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Job Description
Job Objective :
Under the supervision of the Executive Chef & Dietary Supervisor; the cook II is responsible for maintaining principles of proper food production and other related activates. The cook II is responsible for the preparation and cooking of food such as but not limited to: meats, soups, sauces, gravies, entrees, vegetables and special orders. The cook II is responsible for seeing that food is prepared according to menu; confers with supervisors as to use of leftovers; making menu changes as necessary. The cook II shall maintain high standards of food handling and cleanliness in work area. The cook II 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. The cook II will perform other tasks as assigned.
Essential Duties and Responsibilities :
Prepares food according to production sheets using recipes and batch cooking techniques. Responsible for cleaning cooks area daily and keeping the area in a neat & orderly fashion during shift. Check Cafeteria and Special Event menus for required preparation. Accurately and efficiently handle, store, prepare, order, and serve food products under established instructions while complying with sanitation and HACCP requirements. Tastes, takes, and records temperatures and/or ratios of food items insuring standards are maintained according to procedure and HACCP standards and procedures. Insures food is ready for service on time. Serves and replenishes food on patient tray line, using plate garnishes, scales and maintaining portion control. Insures leftover food products are handled, stored, and utilized properly & fills out leftover sheet. Cleans and sanitizes equipment and maintains work area in a high state of cleanliness using the appropriate chemicals and PPE for cleaning. Prepare Cafeteria food requirements on weekend according to procedure. Properly labels and dates all items prepared, opened, stored and prepped. 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. Report equipment in need of repair to Supervisor.
Non-Essential Duties:
Assist other Cooks and Salad person, as needed. Assist with Cafeteria food preparation as needed. Sharpens knives and meat slicer, as needed. Assist with other duties as assigned within the Department.
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
Core Competencies:
All AVH employees will effectively demonstrate these behaviors:
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 Corporate Compliance rules and regulations, complies with duty to report behavior standard, demonstrates understanding of purpose for Corporate Compliance hotline and importance of seeking guidance from a supervisor when in doubt regarding a possible corporate compliance issue
Physical Requirements and Working Conditions :
Work usually performed in a very active institutional kitchen environment, and at times room temperatures are very hot. 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.
NOTE:
THE ABOVE STATEMENTS ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK PERFORMED BY PEOPLE ASSIGNED TO THIS JOB. THIS DOCUMENT IS NOT INTENDED TO BE AN EXHAUSTIVE LIST OF ALL RESPONSIBILITIES, SKILLS, AND WORKING CONDITIONS FOR THE PERSONNEL SO CLASSIFIED. E
ducation and
Experience:
Education High School Diploma required. E xperience Previous hospital cooking experience preferred 4 years prior related experience, culinary degree may offset experience time. Culinary degree preferred. Required Licensure and/or
