Cook

Cook Job Summary

Prepares, seasons and cooks food for hospitals patients, employees and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors and Clinical Dietitians.

Duties

Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e., infant, pediatric, adolescent, adult and geriatric.

Prepares, seasons and cooks food.

Cuts, pours, measures and mixes ingredients according to recipes.

Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers and blenders.

Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at requited times.

Assist with care and maintenance of department equipment and supplies.

Alerts Manager to problems and needs concerning equipment and food supplies.

Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.

Maintains established department policies, procedures, objectives, quality assurance programs and safety standards.

Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday.

Performs other related duties as assigned or requested.

Will assist all Dietary employees with additional tasks as required.

Will help with department audits such as: patient rounding, hostess audits, physical and food audits and handwashing audits.

Call Center Duties:

Provide excellent patient care to all patients.

See all patients as required to get meal options and follow dietary restrictions.

Answer the phone quickly and provide guidance for all patients and staff.

Will always provide excellent patient safety.

Will assist with wrapping silverware, helping in dish room, filling stock orders and pop machines and keeping the office clean and in standing order.

Qualifications

Capable of operating kitchen equipment.

Have good math and communication skills.

Be able to read and speak English.

Have the ability to learn how to change and convert recipes as needed and to learn special diet production needs.

Be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction.

Must have a basic understanding of culinary basics: Cooking temperatures and proper labeling/rotation of food product.

Preferred education: High school graduate or GED. Culinary degree.

Preferred 1 year in food production.

Must obtain Serv Safe within 1 year of employment.

Physical Requirements

Occasional lifts, carries, pushes, pulls up to 50 lbs.

Must be able to see, hear and move intermittently, or use prosthetics that will enable to you to function adequately to assure that the requirements of this position can be fully met.

Frequently has prolonged standing and walking.

Manual dexterity and mobility necessary.

Frequent reaching, stopping bending, kneeling and crouching.

OSHA Exposure Classification: As required by infection prevention and control policies. Personal Protective Equipment: coat or apron, hat and non-sterile medical gloves. Exposed to electrical hazards, cuts and burns. Exposed to hot, humid, noisy equipment/environment and varying degrees of kitchen elements.