Assists in planning, preparing, and serving meals according to policies and procedures, using Dietician approved menus. Must be flexible in task completion, willing to assist others in the department, and follow all universal precautions to include safety of food handling and preparation.
- Responsible for preparing and cooking food, bakery products and garnishes for patients and cafeteria, according to standardized recipes and safe food-handling practices.
- Responsible for kitchen cleaning and dishwashing.
- Utilizes kitchen equipment such as meat slicer, ovens, steamer, steam table, toaster, microwave, food processor, blender, mixer, etc.
- Utilizes and properly rotates any overproduction of food items. Cleans and sanitizes assigned work areas.
- Follows recipes, menus and diet orders. Completes documentation sheets as needed.
- Checks in freight and puts it away.
- Other duties as assigned.
In addition to daily tasks, cooks are also responsible for case-by-case, weekly, bi-weekly, and month cleaning, sanitation, and inventory duties.
Employees are held accountable for all duties of this job.
Knowledge, Skills, and Ability:
- Must have the ability to read, write, and communicate clearly in English.
- Some prior knowledge of commercial food preparation and cleaning whether in a professional or personal environment is necessary.
- The ability to type, navigate rudimentary software, and learn computer skills is also important.
- An ability to listen and to give productive feedback is important as well as the ability to document all tasks and communicate asynchronously with other shifts.
- Must be approachable and remain courteous at all times to staff, patients, and family members.
Education or Formal Training:
- Minimum education: High School Diploma or GED
- Additional training in commercial food preparation preferred
1-2 years commercial food preparation or restaurant experience.
Working in a hospital creates a unique work environment of both confidentiality and hospitality. The addition of an Extended Care Facility to the organization creates a level of expectation for the behavior of dietary staff when interacting with the residents on a daily basis. This is the residents’ home and as such requires an additional level of attention to detail. An interaction with staff, patients and patients’ families also occurs on a daily basis.
Various cleaning agents and chemicals may be used. The MSDS book contains specifications for safe handling and PPE guidelines. Failure to follow these guidelines may result in injury or harm to either the cook or other exposed individuals.
Cooks spend 98% of their working day standing, walking, kneeling, or bending over. In addition, cooks are expected to be able to lift up to fifty (50) pounds using proper body mechanics. The ability to reach overhead is also important. Cooks are, on a daily basis, exposed to cleaners, hand sanitizers, soaps, Clorox, and gloves. Personal protective equipment is used as needed. If accommodation due to allergies, skin sensitivity or some other physical impairment is needed it is important to discuss this with the supervisor in a timely manner.
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.