be able to visit with residents in absence of Dietary Manager to determine food tolerance and acceptance. Attend Care plans and other necessary meetings when Dietary Manager is not available.

Assist and prepare foods in a palatable and appetizing manner, set tables and serve meals to residents.

Employee must possess initiative and judgment involving setting up meals, making suitable substitutions where necessary, and follow standard recipes and approved menus.

Prepare and restock nutritional cart for the HS snack. Prepare additional nutritional foods and ensure next shift items are removed from freezer.

Reading and following diet orders for Doctors, FNP, PA, and Nurses and to use simple mathematics for figuring quantities and altering recipes.

Operate, judge performance of, and care for equipment in proper manner. Monitor and record temperatures of foods, freezers, refrigerators, and walk-in cooler to ensure proper temperature and clean work area and per cleaning schedule.

Employment screening includes drug testing and background investigation.

Education: None

Commercial cooking and be able to operate all types of kitchen equipment.

Ability to read, speak, write, and follow oral and written directions.

Perform simple mathematics and possess exceptional customer service skills.

Work effectively and efficiently both independently and in a team environment.

Exhibit neatness in person and work habits.

Some course work in various methods of food preparation and hygiene, purchasing and estimating requirements, management of kitchen and storage rooms.

Work in clean, well-lighted and ventilated kitchen; atmosphere usually warm and humid with possible hazards of burns, cuts, and falls.

Kitchen environment. Must be able to lift a minimum of 50 lbs. Frequent standing, walking, lifting, carrying, and reaching. Must work in constant changes of temperatures with possible hazards of burns, cuts or falls.