Job Objective:

Under the supervision of the Executive Chef & Dietary Supervisor; performs work with a high degree of accuracy and skill in the preparation, styling, and serving of food. Slices meats/vegetables for use in sandwich preparation as needed. Cooks food to order following short order menu and using proper portion control and sanitation guidelines. Takes and records food temperatures and insuring working area is maintained in a high state of sanitation at all times. The Cook I shall maintain high standards of food handling and cleanliness in work area. The Cook I will work together with the employees of the department to provide optimal food, nutritional and environmental services to the patients, visitors, and staff to ensure the healing and well-being of each individual.

Essential Duties and Responsibilities:

Accurately and efficiently handle, store, prepare, order, and serve food products under established instructions while complying with sanitation and HACCP requirements. Check Cafeteria and Special Event menus for required preparation. Tastes, takes, and records temperatures and/or ratios of food items insuring standards are maintained according to procedure and HACCP standards and procedures. Cooks and prepares customer orders according to established short order menu. Monitors cafeteria serving line during meal periods and restocks items as needed. Responsible for always providing service to patrons in a positive, fast, pleasant, and cheerful manner. Set up and restock assigned area for each shift, complete prep and pull list. Uses universal precautions at all times by wearing gloves, goggles, washing hands frequently, and utilizing any applicable PPE for task being performed. Insures leftover food products are handled, stored, and utilized properly. Cleans and sanitizes equipment and maintains work area in a high state of cleanliness during shift. Performs deep cleaning and proper sanitation of equipment and work areas as assigned. Always uses appropriate chemicals for cleaning. Always uses appropriate safety equipment in performance of duties. Sweep and Mop Café tile floor area at end of shift. Documents and follows all HACCP forms and procedures. Assists and performs other related duties as assigned or requested within the department, expected to promote teamwork at all times. Ability to communicate effectively in English (verbal and written)

Non-Essential Duties:

Assist Cafeteria Server as needed. Assists in other Department areas as assigned.

Knowledge, Skills and Abilities:

Knowledge Knowledge of basic cooking skills Knowledge of basic math skills Knowledge of quantity and batch food production. Knowledge of basic food safety (temperatures, record keeping, HACCP) Skills Able to use a meat slicer, mixer, steamer, and other institutional cooking equipment. Ability to direct other cooks. Able to perform several tasks (assembling trays, reading menus, etc.) at the same time. Must show good judgment and reliability. Must be able to speak, read, write and understand English. Abilities Stand up to 6 hours at a time. Push/pull up to 50 pounds Repeated bending, squatting, stooping, lifting, pushing, pulling Extensive walking

AVH Values:

All AVH employees will effectively demonstrate these values: Patients Come First•We listen actively and communicate with our patients and families, placing safety as a top priority.

Accountability & Ownership•We fully complete tasks, are transparent, effectively communicate, and recognize that what we do reflects on us.

Teamwork•We build trusting relationships, promote a sense of community, and are respectful of everyone. Success is about the whole team.

Integrity & Honesty•We tell the truth at all times, speak up when something is wrong, and do the right thing when no one is looking.

Excellence•We take pride in our work, are goal-oriented, and on a never-ending quest for top tier quality.

Initiative & Innovation•Our can-do attitudes, creativity, and resourcefulness empower us to improve the patient's experience, solve our own problems, make timely decisions, and look for opportunities to add value.

Tenderness & Compassion•We have genuine empathy, show kindness, and encourage and advocate for each other.

Education and Experience:

Education High School Diploma is preferred Experience Previous short order cooking experience preferred At least 2 years' prior related experience. Required Licensure and/or

Certifications:

Food Safety Certification required

AVH Conduct/Compliance Expectations:

Ability to adhere with AVH Absenteeism and Tardiness Policy Ability to adhere with AVH Leaves of Absence Policy Ability to adhere with AVH Paid Time Off (PTO) Policy Ability to adhere with AVH Recording of Hours Worked Policy Ability to adhere to the department dress code Ability to organize work and establish priorities Ability to expand on own initiative in performance of duties Skill and ability to follow the telephone etiquette/standards Conforms to AVH Standards of Excellence Ability to function effectively under pressure and meet time parameters Ability to communicate effectively while maintaining good working relationships with co-workers, managers and other hospital staff Ability to adhere to the normal standards of courtesy and conduct as defined under the rules of hospitality at AVH Ability to maintain the confidentiality of patient, hospital and department information Ability to adhere to safety rules and regulations Safely and effectively uses all equipment necessary to carry out duties Ability to interpret and function under hospital and department policies and procedures Conforms with required and appropriate Joint Commission requirements Conforms with and supports hospital quality assurance and improvement guidelines Ability to participate effectively in department and hospital staff education Display a willingness to work as a team player Ability to give and support the highest level of patient/customer satisfaction at all times Supports and adheres to the values and mission statement established by the AVH Board of Directors Ability to demonstrate knowledge and understanding of the Compliance & Integrity Program and its established policies. Ability to follow the

Code of Conduct Physical Requirements and Working Conditions:

Work usually performed in a very active institutional kitchen/cafeteria environment; with small limited workspace; and in Walk-in Freezers, and Refrigerators. Work requires employee to be on their feet the entire shift. A detailed description of the physical requirements of this job is maintained in the Employee Health Department.