COOK

Job Title

Under the leadership of the Supervisor, Culinary Services, this position will contribute to success by producing quality hot foods according to established recipes for patient's services, retail operations and catering events. Prepare food in accordance with applicable federal, state, and local regulations with established departmental policies and procedures. Ensure quality food services is provided at all times.

Essential Job Functions

Regular, consistent, on-site, and timely attendance.

• Food Preparation-Prepare food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, temperature and portion sizes. Follow recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Report any inconsistencies to the supervisor. Adjust recipes and substitutes ingredients if necessary, based on diet modifications and yields.
• Correctly and accurately produce or portion items on production sheets. Report any discrepancies between menu, production sheet and recipes to the supervisor.
• Maintain records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Make suggestions for use of leftovers. Plan production schedules with supervisor according to HACCP guidelines and menu requirements.
• Follow proper cooking techniques, which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.
• Perform simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.
• Cook and prepare food using a variety of methods and HACCP guidelines to produce a quality product.
• Operate/utilize a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product.
• Sample, inspect and test food to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards.
• Suggest new menu items and contributes ideas, to improve the workflow.
• Plan for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage. Cover labels and dates all items.
• Sanitation and Safety-Perform food service related duties in a manner which meets the established department and health standards for sanitation and safety.
• Practice good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.
• Use gloves as directed for serving food, sanitation and food production activities.
• Use proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department.
• Follow manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans.
• Refer to and follows MSDS when using chemicals in the workplace.
• Perform routine cleaning assignments and keeps work area and equipment neat, clean and sanitized.
• Report any equipment malfunctions or usage work condition promptly to supervisor.
• Ensure that all thermometers are calibrated periodically.
• Food Service-Distribute food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines. Hostess-Deliver and collect trays to patients in a timely and courteous manner adhering to department guidelines to ensure the patient receives the correct tray.
• Portion food with correct utensils and ensures that staff uses correct portioning tool for products on the tray line, cafeteria, catering, etc.
• Work a position on the tray line as assigned.
• Follow HACCP temperature guidelines for holding and serving of food items.
• Maintain flow of food to the cafeteria throughout the serving period without running out or over-producing.
• Enter patient room following established guidelines including properly identifying patient
• Offer assistance with tray set-up as per guidelines
• Confirm that patient is satisfied with tray and has everything selected
• Food Storage-Responsible for assuring that all food is stored safely, in proper locations and according to HACCP Policy.
• Store food in proper storage containers and proper storage location. Items are clearly labeled and dated.
• Check dates on stored items and plans usage accordingly to prevent waste.
• Utilize food items from storage locations on a FIFO basis.
• Inform the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.
• Maintain refrigerators in a neat and orderly condition. Rotates use of items in the refrigerator, freezer, and storeroom. Notify supervisor of discrepancy between menus, recipes and inventory items.
• Inventory items as directed by supervisor.
• Select and modify appropriate patient menus to comply with prescribed diet orders.
• Enter correct data into dietary software.
• Modify all menus to meet patient food allergies, supplements and preferences.
• Change and update patient menus to meet recent diet order.
• Modify patient to comply with established guidelines.
• Print patient labels for menus, tube feedings, etc.
• May be responsible for: Updates the nourishment cardex, prepare nourishments and tube feedings, to comply with the patient's current diet order.
• Maintain and update nourishment tickets through the day as per guidelines.
• Print nourishment labels that are accurate, neat, and legible.
• Accurately label and prepare tube feedings.
• Alert dietitians or diet technicians if tube feedings need ordered.
• Deliver nourishments as per policy or correctly stores until delivery.
• May be responsible for: Generate and maintain department records and/or reports.
• Generate food production replace with the ward tallies for patient production areas.
• Post daily meal census in kitchen during the a.m. and p.m.
• Update production count throughout day, alerts cook's area.
• Record all extra trays, guest trays on late trays document.
• May be responsible for: Receive and distribute accurate information and message to peers and staff.
• Answer all phone calls per department guidelines.
• Provide relief coverage for department management--i.e. answering phone.
• Identify and refers patients requiring further nutrition intervention to the dietitian/diet technician.
• Distribute all messages in a timely manner.
• May be responsible for: Checks patient tray line following HACCP guidelines.
• Ensure proper hand hygiene is followed; hand washing and use of gloves.
• Check that hair is properly restrained.
• Utensils are clean and sanitized.
• Food meets required temperature before and during tray line.
• Food is attractively plated.
• Plates and trays are free of spills.
• Tray line begins and ends on time.
• China is free of cracks, chips, etc.
• Other related duties as assigned.

Required Qualifications

• High School Diploma, GED or higher level of education.
• Six (6) months of experience in food production and preparation.
• Good organizational skills, independent and critical thinking skills, and sound judgment.
• General mathematic ability to calculate or modify recipes.
• Able to operate small and large kitchen equipment.
• Able to read and interpret menus and recipes.

Preferred Qualifications

• Culinary classes and/or Vocational/Technical training in cooking and food preparation.
• Serve Safe Certification

License, Certification & Clearances

• Act 34-PA Criminal Record Check from the PA State Police system.

Supervisory Responsibilities

• This position has no direct supervisory responsibilities, but does serve as a coach and mentor for other positions in the department.

Position Type/Expected Hours of Work

• Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
• Travel may be expected locally between Independence Health System locations.

AAP/EEO

• Independence Health System is an Equal Opportunity Employer. It is the policy of Independence Health