COOK - DIETARY SERVICE - FT EVENINGS

Description

Job Summary:  Prepares food for patients, cafeteria, and special functions. Cleans work areas as related to the preparation and serving of food.

Service and Quality Standards:

Service

Is Customer focused

                Anticipates customer needs

                Adheres to customer service standards

Is Competent, caring and compassionate

                Treats coworkers and customers with dignity and respect

                Demonstrates competent, caring and compassionate behavior

                                to customers and coworkers

People

Is conversation conscious

                Assures confidentiality of patient and employee information

Is positive in interactions with others

Is courteous and respectful

                Promotes a harassment free environment

                Inspires the trust of others

Acts in accordance with hospital policies and code of conduct

Quality

Is excellent in patient care and service

                Demonstrates multidisciplinary cooperation

                Assists in obtaining excellent satisfaction scores of feedback

Is safety conscious

                Demonstrates safety consciousness and supports safety initatives

Is involved with improvement efforts

                Supports performance improvement

                Seeks ways to improve systems and services

                Shows commitment to improvement efforts

                Meets mandatory educational requirements

Growth

Is a loyal ambassador

                Demonstrates commitment to hospital mission and vision

Is active and involved

                Supports hospital initiatives

                Champions innovation and supports change

Is a positive role model

                Fosters team cooperation

Finance

Is a good steward of hospital resources

                Develops/uses efficient work methods

Is cost effective

                Conserves organizational resources

Job Responsibilities:

Prepares food as indicated by the needs of the department including patients, cafeteria customers, Meals on Wheels participants, Chestnut Facility and special functions in accordance with both departmental guidelines, HAACP procedures and Health Department standards. Follows standardized recipes.  Attractively presents all items with appropriate garnish and correct portion size. Accurately documents daily temperature and taste panels to assure quality and provide suggestions for continuous improvement.  Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager.   Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling, and dating. All items will be used in a cost-conscious manner. No food items will be handled in a manner to expose the food to the “danger zone” of sanitation standards. .    Perform all work in a safe and sanitary manner.  Maintain all workstations in a neat and organized manner.

Actively supports and participates in performance improvement activities, including but not limited to tray assessments, meal rounds, hospital/department committees.

Treats all information and data within the scope of the position with appropriate confidentiality and security.

Cooperates fully in all risk management activities and investigations.

Knowledgeable of, observes and complies with hospital safety policies, emergency procedures, and standard precautions.

 Mandatory Education and Inservice Requirements

Qualifications

Education Requirements and Other Requirements:

                Education Level: High School Diploma or equivalent

Certification/Licensure: Must be able to read, write, and speak English.

Experience Requirements: Prior food service experience necessary.  One-year experience in quantity (batch cooking) food production preferred.

Working Conditions: Exposure Category III: Tasks that involve no exposure to blood, body fluids, or tissues, and Category I tasks are not a condition of employment. The normal work routine involves no exposure to blood, body fluids, or tissues.   Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way.