COOK II

The hours will generally be 9:30am-6:30pm. but could vary at times and be 6:00am-3pm. Essential Duties and Responsibilities Prepares menu items from standardized recipes, ensuring high quality, satisfying and safe foods are ready on time for our patients, residents, employees and guests. Maintains food production counts and reports. Disassembles, cleans, and reassembles cooking equipment. Maintain regulatory or higher standards for sanitation of the assigned areas. Acts a role model and reference for employees. Works willingly and accepts assignments as given. Attends all mandatory meetings and programs. Participates in opportunities that enhance personal and professional growth. Performs other duties as necessary or assigned. Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct. Complies with all applicable state and federal regulations and JCAHO standards. Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual. Maintains the confidentiality of patient, resident, employee and organizational information. This job has no supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Working towards a High school diploma, GED, or similar certification. 1 year of experience as a Cook or other related foodservice setting. Position Requirements, Certifications, License Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to follow instructions. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to maintain personal hygiene. Language Skills Ability to read analyze and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before customers, patients, families and employees of the organization. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; talk and hear; and use hands to finger, handle or feel. The employee is frequently required to stoop, kneel, crouch, and reach with hands and arms. The employee is frequently required to walk and sit. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is frequently exposed to wet and/or humid conditions, extreme heat and cold, wet floors, and moving mechanical parts. Exposure to sharp-edged utensils and containers, moving equipment and machinery. Frequent exposure to moving machinery and cleaning, disinfecting chemicals, heating appliances and cooking apparatus. Frequent exposure to chemicals including cleaning solutions, perfumes, dyes, etc. Due to the nature of business in a health care setting, although risk is minimal, any employee of St. Anthony may be exposed to moving mechanical parts, fumes or airborne particles, blood borne pathogens, unpleasant sights, odors, and/or materials in patient care and/or provider work areas. The noise level in the work environment is usually moderate. Preferred High School or better. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr