JOB SUMMARY

Responsibilities include preparation of meals according to the menus planned by the Registered Dietitian, food service to patients and employees, and cleaning the department and equipment utilizing proper infection control procedures. Reports to the Kitchen Manager.

ESSENTIAL DUTIES

1. Plans individual cooking schedule so that all foods for regular and therapeutic menus and special functions will be properly cooked and ready at appropriate time. 2. Assembles items needed for preparation from low temperature storage units and storerooms. 3. Follows recipes and portioning procedures to prepare meats/entrees, gravies, casseroles, vegetables, soups, salads, and deserts for daily menu. 4. Tastes all food during preparation to ascertain if foods are seasoned and cooked correctly; makes adjustments to seasoning and cooking time as necessary. 5. Sets up steam table in such a way to make them attractive and easily served in standardized portions; labels food according to modification. 6. Monitors serving line and may serve foods throughout serving periods to ensure that foods are available to replenish when needed without delay. 7. Prepares leftover food for proper storage labeled with description of food and date; and assists with the cleaning of steam table and pans. 8. Records equipment and food temperatures and meal counts daily. 9. Keeps cooking area in kitchen clean and orderly, and transports trash to dumpster. 10. Performs cleaning and sanitation duties. 11. Participates in Department's and Facility's in-services. 12. Performs other related duties as may be assigned.

ADDITIONAL RESPONSIBILITIES

: 1. May provide information to nursing staff regarding patient's responses to foods. 2. Receives and checks in food supplies to ensure foods/supplies will be properly handled in the absence of the Kitchen Manager.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may or may not be made to enable individuals with disabilities to perform the essential functions.

PROGRESSION LEVELS

Cook:

Less than one year of relevant work experience as a cook. Starts at the entry rate of the job. Cook 1: Has at least one year but less than 2 years of relevant work experience. If experience is with HCHI, performance in the job must be evaluated overall as "meets expectations" to receive progression. Cook 2: Has at least two years but less than 3 years of relevant work experience. If experience is with HCHI, performance in the job must be evaluated overall as "meets expectations" to receive progression. Cook 3: Has at least three years but less than 4 years of relevant work experience. If experience is with HCHI, performance in the job must be evaluated overall as "meets expectations" to receive progression.