The Cook is responsible for preparing food for patients, transporting the food, washing dishes, and storing supplies. This position maintains standards for sanitation according to regulatory agencies and best practice. The cook has excellent verbal communication skills. The cook responds appropriately to patients needs and concerns. Adapts easily to new recipes and menu items.
Essential Job Duties
- The Cook prepares foods according to recipe specifications while preventing waste contributing to financial stewardship.
- The Cook contributes to the effective operations of the department through preparation of food for the patients.
- The Cook must be able to communicate effectively with patients and staff. The Cook must be able to take meal orders from patients who may not hear well. The Cook must be able to communicate via phone with Nurses and Providers with the potential of background noise on both sides of the phone call.
- Food preparation may include performing such tasks as portioning and serving food, transporting food to service areas, washing dishes, and storing supplies.
- Demonstrates the ability to ensure food, equipment, and work surface sanitation standards are maintained.
- Follows food storage standards according to regulatory agencies and best practice.
- Displays and practices a workstyle that reflects the mission, vision and values of the department and hospital.
- Maintains a working knowledge of departmental standard operating procedures.
- The Cook projects an image of professionalism in communication, appearance, and conduct.
- Consistently adheres to Health Department standards, e. g. labeling/dating all foods, stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.
- Keeps manager informed when problems may interfere with work being completed or customer issues.
- Responds appropriately to inquiries and complaints from customers.
- Ensures proper portion control guidelines are used for all food preparation.
- Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
- Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.
- Practices safe knife handling and maintenance.
- Keeps kitchen and work areas clean and orderly.
- Sweeps floors and mops spills as soon as they occur.
- Demonstrates the ability to perform simple calculations and adjust standard recipes.
- Adapts easily to new recipes and menu items.
- Accepts and understands verbal and written instruction
- Performs other duties as assigned.
- During light workload situations, seeks out additional tasks/duties for the staff to complete.
- Demonstrates flexibility in accepting schedule and work assignments.
- Accommodates changes in workload within the department.
- Must be able to read and comprehend written recipes.
- Ability to perform simple calculations by hand or with use of a calculator.
- Must be able to work well with others and perform a variety of tasks under supervision.
- Knowledge of food production and service.
- Ability to maintain efficient standards of operation.
- Current Food Handlers certification required.
- Previous food service experience
- Previous food service experience in healthcare
Physical Requirements/Working conditions
- Frequent standing, stooping, bending, stretching, squatting; must be able to stand/walk for most of the workday; heavy lifting, must be able to lift packages up to 75 pounds
- Must be able to work paying close attention to detail with frequent interruptions
- Ability to work in a fast pace environment