Description

Position Summary:

Prepares meats, vegetables, soups, sauces, etc. for regular and modified diets as determined by daily menus.  Responsible for the supervision of shift employees in the absence of the supervisor. 

Position Designation:

The position of cook is identified as “department safety-sensitive”.

Department safety-sensitive positions means employment positions which may in the normal course of business:

1. Require the employee to operate the company vehicles or heavy equipment; and/or
2. Involves duties, which, if performed with inattentiveness, errors in judgment, or diminished coordination, dexterity, or composure, may result in mistakes that could present a real and/or imminent threat to the personal health and safety of the employee, co-worker, and/or the public.

Delegation of Authority:

As a cook, you are delegated the administrative authority, responsibility and accountability necessary for carrying out your assigned duties.

Duties and Responsibilities:

1.             Previews menus and work orders to determine type and quantity of meats, vegetables, soups, salads, and desserts to be obtained and prepared. Implements diet changes, prepares late-supper trays and records same.    

2.             Plans and coordinates cooking schedules so that foods will be ready at required times. 

3.             Prepares, seasons and cooks food, measuring and mixing ingredients according to standardized recipes and the master menu plan, adjusting nutritionally equivalent substitutes and recording the changes.  

4.             Ensures that all foods prepared meet existing standards for quality, freshness, taste, and appearance.  Ensures all food is served at the proper temperature.      

5.             Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation and that required sanitary levels are maintained throughout the food preparation process.                                                         

6.             Consults with supervisor concerning special items, evaluation of new recipes, etc.  Alerts supervisor to problems and needs concerning equipment and food supplies.                                                                                                                   

7.             Logs temperature of freezers and refrigerators.

8.             Receives deliveries in accordance with purchase orders; stocks supplies using proper storage procedures.                                                                                                      

9.             Sets up cafeteria hot foods prior to mealtimes and provides cafeteria backup.                            

10.          Greets all customers promptly and courteously; receives payment for food and drink from staff and visitors; balances cash drawer.                                                                        

11.          Keeps work area clean and sanitary, takes out trash as necessary, performs cleaning duties.                                                                                                                                          

12.          Removes frozen meat, food products from freezer as required.                                                     

13.          Labels, dates, and stores food items according to dietary policies and procedures.                                                                   

14.          Maintains department records, reports and files as required, promptly recording all required information.                                                                                                 

15.          Assumes other departmental positions or duties, or assists with special functions as requested by the supervisor.                                                                                        

16.          Maintains confidentiality of all patient/resident/staff information                                              

17.          Performs other related duties as assigned or requested.                                                                    

Position Qualifications:

Preferred Minimum Education:

Appropriate education or experience to meet the personal qualifications of the position of cook.

Professional Qualifications:

Able to read, write and speak the English language in an understandable manner.                            

Ability to make independent decisions when circumstances warrant such action.

Ability to deal tactfully with personnel, residents, family members, visitors, general public.

Ability to follow oral and written instructions.

Knowledge of cooking/baking methods and procedures, including types of preparation and related routines.

Institutional food service experience/training.

Some supervisory experience desirable.

Physical Requirements: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

Moderate to heavy physical effort (lift/carry/push up to 50 lbs)

Prolonged standing/walking

Considerable reaching stooping, bending, kneeling, crouching

Manual dexterity and mobility

Visual acuity with or without correction

Working Conditions:  The above statements are intended to describe the general nature and level of work typically performed by an employee in this position. They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

May be exposed to infections and contagious diseases

Works in clean, air-conditioned, well-lit environment

Subject to work under stressful situations and time constraints

Subject to burns and cuts

Exposed to hazards from electrical/mechanical equipment

Exposed to hazards from steam and heat

Exposed to varying degrees of kitchen elements

Exposed to cleaning chemicals used in sanitization and cleaning processes

Equipment to be used:

Electric and steam cooking equipment

Grinders, slicers, mixers, blenders, food processor

Deep fryer, pressure steamer, grill

Ovens, dishwasher

Required Protective Equipment

Uniforms, hair covering, gown, medical gloves, face shield as necessary and other equipment as required by OSHA regulations and hospital policy.

Qualifications