Cook

Cook

Chambersburg Hospital

Full Time: 80 Hours/Biweekly

Hours: Hours Vary Between 5:00am - 7:30pm

Every Other Weekend and Holiday, Required

Under the direction of the Cook II, uses a variety of kitchen utensils/equipment to cook and prepare food appropriate to meet patient's nutritional needs; cooks and prepares food for catering and cafeteria areas in compliance with recipe and presentation standards. Performs appropriate cleaning/sanitation activities in accordance to departmental standards.

Responsibilities

Essential Functions and Responsibilities

Technical Excellence

• Thinks critically; utilizes sound judgment; promptly reports potential risks.
• Maintains state of art knowledge of area of specialty, healthcare trends and practice, and populations served.
• Maintains a level of computer literacy appropriate to their role.
• Meets and maintains current all unit specific and organizational skills/competencies, certifications/licensures, as required.
• Completes hospital-required reviews, e.g. HIPAA, safety, health screening, care concerns, and others as assigned.
• Adheres to National Patient Safety Goals.

Job Class Specifics

• Maintains both patient and employee confidentiality.
• Demonstrates commitment to the values of the department to ensure the quality of service provided.
• Demonstrates knowledge of own role in the event of a fire.
• Demonstrates high standards of personel hygiene; washes hands using proper technique.
• Wears approved hair restraints in food preparation areas.
• Demonstrates proper glove usage. (both non-latex and cutting gloves).
• Demonstrates cost effectiveness as evidenced through efficient use of materials and personnel resources.
• Documents refrigeration/freezer equipment temperature logs and labels/dates in reach-in and meat cooler.
• Demonstrates proper food handling techniques; monitors food for attractive garnishes, proper portion sizes, and work flow in accordance with HACCP guidelines.
• Ensures all food has been properly taste tested prior to meal service.
• Attends scheduled inservice programs.
• Calculates weights and measures using all units of measurements; accurately computes ratios and volumes of recipe requirements.
• Prepares all special patient requested items as written by the diet office in a timely manner so patient tray assembly and distribution are not delayed.
• Directs proper cleaning and sanitation procedures as evidenced by results of Quality Assurance activities.
• Takes direction well from management and puts instruction into effect.
• Communicates well with others as evidenced by proper and timely job completion.
• Reads recipes; understands the staging of ingredients to insure satisfactory product outcome.
• Cleans each piece of equipment immediately after use; has adopted the "clean as you go" policy; performs other cleaning as assigned.
• Plans cooking schedule to ensure that foods will be ready at specified times; does not prepare too early.
• Completes Daily Production logs.
• Completes waste log daily.

Qualifications

Qualifications and Standards

Education: High school graduate or the equivalent preferred. Technical/vocational coursework specializing in hotel or institutional cooking preferred.

Experience: Experience applying customer service behaviors and communication skills required. Minimum of 1 to 2 years institutional food preparation as a cook in a Hospital or a restaurant setting is required; knowledge of modified/restricted diets and portion control required.

Demonstrated ability to operate convection oven, combo oven, tilt grill, steamers, 35 qt. mixer, buffalo chopper, and ability to properly handle cutlery. Certifications/Licensure: None required.