POSITION SUMMARY:

Under direction, prepares hot and cold foods for patient and cafeteria areas according to menus and instructions on production sheets and standardized recipes. Performs work of moderate difficulty by participating and supervising food preparation, serving, sanitation, and moderate light clean-up work in an institutional kitchen.

Position: Cook

Department: Food & Nutritional Services

Schedule: 40 Hours, Days, AFSCME

ESSENTIAL RESPONSIBILITIES / DUTIES:

• Prepares hot and cold foods for patient and cafeteria areas according to menus and instructions on production sheets; utilizes standardized recipes. Prepare short order foods for cafeteria.
• Prepares specials sauces, baked goods and desserts; weighs, trims, cuts and de-bones meat, fish and poultry, and preserves food using appropriate storage techniques.
• Checks prepared food for quality, correct serving temperatures, texture and appearance. Makes adjustments where needed.
• Processes any leftover food in accordance with proper sanitation and safe food handling techniques. Plans the utilization of leftovers within 48 hours.
• Stores food appropriately in the refrigerator, dating and labeling for future use.
• Cleans and maintains assigned department area in a clean, neat and sanitary manner after each and prior to starting next assignment and at end of shift according to established department guidelines and procedures.
• Completes special or detailed cleaning projects as assigned according to Supervisor and within given time frame.
• Disposes of trash and obvious clutter as needed to maintain an area according to established procedure.
• Maintains safety and sanitation standards of department to ensure quality food
• Operates and uses all equipment and supplies in a safe manner according to department standards.
• Maintains appropriate and accurate production and usage records according to department guidelines.
• Maintains appropriate and accurate temperature records according to department guidelines.
• Follows established protocols for modified diets and portion control. Consults with dietician or supervisor regarding substitutions needed on complex diets or anything regarding unusual circumstances or those that do not follow established guidelines.
• Offers assistance to other team members and performs other duties of lower job classifications during emergency situations or staff shortages.
• Conforms to hospital standards of performance and conduct, including those pertaining to patient rights, so that the best possible customer service and patient care may be provided.
• Utilizes hospital's Values as the basis for decision making and to facilitate the division's hospital mission.
• Follows established hospital infection control and safety procedures.

Other duties

• Performs other duties as needed.

JOB REQUIREMENTS

EDUCATION:

• Education at the high school level or above is preferred.

CERTIFICATES, LICENSES, REGISTRATIONS REQUIRED:

• ServSafe certification is highly desired.

EXPERIENCE:

• Minimum of 1 year experience with large quantity of food preparation. Experience utilizing standardized recipes in large institutional setting preferred.

KNOWLEDGE AND SKILLS:

• Work requires demonstrated competence to effectively speak, read and write English.
• Ability to follow oral and written instructions.
• Must show courtesy and respect towards customers, patients and general public and ability to work harmoniously with a variety of people.
• Reasonable speed in performance of duties is required to ensure a positive dining experience for the customers.

Equal Opportunity Employer/Disabled/Veterans