Cook

**TITLE:** Cook 3 **REPORTS TO POSITION:** Executive Chef / Food Services Supervisor**DEPARTMENT:** Food Services**DATE LAST REVIEWED:** August 2024**OUR VISION:** Creating America’s healthiest community, together**OUR MISSION:** In the spirit of love and compassion, better health, better care, better value**OUR VALUES:** Accountability, Caring and Teamwork**DEPARTMENTAL SUMMARY:** The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café.**POSITION OVERVIEW**: The Cook 3 will prepare foods for patient room service (hot line) and café according to standardized recipes, established policies and procedures. In addition, this position will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers.**ESSENTIAL FUNCTIONS AND DUTIES:**Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.Follows recipe cards, as well as production, portion, and presentation standards.Prepares a wide variety of daily food items for “hot line” patient room service and café utilizing standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, frying and grilling.Completes mis en place and set-up station for breakfast, lunch, and/or dinner service.Maintains clean and organized work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards.Operates, maintains and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills and other equipment in a manner that creates efficiency and high quality food items.Dates all food containers and rotate as per policies, properly following the guidelines of the health department food codeChecks pars for shift use, determine necessary preparation, freezer pull and line set upMonitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs.Returns all food items not used to designated storage areas, being sure to cover/date all perishablesEnsures appropriate supply of food items are prepared each day.Assists in setting up plans and actions to correct any food cost problems, control food waste, loss and usage.Implements steps to correct quality issues and ensure the highest quality of food items are always available.Monitors quality and customer feedback/requests of food items.Establishes and maintains strong relationships and communication with all food service caregivers to ensure all food items are meeting the needs of room service and café.Accurately interpret weights, measures and pricingMaintains intermediate understanding of health codes and advanced knife skills.May provide training to new employees.Utilizes computer applications, electronic email and MS Office applicationsProvides support to other areas of food services as directed by manager, supervisor or coordinator including delivery of food to patients, as neededSupports the vision, mission and values of the organization in all respects.Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.Provides and maintains a safe environment for caregivers, patients and guests.Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate.May perform additional duties of similar complexity within the organization, as required or assigned.**EDUCATION** **Required**: N/A**Preferred**: High School Diploma or equivalent**LICENSURE/CERTIFICATION/REGISTRATION****Required**: Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification **Preferred**: ServSafe Manager Certification**EXPERIENCE****Required**: 4 years of previous culinary experience or,Associate’s degree in a related culinary field and 1 year of previous culinary or,Culinary certificate and 2 years of culinary experience.Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment.**Preferred**: 3 years of high volume and line cooking experience.**PERSONAL PROTECTIVE EQUIPMENT**Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.**ADDITIONAL POSITION INFORMATION:**Possess basic arithmetic skillsMust have solid communication skills and strong interpersonal and collaborative skillsAbility to multitask and work independently in patient room service (hot line and pantry) and café.Intermediate knowledge of food service routines, food safety and handlingBasic to intermediate ability and experience in computer applications, electronic email and MS Office applications**PHYSICAL REQUIREMENTS:**Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level.Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation.Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level.Exposure to Elemental FactorsOccasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.Blood-Borne Pathogen (BBP) Exposure CategoryRisk for Exposure to BBP.Schedule Weekly Hours:40Caregiver Type:RegularShift:Variable (United States of America)Is Exempt Position?NoJob Family:COOKScheduled Days of the Week:As Scheduled (may include weekends and holidays)Shift Start & End Time: #J-18808-Ljbffr