Cook SSUB

• Quality food production for the assigned area of responsibility.
  •     1)Ability to prepare and portion food according to recipes. This may involve adherence to bulk recipes necessary for retail production or individual portions appropriate for the Room Service application for patients.
  •     2)Ability to prepare and replenish a wide variety of hot & cold food items in a timely manner.
  •     3)Ability to taste prepared products to ensure the highest level quality and flavor profile.
• Ensure that the menu items are correctly prepared according to standardized recipes.
  •     4)Ability to wash, peel, chop a wide variety of fruits and vegetables, as well as trimming of meat, poultry or fish for culinary use.
  •     1)Ability to read recipes, and understand cooking techniques.
  •     2)Ability to read weekly menu in order to plan preparations, pulling of products, and estimating food production.
  •     3)Ability to oprerate a variety of kitchen equipement.
• Maintenance of a safe and sanitary work environment, observing sanitation and safety regulations, ensuring compliance and licensure with regulatory agencies.
  •     1)*Ability to date, label and rotate food items appropriately.
  •     2)*Ability to clean and sanitize work tables, refrigerators and equipment properly ensuring compliance with I.D.P.H. rules and regulations.
  •     3)*Ability to document, on designated form, food temperatures prior to and during each meal service.
  •     4)*Ability to report equipment in need of repair to Manager.
  •     5)Ability to observe safety regulations regarding careful and correct operation of equipment.
  •     6)Ability to wear appropriate head covering and gloves when directly handling food that is ready to be served.
• Interpersonal Relationship & Customer Service.
  •     1)The Ablility to maintain a trusting & postive working relationship with supervisors, co-workers and customers
  •     2)Treating co-workers with respect & dignity.
  •     3)Ability to providing the highest level of customer service at all times.
  •     4)Ability to be supportive of co-workers and be willingly to help out while working.
  •     5)Ability to work in a diverse workforce and customer population.
• Observes high personal hygiene standards and conforms to proper dress code according to established Hospital Appearance Policy.
  •     1)Ability to maintain a neat, clean uniform and professional appearance according to department policies.
  •     2)Ability to wear I.D. badges while on duty, picture visible.
  •     3)Ability to properly cover hair while on duty.
  •     4)Ability to follow company policies on jewelry in the work place.
• Drive & Dependablility.
  •     1)Demonstrates eagerness, enthusiasm, passion and intergrity when working.
  •     2)Taking ownership of work and ensuring that it is completed accurately, efficiently and on time.
  •     3)Accepting constructive cristicsm without defense or offering excuses.
• Proper attendance at meetings, inservices and training sessions to broaden knowledge base and to enhance skills.
  •     1)Ability to complete competency assessment annually.
  •     2)Ability to complete mandatory inservices annually.
• Attendance.
  •     1)Ability to work flexible hours.
  •     2)Ability to maintain good attendance and punctuality record.

Education/Experience Required:

• – High school education or equivalent is preferred. – Minimum of two years of hotel, restaurant / hospital cooking experience with knowledge of all aspects of food preparation.

Knowledge, Skills & Abilities Required:

• – Ability to interpret and follow recipes. -Ability to operate various types of minor equipment. – Good organizational skills. – Self-directed. – Ability to read English. – Good interpersonal skills.
• – Ability to take Food Service Sanitation exam. Must be completed within 3 months of hire date.

Physicial Requirements and Working Conditions:

• – Ability to work flexible hours and days. – Ability to work as a team member. – Ability to complete numerous simultaneous projects within the given time constraints. – Excellent attendance and punctuality. – Excellent interpersonal skills. – Competent in batch cooking. – Ability to respond quickly to peak service demands. – Associate exposed to heat and high temperatures. – Ability to operate basic kitchen cooking and food preparation equipment. – Ability to tolerate cold temperatures while retrieving food items from the freezer. -Ability to lift supplies and equipment weighing up to 50 pounds or more. -Ability to walk and stand for long periods of time.
• 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.