COOK (FT)

JOB SUMMARY


Responsible for the planning, preparation and serving of physician ordered meals to patients, quality food choices with regard for economics, labor intensity and presentation. Sanitation and food handling are to be held to the highest standards in the Department. To enhance the position by being a team player and to offer training and help to other department employees to succeed in portraying the Nutrition Service department as a true model for customer service and quality care. Patient confidentiality and customer service are to be practiced at all times. Maintains high ethical standards when supervising employees, exhibiting appropriate dress, language and examples.

MINIMUM QUALIFICATIONS:


High School or GED preferred.


Previous commercial kitchen experience

Knowledge, Skills and Abilities Required:


Experience in commercial kitchen, able to read recipes and cook in batch quantities. Team player, ability to work independently, punctual, problem-solving abilities and positive interpersonal communication skills are essential. Must be able to ambulate and stand for long periods at a time. Ability to lift, bend, kneel, reach, push/pull loads required. Able to tolerate rapid fluctuations in work load.

Expectations:


Maintains high ethical standards, maintain patient confidentiality, be an integral part of our Service Excellence Initiative. Shares knowledge with peers and participates in the orientation of new employees. Flexible in meeting the needs of the department, reports to work at the assigned time. Completes assignments in a timely manner. Adheres to unit dress code. Expected to cross train to other areas and willingly float to other areas of the department when requested to do so. Demonstrates professional behavior., cheerful and ready to work.