Cook - Food & Nutrition SJH

Brief Description

MAIN TITLE:

Preparation, handling and cooking of food in accordance with departmental policies and applicable sanitary regulations. Works primarily on the late shift and in the hot food preparation areas of the department. Reports to the food and nutrition service supervisor/director.

Duties And Responsibilities

• Reviews menus and food orders to determine type and quantities of food to be prepared in areas of responsibility.
• Plans work so that food of sufficient quantity is prepared in time to meet meal schedules, in areas of responsibility.
• Prepares and cooks food which involves roasting, baking, broiling, grilling, frying, and related cooking procedures.
• Prepares meats, soups, casseroles, vegetables and other similar cooked foods according to departmental procedures and standardized recipes to retain nutritive value of foods.
• Is responsible for storage of foods and leftovers and the avoidance of food waste.
• Portions and serves food according to specifications of the supervisor. Carves and portions meat, fish and fowl.
• Follows and assists in the development of standardized recipes. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment.
• Maintains cleanliness and neatness of entire work area.
• Follows sanitation codes and other applicable regulations concerning handling of food, equipment, working area and hygiene.
• Maintains H.A.C.C.P. Food Safety Program.
• Promotes and fosters the mission and philosophy of the Hospital during performance of job duties and community activities.
• Actively supports and participates in Hospital's Performance Improvement endeavors.
• Performs other related duties as assigned.
• Is responsible for attending all annual mandatory educational programs as required by position.
• Employee understands and demonstrates the importance of satisfying the needs of the customer/patient by interacting with him/her in a friendly and caring way, being attentive to the customer’s needs, both psychologically and physically, and by taking the initiative to maintain communication with the customer in order to provide a secure and pleasant experience with the Arnot Health.
• It is understood that this job description lists typical duties for the classification and is not considered inclusive of all duties, which may be assigned.
  
  

Education

High School Graduate or vocational coursework in food preparation and handling preferred. In addition, worker receives training in food preparation, hygiene and sanitation, nutrition, and hygiene methods utilized at St. Joseph's Hospital

Experience

At least three year's experience in quantity food preparation. Must be thoroughly familiar with foods and their methods of preparation.

Cardiopulmonary Resuscitation (cpr) Requirements

No CPR required.

Physical Demands

• This position requires ability to be standing for long periods of time.
• Stoops, reaches for, and lifts kitchen utensils.
• Handles and uses kitchen utensils.
• Tastes and smells food to determine its quality and palatability.
  
  

Special Requirements

• Willingness to work for best interest of the institution.
• Ability to work cooperatively with others.
• Considerable judgment in evaluation of recipes and estimating cooking time requires.
• Works under general supervision in an area where procedures are well standardized.
  
  

Exposure Category

Category III. Tasks that involve no exposure to blood, body fluids, or tissues. And Category I tasks are not a condition of employment.