Cook II Position Available In Shelby, Tennessee

This job description is not to be construed as a complete listing of the duties and responsibilities that may be given to any employee. The duties and responsibilities outlined in this position may be added to or changed when deemed appropriate and necessary by the person who is managerially responsible for this position.

Summary:

Prepares, cooks, bakes, serves, stores food items, and executes assigned production and sanitation activities following standard practices and procedures.

Education Requirement:

Ability to read, write and follow basic instructions and menu builds. High school diploma or equivalent work experience.

Experience Requirement:

A minimum of two (2) years of experience cooking in high volume food service required.

Licensure/Certification Requirement:

Vocational certificate in food preparation and/or ServSafe® certification preferred.

Key Job Responsibilities:

Prepares, cooks, bakes, serves, stores food and coordinates activities following standard practices and procedures. Pre-preps and cooks (bake, roast, steam, broil, etc.) food as instructed and/or in compliance with recipes. Cleans all food preparation equipment and maintains a clean area in all workstations. Practices safe and proper food handling procedures, covers, labels and stores leftover food, as assigned or required and in accordance with sanitation standards and established policies and procedures. Serves and/or portions food delivered as instructed utilizing appropriate garnishing and food presentation techniques to ensure optimal quality. Stocks all required supplies and inventory, including food and cleaning supplies. Rotates food and stocks as required. Acts as Short Order Cook; reading printed tickets, and preparing grilled or fried foods to order. 4. Works effectively as a team member within department and with customers to provide quality service through communication, cooperation and collaboration. Interacts and works collaboratively with dietary customers/hospital staff in a customer responsive and courteous manner, in compliance with iRESPECT and Retail Care standards and promoting patient/customer satisfaction. Assists personnel when needed by performing tasks to keep department operating at peak efficiency levels. 5. Maintains required department records, reports and files. Adheres to established department policies, procedures, objectives, compliance/quality improvement with consideration given to risk management, infection control and patient safety practices. 6. Maintains a clean, orderly and safe environment for patients and personnel. Cleans and assists with care and maintenance of department equipment, utensils and furnishings and utilizes supplies in a cost effective manner. Reports malfunction of equipment to supervisor or crew leader. Disposes of trash and garbage by transporting to disposal area. 7. Maintains confidentiality in matters relating to patient/family, department and hospital information. Adheres to established department and organization policies (i.e. HIPAA, Confidentiality and Compliance Policies). 8. Provides coverage for relief and absences within department. Demonstrates flexibility to work evenings, weekends and holidays to maintain coverage for Food and Nutrition services. 9. Completes required continuous training and education, including, department specific requirements. 10. Performs other duties as required by leadership.

Knowledge/Skills/Abilities:

Ability to understand and accurately follow written recipes, printed menu builds, and oral instructions. Demonstrated ability to effectively work in a team environment and exhibit customer service skills. Related experience with basic cooking techniques (roast, bake, broil, fry, grill, saute, boil, braise, etc). Ability to repeatedly and accurately execute menu builds to order (sandwich, burger, salad, etc.) a high volume environment. Supervision Provided by this

Job:

No Supervisory responsibilities

Physical Demands/Conditions:

Prolonged standing and walking; lifting, turning patients and equipment; repeated bending, squatting and stooping; exposure to infectious agents. Visual acuity is needed to assess color changes, to verify accuracy of written materials, and to administer and accurately prepare medications. Heavy Work – Exerting up to 150 pounds of force occasionally, and/or up to 75 pounds of force frequently, and/or up to 30 pounds of force constantly to move objects. (May be further defined as “with or without assistance.”)