Cook

Position Summary The cook is primarily responsible for the safe and sanitary food preparation on their shift. They must produce quality foods and be certain that time schedules are met at the correct temperature, including charting temperatures of meals and refrigerators. The PM cook is responsible for meal delivery of Friendly Meals. JOB TITLE: Dietary Cook FLSA STATUS: Non-exempt DIVISION: Dietary Department RATE: $16.00 - $23.31 per hour Status: Part-Time Hours: 6:30 a.m. - 2:00 p.m. JOB TITLE: Dietary Cook FLSA STATUS: Non-exempt DIVISION: Dietary Department RATE: $16.00 - $23.31 per hour Status: Part-Time Hours: 6:30 a.m. - 2:00 p.m. Position Summary The cook is primarily responsible for the safe and sanitary food preparation on their shift. They must produce quality foods and be certain that time schedules are met at the correct temperature, including charting temperatures of meals and refrigerators. The PM cook is responsible for meal delivery of Friendly Meals. Essential Job Functions Open the department in the morning and lock all refrigerators, freezers and designated doors at night as applicable to shift. Posts temperatures on charts. Work largely on own initiative, with general guidelines from the printed menus, standardized recipes, diet manuals and procedure handbook. Record meal census. Chart temperatures of refrigerators and temperatures of all meals are taken and recorded every meal. Must use safe and sanitary personal and food handling procedures at all times and be willing to keep work equipment and area neat and clean. Participate on committees and attends meetings as assigned. Provide feedback to management regarding performance improvement priorities. Demonstrate a positive customer service attitude. Education/Experience No specific education level is required, however must be able to read, write, comprehend and follow written and oral instructions and have enough knowledge of arithmetic to break down or increase recipes to maintain correct proportions. Experience in foodservice preferably in a nursing home/hospital environment. Must have acceptable KBI record check. Skills Must be able to prepare and serve nutritious and quality food. Must be able to organize work in order to have food ready on time without becoming cold or overcooked or cooked too fast. Must possess initiative to use good judgment in the absence of the supervisor or dietician. Equipment To Be Used Commercial ranges, refrigerators, dishwashers, food prep appliances. Supervisory Responsibilities Must be able to prepare and serve nutritious and quality food. Must be able to organize work in order to have food ready on time without becoming cold or overcooked or cooked too fast. Must possess initiative to use good judgment in the absence of the supervisor or dietician. Typical Physical/ Mental Demands Must be willing to follow doctors’ and nurses’ orders even if it is a last-minute change. Must be free from communicable disease and able to stand and work for long periods in usually warm temperatures. Must be able to lift at least 40 pounds. May have corrected hearing and vision. Working Conditions Department can be hot when stoves are in use. Must wear a clean apron and a suitable net covering hair at all times. No jewelry allowed except wedding rings and/or watch. Must be willing to assist with extra hours or change duty schedules in case of emergency or an extremely heavy workload. The employee works in an environment with biological, chemical and mechanical hazards. The employer will provide appropriate training, protective equipment and engineering controls for the protection and safety of the employee. As a condition of employment the employee is required to abide by all risk management regulations including the proper use of protective devices and procedures. #J-18808-Ljbffr F. W. HUSTON MEDICAL CENTER