Cook Dietary

JOB SUMMARY

Prepares, produces, heats, cooks, bakes and serves meals for St. John's Health patients, residents, cafeteria customers, and catered meals within the scope of departmental policies and procedures. Responsible for the overall quality, accuracy, temperature and timeliness of assigned meals. Adheres to and practices the St. John's Health Corporate Compliance Program and participates in Performance Improvement activities.

ESSENTIAL FUNCTIONS

Food Preparation Prepares food for all meal service areas. Assuring final product has the best taste and highest quality possible. Takes pride in the final product. Prepares, cooks, holds and serves patients, residents, cafeteria and catering meals in accordance with standardized recipes, sanitation and health code standards. Assures temperatures are correct and meals are cooked, held and served at correct times. Uses production tallies to estimate amounts of food prepared for cafeteria and living center to assure adequate food is prepared but also to limit excessive waste. Demonstrates an understanding of modified diets, passes diet test annually, puts correct garnishes on correct diets, and adapts room service entrées to fit special diet where appropriate. Able to make suggestions for alternative ideas for special diets. Preps food for the next day and assures all items in the refrigerators are correctly labeled and dated. Gathers and stocks daily food items and supplies, portions meats, slices tomatoes etc. Assures area is ready and stocked for opening the next day. Assists with the preparation of catering and special functions. Meal Service Prepares room service and/or cafeteria menu items as ordered both timely and accurately. Following approved recipes, assuring portions are accurate and highest quality in the presentation of the final product. Demonstrates ability to plan and prepare grill specials that offer variety and demonstrate creativity and thought. Also able to notice and utilize overstocked products that are in the kitchen. Assures food is going out of the kitchen on time and at the correct temperatures. Demonstrates ability to plan ahead. Looks ahead to assure food items are on hand for the week of menu productions including for LTC, cafeteria and room service items. Works with Manager to assure correct items are ordered. Additional Duties Makes minor decisions in the absence of the Manager or Supervisor regarding basic departmental services or functions. Checks in and assures deliveries are accurate and products acceptable before signing. Assists in putting orders away using FIFO rotation product acceptable. Demonstrates ability to use digital dining computer to accurately enter customer orders. Assists with orders as indicated. Maintains accurate temperature logs on all freezers and refrigerators. Reports discrepancies to Manager. Maintains a clean and organized work area at all times. Cleans and disinfects cooking equipment, food counters and work area after each shift.

JOB REQUIREMENTS

Minimum Work Experience Required:

2 years high volume cooking. Ability to interface with hospital personnel and coworkers in a positive and teamoriented approach. Good communication, interpersonal, phone and customer service skills. Ability to adjust to fluctuating job demands, meet assigned deadlines and work independently.

FUNCTIONAL DEMANDS

Working Conditions Health care setting, production kitchen with potential hazards such as steam, hot surfaces, sharp instruments, and cleaning chemicals. Working in confined spaces with temperature ranges from 0 to 90 degrees. Must be on-site at the St. John's Health Campus to fulfill the responsibilities of this role. Physical Requirements 90% of shift standing and walking. Ability to lift and carry up to 50 pounds. Bending, stooping, twisting, reaching, pushing, and pulling necessary. Intermittent sitting and computer use. Must be able to work 10 hour shifts.

Direct Reports:

None Reports to:

Assistant Manager Dietary Internal & External Contacts:

Dietary department and SJH staff, physicians, residents, patients, food vendors, and guests of

SJH. LEADERSHIP CAPABILITIES

Approachability Is easy to approach and talk to Spends the extra effort to put others at ease Builds rapport well Attention to Detail Completes tasks in a way that ensures there are no errors Methodically and patiently reviews work to identify any mistakes or discrepancies Creates and stores documentation in a way that is thorough and easy to access Composure Avoids becoming defensive or irritated when times are tough Maintains balance when the unexpected happens Conflict Management Steps up to conflicts, seeing them as opportunities Negotiates tough agreements and settle disputes equitably Finds common ground and gains cooperation Interpersonal Skills Relates well to all kinds of people, up, down and sideways, inside and outside the organization Builds appropriate rapport Uses diplomacy and tact Patience Is tolerant with people and processes Listens and checks before acting