1 Cook II - PT Job in Haxtun, CO
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Haxtun Health is Hiring a Cook II - PT Near Haxtun, CO
Haxtun Hospital DistrictJob DescriptionJob Title: Cook II
Department: Dietary
Reports To: Kitchen Manager
FLSA Status: Non-Exempt
Job Summary:
(check appropriate column or enter maximum individual lifting requirement)
Physical Activity
Not Applicable
Occasionally (0-35% of day)
Frequent (36-66% of day)
Continuous (67-100% of day)
Sitting
X
Standing
X
Walking
X
Climbing
X
Driving
X
Lifting (floor to waist level)
20
lbs.
10
lbs.
5
lbs.
Lifting (waist level and above)
20
lbs.
10
lbs.
5
lbs.
Lifting (shoulder level and above)
20
lbs.
10
lbs.
5
lbs.
Carrying objects
X
Push/pull
150
lbs.
75
lbs.
15
lbs.
Twisting
X
Bending
X
Reaching forward
X
Reaching overhead
X
Squat/kneel/crawl
X
Wrist position deviation
X
Pinching/fine motor activities
X
Keyboard use/repetitive motion
X
Taste
X
Talk
X
Smell
X
Sensory Requirements
Not Applicable
Accurate 20/40
Very Accurate 20/20
Near Vision
X
Far Vision
X
Not Applicable
Yes
No
Color Discrimination
X
Not Applicable
Accurate
Minimal
Moderate
Depth Perception
X
Hearing
X
Environment Requirements
Occupational Exposure Risk PotentialNot Anticipated
Reasonably Anticipated
Bloodborne Pathogens
X
Chemical
X
Airborne Communicable Disease
X
Extreme Temperatures
X
Radiation
X
Uneven Surfaces or Elevations
X
Extreme Noise Levels
X
Dust/Particulate Matter
X
Other (List)
Shift Requirements
8 hrs/day
10 hrs/day
12 hrs/day
Other (varied)
Usual workday hours
X
Not Applicable
Yes
No
Regular, punctual attendance for assigned shifts
X
Available to work overtime
X
Haxtun Hospital DistrictJob Description Acknowlegement/Essential Function FormEmployee Name: Date:
I have received, reviewed, and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described.
&
In compliance with the Americans with Disabilities Act, we are requesting that based on your review of the job description you answer the following question.
Can you perform the essential functions of the position with or without reasonable accommodations?
YES NO
Employee Signature:JOB SUMMARY:
The cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents and personnel while maintaining a high standard of quality, sanitation and safety, while working closely with Kitchen Manager.
Qualifications:High school diploma or equivalent
Previous experience in food preparation and sanitation
Knowledge of foods and preparation methods
Ability to follow a standardized recipe and practice portion control
Ability to understand regular and modified diets and use a menu as reference
Department: Dietary
Reports To: Kitchen Manager
FLSA Status: Non-Exempt
Job Summary:
- Prepares, works with, and delivers food according to the nutritional needs of the patient/resident.
- Provides customer service to patients, residents, and staff.
- Maintains a high standard of quality, sanitation, and safety.
- Works under moderate supervision.
- High school diploma or equivalent
- 1-3 years’ experience in food preparation and sanitation
- Knowledge of foods and preparation methods
- Ability to follow a standardized recipe and practice portion control.
- Ability to understand regular and modified diets and use a menu as reference.
- Healthcare food service experience preferred.
- Specialized training and/or certification (i.e. ServSafe) is preferred.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to write routine reports and correspondence.
- Ability to speak effectively before groups of customers or employees of the organization.
- Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.
- Ability to perform these operations using units of American money and weight measurement, volume, and distance.
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
- Ability to deal with problems involving several concrete variables in standardized situations.
- All food preparation/kitchen equipment
- Calculator
- General office materials/supplies
- Information Systems
- Telephone System
- Will have access to confidential information and abides by the organizations privacy policies and regulations concerning this information.
- Prepares and dishes quality food accurately and attractively according to diet and menu to patients, residents, visitors, and staff.
- Follows recipes to prepare adequate amounts of product based upon forecasted amounts.
- Uses diet manual and menu modifications to ensures all patients are served meals according to their diet prescription.
- Understands modified diets and is a team player in working toward patient/resident satisfaction and nutritional well- being.
- Documents healthcare provider prescribed diets that are refused by patients/residents.
- Ensures consistent and efficient delivery of service.
- Ensures assignments are completed and documented accurately.
