Cook

Summary GENERAL SUMMARY: Prepares high quality meals, drinks and snacks for hospital patients, employees, and guests daily using menus and recipes provided by leadership. Serves customers in an efficient, courteous manner in retail, inpatient/outpatient settings, physicians and catering operations. Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals in the absence of the supervisor. Assists with receiving, storing and tracking inventory. PRINCIPAL JOB FUNCTIONS 1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values. 2. *Uses department software to coordinate menu selections for patients and to complete menu system process. 3. *Prepares and assembles a variety of hot and cold food or beverage items relevant to area of assignment according to menu plans in quantities specified. 4. *Assesses quality of ingredients or products prior to use and accurately assembles ingredients in accordance with established recipes and procedures for items required. 5. *Practices appropriate preparation techniques, per State Health Department requirements, to ensure safe handling and storage of foods to prevent possible food borne illness and/or cross contamination of cooked and uncooked foods. 6. *Assists with receiving, storing and distribution of food, supplies and equipment in a timely manner; checks all orders for appropriateness; signs off on invoicing. 7. *Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities. Ensures stocked levels of dining service-related supplies in acute nutrition room. 8. *Prepares meals for patients on therapeutic and mechanically altered diets per orders. 9. *Acts as a liaison between nursing and Nutrition and Dining Services in receiving phone/computer orders and expediting subsequent food service requirements; follows through on all data entry requirements. 10. *Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals in the absence of the supervisor. 11. *Introduces new patients to department services by providing information on meal service and menu selections. 12. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription. 13. *Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies cafe operations with required food/supplies. Supports tray line operations as directed. 14. *Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation. 15. Sets up, serves and cleans up catered functions and events. 16. *Serves customers in an efficient, courteous manner in retail, physician and catering operations. 17. *Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. 18. *Checks diet orders via computer database before each meal to ensure diet order accuracy. 19. Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. 20. *Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. 21. *Understands chemical use related to the area of work and is aware of safety data sheet (SDS) usage and precautions or how to access SDS information. 22. *Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned areas and equipment. 23. *Orients new staff members in specified areas of responsibility and/or by position; provides training in the use of equipment and procedural details within the area of work assigned. 24. Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise. 25. Participates in meetings, committees and department projects as assigned. 26. Performs other related projects and duties as assigned. Essential Job functions are marked with an asterisk “*.” EDUCATION AND EXPERIENCE High school diploma or equivalency preferred. Must be 18 years of age to legally operate floor mixers, motorized slicers or cook on open flame grill surfaces. One (1) year of commercial or institutional food preparation experience preferred. OTHER CREDENTIALS / CERTIFICATIONS ServSafe certification required within 90 days of hire. #J-18808-Ljbffr