Cook

Create a working atmosphere, according to Food Services' mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed on a daily basis. Prepare sandwiches, salads and short order items according to the recipe and/or customer specification. Prepare meals for Patient Room Service. Follow proper food handling, sanitation and storage procedures. Utilize all recipes, menus and production forecast provided by the hospital's Computrition system. Communicate effectively with patients, families, coworkers and internal/external customers. Adhere to department, hospital and culinary policies and procedures. Performs other duties as assigned or directed to meet the goals and objectives of the hospital.

Job Responsibilities:

• Prepare sandwiches, salads, and short order items according to the recipe. Prepare and garnish all food items according to menu specifications. Present food using proper presentation techniques. Set up for meal periods by setting stations based on anticipated volumes. Coordinate menu item completion with the Retail Team. Complete food requisitions to maintain inventory items. Meet or exceed industry standards for food preparation, storage, and service. Uphold quality and consistency in all menu items prepared and served. Maintain the appearance of all work areas. Accommodate special requests based on customers' personal preferences. Serve customers in the Kay Cafe and special functions. Provide Chefs and Retail Team with feedback from day-to-day operations.
• Prepare meals for patient Room Service. Prepare menu items for regular and special diets. Prepare sous vide prep as needed. Complete Room Service checklist as directed.
• Follow proper food handling, sanitation, safety, and storage procedures. Maintain cleanliness of coolers, freezers, storage, and work areas. Complete and assign cleaning duties as necessary. Record and maintain all assigned temperature logs. Operate all kitchen equipment safely and properly. Keep equipment clean and in proper operating condition. Coordinate the breakdown of leftover items and kitchen cleanup at the end of the shift. Respond properly in any hospital emergency or safety situation. Report and handle any accident immediately, no matter how minor.
• Utilize all recipes, menus, and production forecasts provided by the hospital's Computrition system. Maintain production forecast levels. Record production forecasts and waste regularly and consistently.
• Adhere to department, hospital, and culinary policies and procedures. Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and uniform procedures.
• Performs other duties as assigned or directed in order to meet the goals and objectives of the department
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

• High School Diploma or GED required

Minimum Experience:

• One year of experience cooking in a full-service or institutional kitchen required.

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire. Employee must maintain current certification during employment.

Physical Demands and Working Conditions:

• 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
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear
• The employee is occasionally required to sit and stoop, kneel, or crouch
• The employee must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus
• 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
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat
• This position requires standing for long periods of time in a kitchen environment
• The noise level in the work environment is usually moderate
• The position requires day, evening & weekend availability
• An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job
• The employee must move about the work space to access work surface and shelves, cabinets, drawers, and equipment that are at, below or above the work surface.
• Nothing in this job description limits management's right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management's assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation
In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $19.50 - $28.50 per hour for the role of Cook.

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