Cook

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Summary

Reports to the Manager. Prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.

MISSION, VALUES and SERVICE GOALS

Preparation/Stocking:

Preps food for and stocks food for service area.
Checks to make sure next day's stock items are placed into the designated storage areas.
Labels and dates all items for easy identification.
Utilizes leftovers when appropriate.
Checks freezer for items before requisitioning.
Makes decisions and take responsibility for own actions.

Training and Education

Safety and Sanitation

Keeps work area clean and sanitary: "Clean As You Go."
Maintains rags in a sanitizing solution.
Completes equipment cleaning check list as assigned.
Follows Health Department Guidelines when handling food.
Keeps apron and uniform clean and in good repair.
Follows HACCP guidelines.
Operates equipment and performs job duties in a safe manner.
Keeps potentially hazardous food items at appropriate temperatures while preparing and holding.
Reports safety hazards to appropriate supervisors.
Follows Health Department guidelines when handling food.
Expedites orders and coordinates timing of food from multiple line areas.

Cooking

Uses and understands standardized recipes.
Produces correct amount of food as stated on the production sheet.
Meets set time schedules; requests assistance if needed.
Batch cooks when appropriate.
Coordinates equipment usage with co-workers.
Completes and turns in production sheets daily.
Anticipates needs for the day.
Checks to ensure needed items are available.
Reports shortages in a timely manner.
Monitors usage on serving lines to prevent running out of items.
Offers appropriate substitutes if needed.
Checks out with Chef or manager to ensure that problems are solved.
Has knowledge of how food is produced and the ability to issue a quality finished product.
Reads and produces food on demand by ticket system.
Produces small batches only during peak periods and cooks to order as much as possible.

Contribute to the overall effectiveness of the department

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

Attends and participates in department meetings and is accountable for all information shared.
Completes mandatory education, annual competencies and department specific education within established timeframes.
Completes annual employee health requirements within established timeframes.
Maintains license/certification, registration in good standing throughout fiscal year.
Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
Adheres to regulatory agency requirements, survey process and compliance.
Complies with established organization and department policies.
Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

Education and Experience

The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. A minimum of 1 to 2 years of experience in quantity food preparation is preferred.

Knowledge & Skills