Cook – Registry

Major Responsibilities:
Quality Food preparation
1)Utilizes standardized recipes and ingredient control

2)Follows proper preparation procedures

3)Checks food temperatures, texture, color, aroma, and taste prior to service

4)Batch cooks all food products which do not maintain temperature, texture, color aroma or taste if held for thirty minutes.

Safe food handling procedures
1)Proper food rotation (first in, first out method)

2)Safe food storage – no cross-contamination, label and date all food items & initial proper re-thermalization and de-thermalization of all

3)Utilizes products within 48 hours of preparation date

Proper time management
1)Follows position timeline/job routine

2)Maintains department timeline through on-time performance

3)Adheres to department’s attendance/clock-in policies

4)Productive and efficient use of non-break time

Responsible cost controls
1)Records all food production amounts

2)Produces food products to meet requested amounts

3)Proper use of food products

4)Utilization of carryovers

Training
1)Attends scheduled department inservices

2)Attends/gives feedback/participates in production meetings

3)Successfully cross-trains in all production positions

4)Assists with cross-training of other employees

5)Reports any problems with recipes, production sheets, production numbers promptly for Continuous Quality Improvement

Guest Relations
1)Contributes to hospital’s philosophy, mission statement, and values in all interactions

2)Follows established uniform policy

3)Maintains a professional image

4)Responds positively to all requests and interactions.

Education/Experience Required:
Preferred one year or healthcare/trayline experience HS diploma or equivalent

Knowledge, Skills & Abilities Required:
Ability to read, write speak and understand the English language, as related to essential job activities Prior cooking experience 1-2 years preferred Ability to communicate effectively
N/A

Physical Requirements and Working Conditions:
Exposed to some extreme temperature changes, heat-cooking areas, Cold-cooler and freezers Ability to lift up to 50 pounds occasionally with assistance and/or 20 to 35 pounds frequently and/or 10 to 20 pounds constantly. Large amounts of bending, as related toe essential job activities Wet, slippery floors Contact with cleaning chemicals Various shifts and work positions
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.