Cook/Kitchen and Dietary/Full Time Varied Shifts

General Purpose:

The Cook performs a variety of duties in the preparation of various food products.

Prepares, seasons and cooks food for hospital patients, employees and visitors.

Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying. A typical way would be:

Education

High School or equivalent.

Experience/Requirements

0 6 months which includes Training in institutional food preparation.

Licensure/Certification

Food Handler's Certification.

KNOWLEDGE & ABILITIES

Knowledge of:

Cooking methods, procedures and modified diets .

Sanitation methods in cleaning and caring of equipment.

Practices of ordering, storing, and inventorying large quantities of food.

Common weights and measures.

Occupational hazards and safety precautions of kitchen areas and equipment.

The cleaning methods, standards, materials and equipment used in housekeeping.

Inventory tracking principles.

Hospital sanitation methods, materials and techniques that includes wall, floor, and fixture cleaning; chemical and disinfectant usage; sanitation and safety regulations and practices and JCAHO and Title 22 Regulations.

Ability to:

Prepare cook, and coordinate cooking processes so that nutritional meals are prepared and served on time.

Estimate food quantity requirements for designated numbers of meals with a minimum of waste.

Follow oral and written directions; provide concise oral and written instructions.

Prepare and keep work and food preparation activity records and reports; inventory supplies and equipment.

Maintain effective security of kitchen personnel, equipment, and utensils.

Evaluate hospital environment service and personnel issues and provide alternatives.