Cook TRIN

Major Responsibilities:
Quality food production for the assigned areas of responsibility including patients, cafeteria, and catering meals.
1)Prepares and cooks food following prescribed recipes in a timely fashions and following production schedule.


2)Ensure adherence to deadlines regarding food production for each area of service.


3)Utilizes food production system, including forecasting,running production records and entering post production results.


4)Places food into appropriate serving container and delivers to needed work station on time.


5)Ability to observe and taste food being prepared to check the flavor,texture and appropriate temperature. If food item is not prepared according to department standards, ability to make judgement call on what to do with that food item.


6)Batch cooks food to keep waste and over production to a minimum and ensure good quality for all meals served.


7)Follows proper HACCP procedures to maintain food in proper temperature safety zone. Records food temperatures.


8)Possesses basic knowledge of modified diets and preparation of such diets.


9)Ability to see that all food items are attractively prepared and presented.


10)Adhere to proper portion control.


Maintenance of safe and sanitary work environment, observing sanitation and safety regulations,ensuring complaince and censure with regulatory agencies.
1)Maintains and sanitizes work area and all related equipment.


2)Ensure that all food items are properly labeled, dated,rotated and stored appropriately.


6)Rotates stock FIFO


7)Report to management equipment in need of repair.


8)Wear appropriate head covering and gloves when handling food.


9)Monitors food spoilage. Disposes and documents as necessary.


3)Performs all task using proper body mechanics.


4)Observe safety regulations regarding careful and correct operation of equipment.


5)Promote patient safety by reporting of issues through established channels and participating as requested in safety initiatives.


Participation in self development by attending mandatory inservices and education programs appropriate to the goals and needs of the department.
1)Attends all department/hospital inservices and other meetings as required.


2)Must complete an annual CBT.


3)Submits ideas for changes or improvement to manager.


4)Willing to interact with co-workers in a team atmosphere in order to help find a better way to perform the job.


5)Ensure compliance to all regulatory agencies standards.


6)Participate in efforts to monitor and improve patients satisfaction through Press Ganey Scores.


7)Submits ideas for reducing department expenses and maintaining budget.

Education/Experience Required:
High school Diploma. Three to five years of hotel, restaurant or hospital cooking experience with knowledge of all aspects of food prepartion. Culinary Arts degree desired. Preference given to applicants with hospital experience. Computer experience desired.

Knowledge, Skills & Abilities Required:
Good Communication skills. Able to interpet and follow recipes. Ability to work with minimal supervision. Abitlity to use all kitchen equipment, follow safety and sanitation procedures, accurately weigh and measure food items. Ability to do mathematical calculations including measure ingredients and adjust recipes to meet production needs. Ability to read, write legibly and speak English.
Sanitation certified by Chicago Department of Public Health and the State of Illinois. Must be provided within 90 days of hire.

Physical Requirements and Working Conditions:
Able to maneuver heavy objects up to 50 pounds unassisted. Able to meet time contraints in a fast-paced environment. Able to perform cleaning task. Able to communicate with others. Some exposure to temperature extremes and humidity. Must have manual dexternity, eye/hand coordiantion. Job requires extonsive pushing, pulling, lifting, stretching, bending, stooping, standing, walking, twisting, and climbing. Exposure to intermittent loud noise. Must be adaptable to varied work requirements such as work schedule and volume of work.
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.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.

Advocate Health