Cook (Full Time, Variable Hours)

Cook (Full Time, Variable Hours) Non-Nursing Supports Fremont, California Description

Salary Range:

$40.10

• $45.

51 + applicable differentials Job Description

Division:

Food and Nutrition Services

Job Title:

Cook

Job Code:

102 Position Summary Prepares, seasons, and cooks food for hospital patients, employees, and visitors. In addition to performing the essential functions listed below, may also be assigned other duties as required. Statement of Accountability Reports to: Food Service Supervisors 1 Job Description Template

• Revised 10/12/04 Qualifications Education Licensure Work Experience Skills/computer/ specific technical Other qualifications, miscellaneous Specify if qualifications are Required or Preferred Education

Required:

High School Graduate. Graduation from a formal technical school specializing in hotel or institutional cooking may be substituted if worker has experience. Work Experience One to four years in hospital, institutional, or restaurant cooking. Skills and Abilities Written and verbal ability required to read and understand written instructions, recipes, and labels and to communicate with Food Service personnel and supervisors. Finger and manual dexterity and motor coordination are required to manipulate kitchen utensils skillfully and without harm to self or others. Form perception and color discrimination are required to detect differences in appearance of food, indicating completion of cooking time, deterioration or contamination. Essential Job Responsibilities Achieving Results

Key Components:

assess, plan, evaluate, demonstrate initiative, quality of work, productivity Adjusts heat controls and times on cooking equipment to assure foods are cooked at proper temperatures to yield highest quality and quantity. Procure goodsfoodstuff from refrigerators, freezers, and other storage areas. Observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed according to each type of diet. Tests food being cooked by validating internal temperature, tasting, smelling and/or piercing to determine that it is cooked. Demonstrates Skill

Key Components:

competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety Prepares ingredients by washing, trimming, cooking and/or seasoning of food items for each meal. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders and slicers to make sauces, soups, stews and casseroles. Bakes, roasts, grills, broils, steams and cooks on range a variety of foods including cereals, vegetables, meats, fish, poultry and other items as required by recipe.foods. Properly stores food items performing tasks including but not limited to labeling and organizing food components in storage. Carves portions of meat, fish and fowl for individual servings. Serves foods for distribution on patient tray line, to the cafeteria and for special function meals. Apportions servings according to portion control guidelines, patient menu requirements, menu combinations or any other special meals prepared in the department. Maintains cleanliness and organization of work areas as it relates to food preparation surfaces and kitchen equipment. Planning & Coordinating

Key Components:

delegates, decision making, problem solving, management of resources Reviews menus and tally sheets to determine type and quantities of meats, vegetables, soups, salad/sandwich plates and desserts to be prepared. Plans cooking schedule in conjunction with supervisor and/or dietitcian to ensure that food will be ready at specific times. Confers with dietitcians regarding modified, age-specific, and regular diet preparation and use of leftovers. Professionalism

Key Components:

dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality Informs supervisors of suspected poor quality food, spoiled food and wrong items delivered. Informs supervisors of missing food items. Assists with the program to order such items as meat, poultry, fish and vegetables for use in preparing meals. Improving the Organization

Key Components:

performance improvement, quality initiatives Participates in quality and process improvement activities. May be assigned to serve on Process Improvement teams. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials. Self-Development

Key Components:

maintain license/certification, education and training Complete annual in-services for the hospital and department. Regulatory Compliance

Key Components:

JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies Maintains cooking area in a clean, neat and orderly manner. 1 Job Description Template

• Revised 10/12/04 Prepared by: Matthew Sciamanna, R.

D.Mike Abreu

Title:

Food Service DirectorDirector, Food & Nutrition Services

Date:

5/4/063/31/23 Approved by: Kinzi Richholt

Title:

Chief, Systems Operations and Management Support Services

Date:

Personnel Office Review:

Date:

Revised Date:

1 Job Description Template

• Revised 10/12/04 Physical Requirements Job # 102 Job Title Cook Physical Activities
• General description. Show average time (0
• 8 hours) per workday.

Sitting:

None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Walking:

None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Standing:

None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Bending:

None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl: Weight lifted / force exerted. Show average time (0

• 8 hours) per workday: 0
• 25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 26
• 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying. Details of heaviest item/activity: Repetitive use of hands. Show average (0
• 8 hours) / workday: Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))

Dexterity:

Simple grasping Power grasping Fine manipulation. Describe any special activity: Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0

• 8 hours) workday: Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe any special activity: Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more). 1 Job Description Template
• Revised 10/12/04

Specific Vision Requirements:

Color Vision (ability to identify and distinguish colors) Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point) Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships) 1 Job Description Template

• Revised 10/12/04 Describe any special vision requirement: Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public. 1 Job Description Template
• Revised 10/12/04 Describe any special hearing requirement: Work Environment
• This job requires exposure to the following environmental conditions: Blood or body fluids e.