- Prepares requested snacks.
- Tastes and smells food to determine quality and palatability.
- Provides special request foods as able.
- Assists residents with menus, questions, complaints, and concerns.
- Maintains responsibility for high quality food preparation, proper food handling, sanitation, and safety standards.
- Ensures compliance with state, local and regulatory agencies as it relates to food service.
- Ensures proper sanitation and storage of kitchen equipment, food, and supplies.
- Confirms that food temperatures are maintained at proper levels during preparation and throughout service.
- Follows recipes to prepare adequate amounts of product based upon forecasted amounts.
- Follows all food safety and sanitation standards.
- Exhibits sanitary work habits by following approved cleaning routines and follows established cleaning procedures.
- Helps with set-up, service, and clean-up of food production.
- Demonstrates appropriate use, sanitation, and care of equipment to provide a safe and sanitary work environment using required guidelines.
- Cleans tables, floors, work surfaces, cupboards, and appliances.
- Ensures proper washing and sanitizing of all dishes and kitchen equipment.
- Practices safe and proper equipment usage and refrains from using unsafe equipment.
- Cleans and sanitizes equipment after each use and as assigned.
- Reports any equipment that is broken or unsafe.
- Demonstrates appropriate use, sanitation, and care of equipment to provide a safe and sanitary work environment using required guidelines.
- Assists Kitchen Manager with review and processing of new diet orders and diet changes food purchases.
- Supervises food preparation in the absence of the Kitchen Manager within department standards and guidelines.
- Performs other duties as assigned.
(check appropriate column or enter maximum individual lifting requirement)
Physical Activity
Not Applicable
Occasionally (0-35% of day)
Frequent (36-66% of day)
Continuous (67-100% of day)
Sitting
X
Standing
X
Walking
X
Climbing
X
Driving
X
Lifting (floor to waist level)
20
lbs.
10
lbs.
5
lbs.
Lifting (waist level and above)
20
lbs.
10
lbs.
5
lbs.
Lifting (shoulder level and above)
20
lbs.
10
lbs.
5
lbs.
Carrying objects
X
Push/pull
150
lbs.
75
lbs.
15
lbs.
Twisting
X
Bending
X
Reaching forward
X
Reaching overhead
X
Squat/kneel/crawl
X
Wrist position deviation
X
Pinching/fine motor activities
X
Keyboard use/repetitive motion
X
Taste
X
Talk
X
Smell
X
Sensory Requirements
Not Applicable
Accurate 20/40
Very Accurate 20/20
Near Vision
X
Far Vision
X
Not Applicable
Yes
No
Color Discrimination
X
Not Applicable
Accurate
Minimal
Moderate
Depth Perception
X
Hearing
X
Environment Requirements
Occupational Exposure Risk PotentialNot Anticipated
Reasonably Anticipated
Bloodborne Pathogens
X
Chemical
X
Airborne Communicable Disease
X
Extreme Temperatures
X
Radiation
X
Uneven Surfaces or Elevations
X
Extreme Noise Levels
X
Dust/Particulate Matter
X
Other (List)
Shift Requirements
8 hrs/day
10 hrs/day
12 hrs/day
Other (varied)
Usual workday hours
X
Not Applicable
Yes
No
Regular, punctual attendance for assigned shifts
X
Available to work overtime
X
Haxtun Hospital DistrictJob Description Acknowlegement/Essential Function FormEmployee Name: Date:
I have received, reviewed, and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described.
&
In compliance with the Americans with Disabilities Act, we are requesting that based on your review of the job description you answer the following question.
Can you perform the essential functions of the position with or without reasonable accommodations?
YES NO
Employee Signature:JOB SUMMARY:
The cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents and personnel while maintaining a high standard of quality, sanitation and safety, while working closely with Kitchen Manager.
Qualifications:High school diploma or equivalent
Previous experience in food preparation and sanitation
Knowledge of foods and preparation methods
Ability to follow a standardized recipe and practice portion control
Ability to understand regular and modified diets and use a menu as reference
Job Summary
JOB TYPE
Part Time
SALARY
$32k-41k (estimate)
POST DATE
06/09/2024
EXPIRATION DATE
07/07/2024
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The following is the career advancement route for Cook II - PT positions, which can be used as a reference in future career path planning. As a Cook II - PT, it can be promoted into senior positions as a Cook III that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Cook II - PT. You can explore the career advancement for a Cook II - PT below and select your interested title to get hiring information.
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