COOK

Responsibilities

S UMMARY OF JOB DUTIES

Participate in provision of quality meals and nutritional services to patients, staff and guests. Accepts and reconciles deliveries and puts away stock. Cleans work area as necessary or assigned. Prepares meals for patients, employees, medical staff, and visitors, including special diets as requested. Serves meals to all cafeteria customers. Cleans and maintains equipment as needed to comply with health regulations; standards. Periodically participate in deep cleaning assignments on request Qualifications

QUALIFICATIONS AT ENTRY

Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs. Must maintain self-control in volatile or hostile customer service interactions. Must be able to adjust recipes and meal plans to achieve desired results. Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert and adjust mathematical measurements for recipe adjustments. Must be familiar with and understand how to comply with DHEC regulations especially #61-25. Must be able to use kitchen equipment safely such as knives, slicers, mixers and dishwashers; knowledge of the essential hygiene factors involved in food preparation; knowledge of cleansing products and the appropriate methods of cleansing a variety of surfaces. Must be able to work independently, in a restricted physical environment for extended periods of time. Must have ability to perform several tasks concurrently. Must have skills in maintaining information as highly confidential.

MACHINES, TOOLS AND EQUIPMENT USED ON JOB

Stove Trash bins Oven (standard & convection) Microwave Oven Steamer Toaster Fryer Soft Drink dispensing machines Food Carts Coffee Maker Slicer Mop, broom, bucket, sanitizing materials Food Processor Food & Other Supplies Electric Mixer Telephone Knives/forks/spoons Food/Serving Trays Dish machine/dishes Gloves/mitts Pots/pans Peelers/spatulas/tongs/serving utensils Grill

PHYSICAL AND MENTAL REQUIREMENTS OF JOB

Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, moving about in work area and throughout organization to accomplishment tasks. Must be able to finger, grasp and feel objects. Perform repetitive motions with wrists, hands and fingers. Ability to express and exchange ideas via spoken word, conveying information to others in an audible, accurate and on occasion, quick manner. Able to perceive the nature of sounds with no less than 40 dB loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; perceive detailed information through oral communication and to make fine discriminations in sound. Work is considered medium in nature requiring occasional exertion of up to 50 pounds of force and 20 pounds of force frequently and/or up to 10 pounds of force to lift, carry, push, pull or otherwise move objects. Must be able to operate kitchen equipment. Worker is subject to both indoor and outdoor environmental conditions; activities occur inside and out. Worker is subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current and exposure to high heat. Worker may be subject to one or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases or poor ventilation.

VISUAL ACUITY

MACHINE

OPERATORS

(including inspection), INSPECTION, CLOSE

ASSEMBLY, CLERICAL, ADMINISTRATIVE

This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, excessive reading, visual inspection involving small defects, small parts, operation of machines (including inspect), using measurement devices, assembly or fabrication of parts at distances close to the eyes. The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work). Able to sit and perform sometimes repetitive tasks for extended period of time; concentration amidst distractions and interruptions required; able to read handwriting of varying styles, including styles which may not be easily legible; able to meet deadlines; helpful, customer-service oriented manner.

Qualifications:

QUALIFICATIONS AT ENTRY

Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs. Must maintain self-control in volatile or hostile customer service interactions. Must be able to adjust recipes and meal plans to achieve desired results. Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert and adjust mathematical measurements for recipe adjustments. Must be familiar with and understand how to comply with DHEC regulations especially #61-25. Must be able to use kitchen equipment safely such as knives, slicers, mixers and dishwashers; knowledge of the essential hygiene factors involved in food preparation; knowledge of cleansing products and the appropriate methods of cleansing a variety of surfaces. Must be able to work independently, in a restricted physical environment for extended periods of time. Must have ability to perform several tasks concurrently. Must have skills in maintaining information as highly confidential.

MACHINES, TOOLS AND EQUIPMENT USED ON JOB

Stove Trash bins Oven (standard & convection) Microwave Oven Steamer Toaster Fryer Soft Drink dispensing machines Food Carts Coffee Maker Slicer Mop, broom, bucket, sanitizing materials Food Processor Food & Other Supplies Electric Mixer Telephone Knives/forks/spoons Food/Serving Trays Dish machine/dishes Gloves/mitts Pots/pans Peelers/spatulas/tongs/serving utensils Grill

PHYSICAL AND MENTAL REQUIREMENTS OF JOB

Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, moving about in work area and throughout organization to accomplishment tasks. Must be able to finger, grasp and feel objects. Perform repetitive motions with wrists, hands and fingers. Ability to express and exchange ideas via spoken word, conveying information to others in an audible, accurate and on occasion, quick manner. Able to perceive the nature of sounds with no less than 40 dB loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; perceive detailed information through oral communication and to make fine discriminations in sound. Work is considered medium in nature requiring occasional exertion of up to 50 pounds of force and 20 pounds of force frequently and/or up to 10 pounds of force to lift, carry, push, pull or otherwise move objects. Must be able to operate kitchen equipment. Worker is subject to both indoor and outdoor environmental conditions; activities occur inside and out. Worker is subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current and exposure to high heat. Worker may be subject to one or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases or poor ventilation.

VISUAL ACUITY

MACHINE

OPERATORS

(including inspection), INSPECTION, CLOSE

ASSEMBLY, CLERICAL, ADMINISTRATIVE

This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, excessive reading, visual inspection involving small defects, small parts, operation of machines (including inspect), using measurement devices, assembly or fabrication of parts at distances close to the eyes. The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work). Able to sit and perform sometimes repetitive tasks for extended period of time; concentration amidst distractions and interruptions required; able to read handwriting of varying styles, including styles which may not be easily legible; able to meet deadlines; helpful, customer-service oriented manner.