Cook (Full Time, Variable Hours)

Description

Salary Range: $40.10 - $45.51 + applicable differentials 

Job Description

Job Code: 102

Prepares, seasons, and cooks food for hospital patients, employees, and visitors.

In addition to performing the essential functions listed below, may also be assigned other duties as required.

Reports to:  Food Service Supervisors

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Job Description Template – Revised 10/12/04

1. Education
   1. Required: High School Graduate. Graduation from a formal technical school specializing in hotel or institutional cooking may be substituted if worker has experience.

1. Work Experience
   1. One to four years in hospital, institutional, or restaurant cooking.
2. Skills and Abilities
   1. Written and verbal ability required to read and understand written instructions, recipes, and labelsand to communicate with Food Service personnel and supervisors.
   2. Finger and manual dexterity and motor coordination are required to manipulate kitchen utensils skillfully and without harm to self or others.
   3. Form perception and color discrimination are required to detect differences in appearance of food, indicating completion of cooking time, deterioration or contamination.

Essential Job Responsibilities

1. Adjusts heat controls and times on cooking equipment to assure foods are cooked at proper temperatures to yield highest quality and quantity.
2. Procure goodsfoodstuff from refrigerators, freezers, and other storage areas.

1. Observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed according to each type of diet.
2. Tests food being cooked by validating internal temperature, tasting, smelling and/or piercing to determine that it is cooked.

1. Prepares ingredients by washing, trimming, cooking and/or seasoning of food items for each meal.
2. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment  such as blenders, mixers, grinders and slicers to make sauces, soups, stews and casseroles.
3. Bakes, roasts, grills, broils, steams and cooks on range a variety of foods including cereals, vegetables, meats, fish, poultry and other  items as required by recipe.foods.
4. Properly stores food items performing tasks including but not limited to labeling and organizing food components in storage.
5. Carves portions of meat, fish and fowl for individual servings.
   1. Serves foods for distribution on patient trayline, to the cafeteria and for special function meals.
   2. Apportions servings according to portion control guidelines, patient menu requirements, menu combinations or any other special meals prepared in the department.
   3. Maintains cleanliness and organization of work areas as it relates to food preparation surfaces and kitchen equipment.

1. Reviews menus and tally sheets to determine type and quantities of meats, vegetables, soups, salad/sandwich plates and desserts to be prepared.
2. Plans cooking schedule in conjunction with supervisor and/or dietitcian to ensure that food will be ready at specific times. Confers with dietitcians regarding modified, age-specific, and regular diet preparation and use of leftovers.

1. Informs supervisors of suspected poor quality food, spoiled food and wrong items delivered.
2. Informs supervisors of missing food items.
3. Assists with the program to order such items as meat, poultry, fish and vegetables for use in preparing meals.

1. Participates in quality and process improvement activities.
2. May be assigned to serve on Process Improvement teams.
3. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.

1. Complete annual in-services for the hospital and department.

1. Maintains cooking area in a clean, neat and orderly manner.

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Job Description Template – Revised 10/12/04

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Job Description Template – Revised 10/12/04

Physical Requirements

Job # 102 Job Title Cook

1. Physical Activities – General description.  Show average time (0 – 8 hours) per workday.

1. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. Standing: None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Bending: None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
5. Squat, kneel, None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:

1. Weight lifted / force exerted.  Show average time (0 – 8 hours) per workday:

1. 0 -25 lbs. (light): None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. 26 - 50 lbs. (med): None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. 51 + lbs. (heavy): None/minimal (0-1)  Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Describe type of activity: Pushing/Pulling  Reaching above shoulder level Lifting   Carrying.

1. Details of heaviest item/activity:

1. Repetitive use of hands. Show average (0 – 8 hours) / workday:

1. Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
3. Dexterity: Simple grasping  Power grasping  Fine manipulation.

Describe any special activity:

1. Repetitive use of feet (other than walking/standing), i.e. foot control.Show averagetime (0 – 8 hours)workday:

1. Right  Left  Both   None/minimal (0-1)  Occasional (1-2)  Frequent (3-4)  Continuous (5+ Hrs)

Describe any special activity:

1. Vision requirements:  Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more). 

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Job Description Template – Revised 10/12/04

Specific Vision Requirements:

1. Color Vision (ability to identify and distinguish colors)
2. Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
3. Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

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Job Description Template – Revised 10/12/04

Describe any special vision requirement:

1. Hearing requirements:  Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.

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Job Description Template – Revised 10/12/04

Describe any special hearing requirement:

1. Work Environment - This job requires exposure to the following environmental conditions:

1. Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk.
2. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation
3. Work near moving mechanical parts   g.    Extreme cold (non-weather)k. Vibration
4. Fumes or airborne particles h. Extreme heat (non-weather)

1. Noise level for work environment is: Very Quiet  Quiet  Moderate Loud Very Loud

1. Other (if applicable):

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Job Description Template – Revised 10/12/04

Job Hazard Analysis

Department:FNSJob Code:  102Title:  Cook

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Job Description Template – Revised 10/12/04

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