Hospital Cook

Cooks and prepares meals for 100 to 150 people, this includes patients, residents, employees, visitors and special meals. Is responsible for cleanliness and order of the kitchen as assigned. Will work with a variety of diets, foods and equipment. Will train and work at both facilities.

• High School or GED is preferred.
• Specialized training in food preparation preferred.
• One year experience of quantity food preparation preferred.
• On the job training will be given.
• Kindness, tactfulness, consideration, and confidentiality in dealing with residents/patients and co-workers is required.

JOB REQUIREMENTS:

• Accountability for safety
• Self-Improvement
• Professional attitude, leadership role and team member abilities. Maintains a positive professional role throughout the facility and community.
• Responsible for safeguarding the privacy and security of protected health information (PHI) in any form including electronic, written or oral.

· Ability to work beyond normal working hours and on weekends and holidays when necessary.

· Maintain the security of company-assigned devices by adhering to IT security protocols, including timely installation of updates, use of strong passwords, and compliance with all cybersecurity policies.

JOB RESPONSIBILTIES:

• Prepares food as indicated on menus, including therapeutic and mechanically altered diets, making changes only when supplies are unavailable.
• Looks ahead on menu to determine needs for advance thawing and preparation of menu items.
• Prepares food to retain quality and nutritional value using standardized recipes.
• Will enhance flavor of foods by cooking with seasonings where allowed.
• Follows production sheet to obtain a close estimate of foods needed for meal service and any special functions.
• Follows State and Federal regulations regarding food safety and sanitation standards. Foods must be dated and labeled.
• Assists in delivering food to acute, LTC, and cafeteria tray line as needed.
• Assures that food is stored, prepared, distributed, and served under sanitary conditions, and is maintained at an appropriate temperature throughout the process.
• Consults with the Supervisor, Dietary Manager, on substitutions, food shortages, items received in poor condition).
• Responsible for cleanliness of work area and washing of pots and pans prior to end of shift.
• Empties kettles, pans, clean oven doors, drip pans, mixers, counters and sinks after meals.
• Wears proper uniform, shoes, head covering, apron, and gloves when needed.
• Abides by facility safety standards, practices safety when working with chemicals.
• Follows cleaning schedule, completes assigned cleaning duties with a “clean as you go” practice.
• Maintain the security of company-assigned devices by adhering to IT security protocols, including timely installation of updates, use of strong passwords, and compliance with all cybersecurity policies.
• All other duties as assigned.

TYPICAL WORKING CONDITIONS:

Will work in a well-lit area; kitchen will be warm and humid. Will work with some cleaners and sanitizers. Works with other dietary staff. Will be scheduled for weekend shifts and works some holidays.

TYPICAL PHYSICAL DEMANDS:

Requires corrected vision and normal hearing range. Must be able to distinguish letters, numbers, symbols, and colors. Requires full range of body motion, manual and finger dexterity, eye-hand coordination. Requires standing and walking for extensive periods of time. Must be able to lift and carry items weighing 50-60 pounds, pull or push carts weighing 100-200 pounds, will do frequent bending stooping and stretching during work shift. Requires working under stressful conditions and a rapid workflow setting.