What are the responsibilities and job description for the Cook, Food and Nutrition Services position at Livingston HealthCare?
JOB SUMMARY:
The Food Service Cook performs a variety of tasks that facilitate the preparation and service of nutritious food to patients, staff and visitors.
Compensation:
- $21.20/hr DOE
- Robust Benefits Package
Schedule:
- 1.0FTE (40 hours)
- Variable Days
- 8 Hour Shifts
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:
- Performs routine duties related to preparation and serving of food.
- Must become knowledgeable on how to use special diet manual for patient menus.
- Assist in supervising dietary functions and personnel in the absence of the kitchen manager.
- Prepares food for cooking by washing, peeling, shredding, slicing and mixing of various food items.
- Plan food production to coordinate with meal serving hours so that quality, texture, temperature and appearance of food are preserved.
- Operates dishwasher or assists with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc.
- Serves food in cafeteria for visitors and staff following dietary sanitary and safety guidelines.
- Plate meals on patient tray assembly line following menu directives for determining food items for each tray.
- Follows Standard Precautions using personal protective equipment as required.
- Performs telephone, clerical, stocking and inventory duties as assigned.
- Maintain confidentiality of all work information.
- Demonstrates ability to function successfully in a team-oriented environment.
- Other duties as assigned.
ADDITIONAL RESPONSIBILITIES:
- Meet annual education requirements.
- Full time position, 40 hours per week.
QUALIFICATIONS (Required):
- High School graduate or equivalent.
- Prior cooking in food service and cashier experience required.
- Skill and ability to use all kitchen equipment.
- Ability to read, write and carry out instructions.
- Good interpersonal and communication skills.
ADDITIONAL DESIRED QUALIFICATIONS:
- Institutional food service experience.
- Certified Chef.
- Current ServSafe Certificate.
PHYSICAL DEMANDS:
Medium- Heavy:
- Lift: 60 lbs from floor to waist height using proper body mechanics.
- Lift: 50 lbs from waist height to shoulder height using proper body mechanics.
- Carry: 60 lbs 40 feet.
- Push: 60 lbs of force 35 feet.
- Pull: 60 lbs of force 35 feet.
MACHINERY AND EQUIPMENT:
Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/ freezer, warmer, food carts, trays, etc.)
EXPOSURE:
- Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise.
- Rare exposure to blood and body fluids.
Salary : $21