Toxic or caustic chemicalsi. Electrical shock risk. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration Fumes or airborne particles h. Extreme heat (non-weather) Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud Other (if applicable): 1 Job Description Template

• Revised 10/12/04 Job Hazard Analysis

Department:

FNS Job Code:

102

Title:

Cook Hazards Which May Be Encountered Injury Methods To Prevent Injuries Lifting Objects and or Moving Patients Back Injuries, Hernias Understand anatomy of back, causes of back pain, preventive approaches, use of aids when lifting. Proper lifting and moving of patients and objects. Exercises to strengthen back. Preventive measures when lifting and use of aids when lifting. Exercises to strengthen back. Slip/Trip/Falls/Use of Ladders Contusions, Sprains, Strains Avoid undue speed. Use handrails. Clean up spills immediately. Pick up dropped items. Keep walkways clear of clutter. Correct tripping hazards. If using ladders, use ladder in good repair. Follow department safety guidelines for use of ladders. Fires & Natural Disasters Burns & All Types of Injuries Recognize possible causes of fires: smoking materials, faulty equipment, etc. and educate patients. Workers need to be familiar with disaster plans and know exit routes. Electrical Hazards Shocks & Burns Report and remove from use, unsafe equipment and appliances. Unplug equipment by pulling on plugs not cords. Complete electrical safety education and seek assistance if any unsafe conditions are noted. Assaults Minor Injury to Death Employees need to be aware of potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults. Needle and Sharp Injuries Cuts, Punctures, Lacerations Sharps should be discarded in designated containers as soon after use as possible. Employees should exam & handle soiled linens & similar items as if they contained sharp items. Obstacles & Broken Objects Abrasions, Contusions, Lacerations, and Falls Arrange furniture to allow free movement about rooms and hallways. Keep doors & drawers closed when not in use. Clean/discard broken objects properly (i.e. broken glass should be swept up

• not picked up with fingers). Remove all broken items from service. Exposure to Communicable and Other Diseases Infection
• minor to death Use Infection Control procedures as defined in Infection Control manual for specific diseases.

These include handwashing, personal protective equipment, knowing the risks. Label linens and wastes properly. Use Standard Precautions with all patients. Keep environment clean. Exposure to Chemical Agents Burns, inhalation injuries, etc. See individual MSDS. Employees should be familiar with chemicals in their departments. Employees should follow procedures as outlined in their department Hazardous Material training and refer to MSDS's before using/handling any chemical. Do not use any chemical without proper labeling. Wear personal protective equipment as required by department and manufacturer's directions. Possible exposure to radiation Sterility, Cancer, Shortened Life Expectancy When appropriate, employees should wear film badges (they are monitored routinely) and use shielding, lead aprons, and/or gloves. Identify and appropriately manage radiation therapy patients and their secretions. Latex Dermatitis to death Alert manager if you feel that you are allergic to latex materials. Use non-latex gloves for all procedures requiring gloves. Read labels to check for latex content. Soaps, Detergents, Cleaning Solutions Dermatitis Follow departmental procedures. Personal protective equipment is available if department is unable to substitute agents that do not cause dermatitis. Read and follow manufacturer's directions for use. Ergonomic Problems Wide Variety of Musculoskeletal or nerve disorders Follow safe body mechanics and ergonomic practices as described in hospital education. Maintain a safe, neat, uncluttered environment. Practices include keeping file drawers closed, walkways clear, not reaching overhead and twisting, etc. Seek assistance from department manager if a task is causing physical problems. If work site evaluation is desired, discuss with department manager. Possible Exposure to Chemotherapeutic Agents Burns, reproductive harm, other injuries Employees who administer chemotherapy must undergo training in: preparation, use, and spill cleanup of chemotherapeutic agents, disposal of equipment and supplies in proper containers, and care of patients receiving chemotherapy according to procedure. Exposure to Video Display Terminals Eye strain & stress in addition to ergonomic complaints It is unknown if significant visual dysfunction results from long-term use of VDT's. Problems may be reduced with control of lighting, glare, and color contrast. Workers should have adequately corrected vision. If a VDT evaluation is desired discuss with department manager. Possible exposure to patient medications during administration. Allergy, adverse drug reaction, other unknown injury Refer to specific drug information for proper handling to avoid unintended exposure. Exposure Microwave Radiation Radiation Effects Ensure regular maintenance of machine. Clean all spills. Report and remove from use, unsafe appliances. Unplug equipment by pulling on plugs not cords. Injury from Compressed Gas and/or Cylinders All types of injuries Compressed gasses are flammable & under pressure so must be handled with care. All compressed gas cylinders must be secured in storage or during use. Use proper connections for tanks. Know how to change connectors. Complete safety education on unit. Possible exposure to Waste Anesthetic Gases Health Effects per drug/gas information Use scavenger systems in anesthetizing locations. Be cognizant of hazards of anesthetic gases and follow procedures as outlined in department training. Acute exposure is in the immediate post-op period. Avoid close proximity to exhaled breath of patient who received anesthetic gases. Sterilization Equipment, Steam and Chemical Burns, Chemical Exposure Complete training and orientation for steam and chemical sterilization equipment. Use appropriate heat resistant materials to handle hot trays or instruments. Be aware of sources of steam. Use appropriate personal protective equipment as described by manufacturer. 1 Job Description Template

• Revised 10/12/04 Washington Hospital Health System does not utilize any form of electronic chatting, such as Google chat for the purposes of interviewing candidates for employment.

If you are contacted by any entity or individual attempting to engage you in this format, do not disclose any personal information and contact Washington Hospital Healthcare System.