Cook - FT

Job Description

Job Description

Cook

Main Function:

• Prepares, in a cook-to-order type atmosphere, appetizing, nutritious foods for patients, cafeteria patrons and special meal functions (catering) as assigned.
• Assists supervisory staff in cafeteria menu selections.
• Keeps areas neat, clean, sanitized and stocked with appropriate items.
• Cooks and assembles patient trays in an accurate and timely manner.
• Acts in compliance with the Ohio revised food code, hospital, and Dietary Department policy.

RESPONSIBLE TO: Food Production Supervisor

MUST HAVE REQUIREMENTS:

• 1-2 years previous experience in food service.
• Must be willing to contribute to a team.
• Ability to multitask in specified time frame through prioritization.
• Ability to follow verbal and written instructions.
• Pleasant disposition for interacting with customers, other departmental staff and co-workers.
• No written disciplinary activity in last 12 months.

PREFERRED REQUIREMENTS:

• Experience with diabetic and renal exchanges helpful.
• High School Diploma or GED
• Successful completion of Serve Safe food safety course.
• Position will be exposed to use of sharp kitchen utensils such as knives, automatic slicer.
• Exposed to various heating elements.
• Employees in this position may be exposed to blood, body fluids, and/or airborne pathogens and are required to wear barriers.
• Employee in this position must be able to push, pull, lift, carry, turn, crouch and bend as necessary to complete tasks.

POSITION EXPECTATIONS: All expectations detailed below are considered ADA (American Disabilities Act) Essential.

Leadership:

1. Accepts and responds to change productively, while maintaining a positive attitude.

1. Demonstrates conflict resolution skills.
2. Assures continuous compliance with all rules and regulations governing food service operations.
3. Facilitates teamwork.
4. Demonstrates decision making and priority setting skills.
5. Communicates in a manner that fosters a calm and orderly environment.

Communication:

1. Communicates with other hospital employees to help avoid any possible disruptions in service.
2. Maintains patient confidentiality in all communication interactions: written, verbal, electronic and digital.
3. Reports critical information to Food Production Supervisor and others as indicated.
4. Properly utilizes chain of command to handle issues.

1. Utilizes AIDET (Acknowledge, Introduce, Duration, Expectations, Thank You) strategies to foster positive communication.

Duties:

1. Prepares and assembles patient meals per order in an accurate, timely fashion according to prescribes diet order.
2. Uses acceptable practices pertaining to food service sanitation in their work area(s).
3. Demonstrates understanding of the importance of portion control; diet modification, waste control, standardized recipe use.
4. Uses all equipment in a safe and sanitary manner.
5. Maintains a clean and sanitary work area.
6. Coordinates work to achieve maximum productivity. Able to multitask and prioritize workload. Work habits are consistently adjusted to accommodate multiple responsibilities and are prioritized and completed in a timely manner.
7. Completes assigned cleaning duties efficiently, on a routine and continual basis.
8. Produces food products that are appealing to taste, smell and eye.
9. Helps to assure that policies regarding stock rotation are maintained.

1. Recognizes and performs duties that are necessary to prevent disruptions in service.
2. Completes departmental written forms thoroughly and on time.
3. Keeps supplies that pertain to work area stocked, neat, and stored in appropriate manner.
4. Completes prep work and communicates accordingly to shifts that may follow.
5. Other duties as assigned by manager.