Cook - Food and Nutrition Services (PRN)

Food Service Cook The Food Service Cook performs a variety of tasks that facilitate the preparation and service of nutritious food to patients, staff and visitors. Schedule: PRN (As Needed) Variable Days 8 Hour Shifts Compensation: $21.20/hr +DOE PRN Differential Weekend Differential Essential Functions, Duties and Responsibilities: Performs routine duties related to preparation and serving of food. Must become knowledgeable on how to use special diet manual for patient menus. Assist in supervising dietary functions and personnel in the absence of the kitchen manager. Prepares food for cooking by washing, peeling, shredding, slicing and mixing of various food items. Plan food production to coordinate with meal serving hours so that quality, texture, temperature and appearance of food are preserved. Operates dishwasher or assists with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc. Serves food in cafeteria for visitors and staff following dietary sanitary and safety guidelines. Plate meals on patient tray assembly line following menu directives for determining food items for each tray. Follows Standard Precautions using personal protective equipment as required. Performs telephone, clerical, stocking and inventory duties as assigned. Maintain confidentiality of all work information. Demonstrates ability to function successfully in a team-oriented environment. Other duties as assigned. Additional Responsibilities: Meet annual education requirements. Full time position, 40 hours per week. Qualifications (Required): High School graduate or equivalent. Prior cooking in food service and cashier experience required. Skill and ability to use all kitchen equipment. Ability to read, write and carry out instructions. Good interpersonal and communication skills. Additional Desired Qualifications: Institutional food service experience. Certified Chef. Current ServSafe Certificate. Physical Demands: Medium- Heavy: Lift: 60 lbs from floor to waist height using proper body mechanics. Lift: 50 lbs from waist height to shoulder height using proper body mechanics. Carry: 60 lbs 40 feet. Push: 60 lbs of force 35 feet. Pull: 60 lbs of force 35 feet. Machinery and Equipment: Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/freezer, warmer, food carts, trays, etc.) Exposure: Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise. Rare exposure to blood and body fluids. Livingston HealthCare