What are the responsibilities and job description for the Cook position at Alice Peck Day Memorial Hospital?
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POSITION STANDARDS
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Restaurant, hospital or institutional cooking experience required or a formal technical
school degree required. Hospital experience preferred. -
Must be able to read and follow recipes.
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Basic math skills are necessary for recipe adjustment.
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Flexibility in scheduling may be necessary.
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Ability to practice safe knife skills
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POSITION PHYSICAL REQUIREMENTS
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Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements.
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Physical Activity:
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Standing for long periods of time
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Upper Extremity:
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Ability to work in both hot (kitchen) and cold (walk-in freezer) environments.
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Ability to properly lift 90 lbs.
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Push/Pull/Lift/Carry:
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Must be able to handle hot plates, pans, etc.
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PART TWO: FUNCTIONAL RESPONSIBILITY
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Position Objective-
Prepares and serves food for residents, staff and visitors in accordance with production sheets.
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Performance Expectation- Adheres to production sheets including using standardized recipes, completing production for the following day and pulling of frozen meats as necessary.
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Must be able to read and follow recipes.
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Must be able to complete assigned tasks in a timely manner to schedule.
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- Adheres to sanitation codes for proper food handling and completion of assigned cleaning duties (pots, ovens, walk-in, freezers, fryolater, etc.)
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Must be able to use appropriate cleaning chemicals for cleaning assignments
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Must follow dress code and infection control policies.
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Keeps work area neat and clean
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- Uses appropriate portion sizes and complying to special diets when directed.
- Acts as a team player to facilitate the smooth functioning of the shift including assisting nutrition aides, answering the telephone, accepting deliveries and/or preparing food for special functions.
- Attends departmental and hospital meetings and in-services.
- Adheres to production sheets including using standardized recipes, completing production for the following day and pulling of frozen meats as necessary.
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