Cook

Position Title: Cook

Department: Food Service

Reports to: Food Service Director

Supervises: NA

Entry Level Qualifications:

Read, write, and speak so as to communicate and follow written/oral instructions. Able to interpret standardized recipes for quantity cooking. Basic knowledge of sanitary food preparation procedures, various cooking methods, and general equipment use and cleaning. Must have at least 2 years cooking experience in a health care setting.

1. Must be able to see at 20/40 corrected in each eye and hear (hearing aid acceptable).

2. Must be able to stand on your feet continuously for 7 hours per 8 hour shift.

3. Ambulate through kitchen.

4. Able to bend and lift objects up to a maximum of 50 lbs.

5. Operate food service equipment safely.

Essential Functions:

• Responsible for cooking attractive, tasty, and nutritious meals, according to menus, and ready for services at established meal times.
• Clean kitchen and equipment as needed or according to routine cleaning schedule. Will obey all sanitation and safety rules and complete assigned weekly cleaning duties.
• Keep a daily record of freezer, cooler, and dishwasher temperatures. Maintain patient diet records in absence of supervisor. Secure meal tickets following each meal.
• Stock and straighten storerooms, coolers, and freezers as directed.
• Responsible for opening and/or closing the kitchen in a timely manner; securing all doors, storerooms, coolers, and freezer therein and verifying that equipment is turned off before leaving each night.
• Attend in-service classes as required.
• Will be polite and courteous to staff, patients, and visitors.
• Will follow established preparation guidelines and production standards as listed in Production Manual.
• Will use leftovers in a creative, wholesome manner.
• Must maintain a professional demeanor and appearance, must not appear impaired or disoriented, but rather must present coherent and articulate speech, kept appearance, alert, oriented, and responsive to patients' needs and concerns.
• Will store food in a safe manner, utilizing proper dating and covering guidelines.
• Regular attendance.

Cook - Continued:

• Must be able to work in a cooperative manner with co-workers, managers, clients and prospective clients
• Must be able to work in constant state of alertness as to perform the job in a safe manner.
• Perform other duties as assigned by Food Service Director and Dietary General Manager.