Position: Cook

General Summary:

Prepares and cooks meals for patients, staff, and guests of the hospital.

Essential Job Functions*:

• Reviews the menu and/or cooks’ production sheets  in order to determine appropriate supplies needed for daily cooking requirements
• Prepares various types of hot and cold food items as well as baked goods for service in the cafeteria and for patient meals
• May prepare food items and/or sandwiches for meetings or other functions
• May prepare salads for service in the salad bar
• Performs tasks such as slicing, chopping, mixing, portioning and serving food
• Plans and forecasts food needs to prevent product run-out
• Evaluates new recipes in order to continue to maintain high quality products.
• Assures that all food is handled and stored properly to avoid contamination.
• Assures that work areas and equipment are clean and well maintained
• Washes pots and pans and completes other cleaning duties as assigned by the Director
• Reports supply shortages and low stock levels to the appropriate personnel
• Reports situations of defective supplies and/or equipment
• Maintains required records and reports.
• Attends in-service meetings and other meetings as required
• Complies with hospital and departmental policies, procedures, regulations and standards as related to job.
• Demonstrates hospital’s stated mission and values of teamwork, respect and communication with co-workers, patients, families and visitors.
• Actively and appropriately participates in problem-solving identification and resolution, both intra- and inter-departmentally.
• Meets department customer service standards and strives to enhance the level of customer service provided.    

Qualifications:

• Education      

Required:   High School diploma or equivalent

Preferred:   Culinary school training preferred

• Work Experience

Required:  1 to 3 years of quantity food cooking experience

                        Preferred: Experience in a health care setting      

• Licensure/Certifications/Registration

Required:  None

                        Preferred:  ServSafe certification

• Other Skills/Knowledge
  • • Knowledge of appropriate sanitation and food handling techniques
    • Experience in quantity food preparation.

• • • Ability to calculate recipe conversions in weights and measures.
    • Ability to operate kitchen machinery, such as mixers, slicers, blenders and food processors.