Cook - Registry

Food Service Worker

Major Responsibilities: Quality food preparation follows standardized recipes and ingredient control, proper preparation procedures, checks food temperatures, texture, color, aroma, and taste prior to service, batch cooks all food products which do not maintain temperature, texture, color aroma or taste if held for thirty minutes. Safe food handling procedures proper food rotation, safe food storage, proper re-thermalization and de-thermalization of all, utilizes products within 48 hours of preparation date. Proper time management follows position timeline/job routine, maintains department timeline through on-time performance, adheres to department's attendance/clock-in policies, productive and efficient use of non-break time. Responsible cost controls records all food production amounts, produces food products to meet requested amounts, proper use of food products, utilization of carryovers. Training attends scheduled department inservices, attends/gives feedback/participates in production meetings, successfully cross-trains in all production positions, assists with cross-training of other employees, reports any problems with recipes, production sheets, production numbers promptly for Continuous Quality Improvement. Guest relations contributes to hospital's philosophy, mission statement, and values in all interactions, follows established uniform policy, maintains a professional image, responds positively to all requests and interactions.

Education/Experience Required: Preferred one year or healthcare/trayline experience HS diploma or equivalent. Knowledge, Skills & Abilities Required: Ability to read, write, speak and understand the English language, as related to essential job activities. Prior cooking experience 1-2 years preferred. Ability to communicate effectively.

Physical Requirements and Working Conditions: Exposed to some extreme temperature changes, heat-cooking areas, cold-cooler and freezers. Ability to lift up to 50 pounds occasionally with assistance and/or 20 to 35 pounds frequently and/or 10 to 20 pounds constantly. Large amounts of bending, as related to essential job activities. Wet, slippery floors. Contact with cleaning chemicals. Various shifts and work positions. This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.