Second Cook Dietary MSMH

Facility: Mount St. Mary's Hospital

Shift: Shift 2

Status: Full Time FTE: 1.000000

Bargaining Unit: SEIU Local 1199

Exempt from Overtime: Exempt: No

Work Schedule: Evenings Days with Weekend and Holiday Rotation

Hours:

10:30am-6:30pm, 6:00am-2:00pm, 11:00am-7:00pm

Summary:

Performs a wide variety of duties and functions to prepare, season, cook and serve foods for patients, employees, visitors and others following standardized recipes and safe food handling practices. Performs a variety of duties and functions to prepare and bake food items following standardized recipes and safe food handling practices. Performs cleaning and sanitizing duties to equipment and preparation areas. Replenishes food items for patient and cafeteria service lines and special functions to assure adequate quantities and no interruption of service during meal time operations. Complies with Hospital Mission, Patient Bill of Rights, established Hospital and department policies, procedures, practices and objectives; standards for hygiene and personal appearance; standards for food safety; quality improvement program; safety, environmental and infection control standards.

Mount St. Mary's Hospital consists of multiple locations and associate may be assigned as needed.

Responsibilities:

EDUCATION

• High School or Equivalent required
• Associates Degree preferred

EXPERIENCE

• 1 to 2 years' experience in quantity cooking in healthcare or hotel/restaurant required
• Additional training in quantity food preparation; demonstrated culinary work experience required
• 2 to 4 years' experience in quantity cooking in healthcare or hotel/restaurant
• AAS in Culinary Arts; demonstrated culinary work experience preferred

KNOWLEDGE, SKILL AND ABILITY

• Maintain logs
• Balance figures
• Ability to read, write, follow oral and written instructions and communicate clearly with others

WORKING CONDITIONS:

• Required Protective Equipment
• Non Sterile Food Service Gloves
• Lab Coat or Apron

ENVIRONMENT

• Exposed to housekeeping cleaning agents/chemicals
• Subject to many interruptions
• Exposed to varying degrees of kitchen elements
• Exposed to heat, wetness, odors in kitchen areas and/or patient areas
• Exposed to hazards of steam and heat
• Subject to varying and unpredictable situations