Cook

POSITION PURPOSE

The Cook is responsible for preparing therapeutic and modified diets for patients as well as preparing meals for employees, visitors and special functions. The Cook assists in maintaining inventory and sanitary conditions within the department.

RESPONSIBILITIES AND TASKS

Follows menus, recipes, and oral instructions in the preparation of various foods.

 Properly displays food on the serving line or on platters for banquets.

 Serves appropriate portion sizes based on menu specifications.

 Plans timing of preparation of the food to ensure food satisfaction.

 Ensures satisfaction regarding taste, texture, temperature and appearance.

Covers, labels, and dates all left-over or opened foods and effectively uses left-overs.

 Apportions servings according to menu combinations or orders for patients.

 May assist in ordering the inventory of food/supplies, as needed.

 Prepares daily food production reports for submission to supervisor as needed.

 Prepares or directs distribution of food to units as required.

 Monitors and records refrigerator and freezer temperatures.

 Monitors and records temperatures on patient and cafeteria steam table.

 May require supervision of other department staff members in absence of manager.

 Performs all cleaning responsibilities as assigned and maintains a clean workspace.

 Organizes, plans, and manages time effectively to complete assignments.

 Meets position requirements and performs essential functions.

 Completes mandatory training and courses required by completion date.

 Reports questionable situations, concerns, complaints or harassment immediately. 

 Performs other duties as assigned.

COMPETENCIES

Accountability Taking ownership for responsibilities and commitments, and their outcomes.

Business Acumen Understanding the context, needs, and key factors associated with achieving business goals and objectives. Change Agility Effectively anticipating, preparing for, facilitating, leading, and supporting sustainable positive change.

Collaboration -Contributing and capitalizing on the talents of diverse stakeholders to achieve common goals while respecting individual needs.

Communication -Conveying, understanding, acknowledging and incorporating information, news, ideas and feelings, using a variety of methods.

Leadership – Engaging relevant parties, building a compelling vision of desired outcomes, generating energy and enthusiasm, and empowering others to take action by removing obstacles and building accountability.

Personal Growth & Development – Devoting time and energy to expand knowledge, skills, and abilities; and seeking new experiences or career opportunities.

Quality & Customer Satisfaction – Committing oneself to maintain a high standard of excellence while also meeting or exceeding customer expectations.

Talent Management – Attracting, engaging, retaining, and developing high-performing individuals and teams to meet current and future business needs.

Job/Technical Proficiency – Demonstrating the appropriate breadth and depth of knowledge and skill specific to ones profession, function or job discipline. 

POSITION REQUIREMENTS

License or Certification:

Food handlers permit (if required by state or county regulations).

Minimum Qualifications:

Training in food preparation for therapeutic diets, recent institutional cooking experience, and/or special function cooking

experience desirable.  

 Knowledge of all H.A.C.C.P. guidelines.

Machines, Equipment Used:

General office equipment, convection oven, mixer, steamer, gas range, grill, oven, microwave, toaster, blender, steam tables,

fryer, food processor, scales, meat slicer.

Physical Requirements

 Visual acuity, speech recognition, speech clarity.

 Ability to lift, lower, push, pull, and retrieve objects weighing a minimum of 30 pounds. Reasonable assistance may be requested when ifting, pushing, and/or pulling exceeds these minimum requirements.

Ability to safely push/pull objects weighing up to 100 pounds on wheels, with assistance, if necessary. The push/pull weight will be based on a loaded maximum weight of 200 pounds per cart. ? Ability to withstand prolonged standing and walking. 

 Ability to reach, stoop, bend, kneel, and crouch are required.

Skills and Abilities

 Oral communication, written communication, fluency in English, active listening.

 Information ordering, deductive reasoning, social perceptiveness, time management, critical thinking.

 Ability to coordinate, analyze, observe, make decisions, and meet deadlines in a detail-oriented manner.

 Ability to work independently without continuous supervision.

Environmental Conditions

Indoor, temperature controlled, smoke-free environment. Occasional outdoor exposure.

 Handicapped accessible.

 Wet surfaces and sharp objects and high noise levels possible.

Hot and cold temperatures extremes.

 May work under stressful circumstances at times.

Proficiency or Productivity Standards: 

Maintains current licensure and/or certifications, if applicable.

 Has regular, reliable, and predictable attendance and punctuality.

 Adheres to dress code including wearing ID badge.

 Adheres to Standards of Business Conduct.

 May be required to work weekdays and/or weekends, evenings and/or night shifts if needed to meet deadlines.

 May be required to work on religious and/or legal holidays on scheduled days/shifts.

 Will be required to work as necessary during disaster situations, i.e., before, during or after a disaster.

 May be required to stay after workday to assist after a disaster situation until relief arrives.

 May be required to perform other duties as assigned by supervisor.

 This position will support cultural diversity by promoting and maintaining an inclusive work environment and culture that is respectful and accepting of diversity.