Cook- Per Diem 2nd Shift

Major Responsibilities:

• Responsible for ensuring that all hot and cold menu ( ie. patient trayline, cafe, catering )items are correctly prepared according to the department production and food safety standards and processes.
  •     1)Notifies appropriates individual regarding any possible deviations in productions compliances or processes. Active participant in offering possible solutions. Documents appropriately.
  •     2)Follows standardized recipes to ensure good quality and adequate quantities of food for all meal programs.
  •     3)Adheres to all department food safety standards and processes. Documents and takes action when standards (ie, temperatures, labeling, food rotation) are not met.
  •     4)Adheres to all department production standards and processes. Documents and takes action when standards(ie, par sheets, food waste) are not met.
  •     5)Adheres to all department production standards related to time schedules. (ie food ready on time, proper cooling, reheating, preparation times)
  •     6)Ability to successfully perform in all areas of hot production.( ie Trayline cook, cafe cook, grill , catering )
• Adheres to Department safety, sanitation, service /communication Standards
  •     1)Practices safety and sanitation techniques that meet department standards. Use correct body mechanics in the performance of dutites.
  •     2)Utilizes all chemicals according to department and manufacturer guidelines. Practicing a "clean as you go" in day to day task assignments.
  •     3)Demonstrates accuracy and clarity in both verbal and written communications.
  •     4)Demonstrates sound decision-making; takes responsibility for decisions. Ability to be self-directed.
  •     5)Attendance at meetings, inservices, and training sessions. Completes CBT, flu shot and other hospital requirements as required.
  •     6)Follows hospital and department dress code standards.
  •     7)Additional or other duties may be assigned based on daily needs of the department ( cold production, trayline, dishroom, catering, cafe)

Education/Experience Required:

• •High School Diploma or equivalent Two years food preparation experience. Hospital food service experiencepreferred

Knowledge, Skills & Abilities Required:

• •Good communication skills. •Able to interpret and follow recipes. * Basic computer and math knowledge •Ability to work with minimal supervision. •Working knowledge of kitchen equipment. Hot line service cook experience prefered
• •Sanitation Certified (within 3 months of hire)

Physicial Requirements and Working Conditions:

• •Able to access high and low areas. •Exposure to hazardous materials and conditions. •Able to meet time constraints in a fast – paced environment. •Able to perform cleaning tasks. •Able to communicate with others. •Able to safely use kitchen equipment (gas, electric, and steam)
• This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.