Cook

Description:

POSITION OVERVIEW

Under general supervision, prepares safe, nourishing meals for patients and employees and maintains a clean and sanitary kitchen environment.

ESSENTIAL JOB FUNCTIONS

Attend work as scheduled. Adhere to the Code of Conduct. Prepare meals (breakfast, lunch, or dinner) to include the appropriate hot and cold foods, entrees, sides, salads, drinks, breads, desserts, etc. Follow special diets as needed. Take temperatures before serving. Serve out trays for patients. Store leftover food per established protocols. Check freezer temperatures, record as required, and ensure that the doors are properly closed. Clean and sanitize kitchen equipment, appliances, dinnerware, silverware, carts, counters, and sinks, etc., to meet hospital sanitation standards. Assume managerial duties in the absence of the manager to include supervision of the food service workers and assignment of duties, follow and enforce hospital, personnel, and dietary policies and regulations, and oversee the management of the department. Perform other related duties as required. Assist in stocking from delivery truck. Portion out and freeze food.

Requirements:

PHYSICAL REQUIREMENTS

This position requires full range of motion to include motor coordination, manual dexterity, prolonged, extensive, or considerable standing/walking, reaching, stooping, bending, kneeling, and crouching. Exposure to various kitchen environmental changes which may include heat, dampness, odors, cold.

MINIMUM REQUIREMENTS

High school diploma or equivalence preferred. Previous food service experience preferred. Ability to read and follow written recipes. Must be able to pass post-offer drug screen, background check