Cook

Cook

Under general supervision will be responsible for food preparation including but not exclusive to soups, meats, and vegetables. Food will be attractively prepared, garnished and flavors will comply with applicable dietary constraints. Strict control of time and temperature in food preparation is expected. Will be responsible to maintain a secure, safe, and clean environment.

PRINCIPAL DUTIES AND RESPONSIBILITIES :

According to assignment performs duties associated with the following responsibilities:

• Supports the Mission and Vision of RML Specialty Hospital by demonstrating RML's Core Values of Service, Teamwork, Accountability, Integrity, Respect, and Stewardship (STAIRS) in all actions. Promotes a positive patient/customer experience by exemplifying the principles of the Language of Caring in all interactions with patients, families, and co-workers.
• Prepares food for the cafeteria, patient trayline, and catering functions according to the planned menu and quantities needed.
• Demonstrates competency in operating a variety of kitchen equipment safely. Reports equipment failure on a timely basis to management.
• Rotates stock ensuring freshness of products using products according to first in, first out concept and avoids waste. Informs management of outdated or deteriorated products.
• Demonstrates ability to interpret menus and meal plans. Follows standardized recipes.
• Prepares foods within the allotted time frames, insuring delivery of final product to designated areas on time.
• Completes time and temperature and quality control documentation for food safety.
• Complies with portion controls.
• Ensures proper seasoning of foods according to dietary restrictions.
• Maintains appropriate inventory of food and supplies. Notifies management staff of stock out items or anticipation of food or equipment needs.
• May participate in recipe and menu development and testing of food products.
• Complies with local and state regulations regarding food production including sanitation time and temperature controls during food preparation, holding and serving.
• Keeps cooking area clean, orderly and sanitary including large and small appliances, utensils, counters and other related equipment.
• Assist in the control of the food budget by appropriate and economical food preparation and by preparing appropriate amounts of food and judicious use of ingredients.
• Patient Tray Line:
  • Performs assigned tasks such as transporting food to service line, placing food and condiments on trays, and loading trays on carts for transportation.
  • Controls service temperature of foods by maintaining appropriate amounts on tray line.
  • Observes portion control standards at all times. Observes sanitation standards at all times.
• Adheres to established hospital and departmental safety guidelines.
• Attends hospital and department meetings, inservices and reviews as required.
• Performs other duties as assigned.
• Respects patient confidentiality, providing necessary information and data to the clinical dietitians and direct patient care staff.

JOB REQUIREMENTS & CHARACTERISTICS

MINIMUM - PREFERRED

Skills & Abilities - The interpersonal skills to communicate with patients, customers, trainees, peers and management. Creates a positive work environment for learning by promoting teamwork and demonstrating an optimistic and encouraging attitude. Physical ability for constant standing or walking. Ability to produce quality and quantity food. Weight lifting ability of 40 lbs. Ability to push and pull carts.

Knowledge & Experience - Level of knowledge equivalent to completion of high school. Minimum of two years of quantity food preparation. Through knowledge of cooking and food preparation equipment. Knowledge of food measurements and portion control. - Prefer two years of quantity food preparation in a healthcare environment.

License/Certification - Willingness to take the food sanitation course. Ability to pass the exam. - Sanitation Certificate.

Working Conditions - Exposed to various working kitchen elements such as knives, slippery floors, heat from stoves, dishes, hot equipment and pans, cold exposure from refrigerators and freezers and other kitchen-related equipment.