Part-Time Cook

Part-Time Cook - Amarillo, Texas
 

Job Overview:
 

The Cook is responsible for the preparation and cooking of food items for patients, cafeteria 

and catering, with emphasis on quality. Follows strict sanitation guidelines set up by the State of Texas Health Department.

Key Performance Functions and Responsibilities:
 

I. SERVICE EXCELLENCE

Demonstrates three service excellence competencies.

II. HOUSEWIDE REQUIREMENTS

Meets the organization’s expectations regarding house-wide requirements.

III. PROVISION OF SERVICES

1. Prepare and garnish food for patient, cafeteria, and catering services, following standardized recipes.
   


2. Meet or exceed quality standards through periodic tasting for palatability and consistency,
   cooking/serving temperatures, and visual inspection.
   


3. Followappropriatemenu and production guide for food.


4. Exhibit basic skills in food preparation and equipment utilization/safety, organization, and planning of
   production to meet menu demands.


5. Maintain food temperatures through entire preparation cycle.


6. Usefood-handlingtechniques as set in departmental policies and procedures. 


7. Store unused food items labeling and dating.


8. Report needed repairs and/or supplies to manager.


9. Clean all worktables, ovens, fryers, grill, steam kettle,refrigeratorsand stove following the posted cleaning schedule. 


10. Regularlyattendsand actively participates in departmental and other meetings.
    


11. Assure that the Dietary Department meet the State, Medicare, The Joint Commission and other regulations required. 


12. Other duties assigned. 

JOB TITLE: COOK

Physical and Sensory Requirements:

1. Ability to read and write English.


2. Ability to communicate with staff, physicians, support agencies, vendors, and others.


3. Ability to remain calm under stress.


4. Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. 


5. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours).


6. Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.


7. Quantitative/mathematical ability (addition, subtraction, multiplication, division, standard/metric measurement).


8. Will be subjected to cold when entering refrigerator and freezer as well as fumes from chemicals, cooking odors,
   gases and odors from patient rooms. 


9. Potential hazards from cuts from knives and meat slicer and/or burns from cooking and heating surfaces.

MACHINES, TOOLS, EQUIPMENT, AND WORK AIDS USED:

1. Occasionally subjected to long and/or irregular hours


2. Frequent/strenuous physical effort (e.g. lifting, moving heavy objects, etc.)


3. The noise level in the work environment is usually moderate to loud. 

EDUCATION, TRAINING, EXPERIENCE AND LICENSES/REGISTRATIONS REQUIRED:

1. High school graduate or GED preferred.


2. Institutional cooking experience required (1 – 3 years).
   


3. Good written and verbal communication skills.


4. Typing and basic computer skills preferred.


5. Prefer candidate has either food handler or ServSafe Certification.
   


6. Must successfully complete the pre-employment assessment.
   
   

Starting pay is $14.00 per hour