JOB TITLE:                  Cook 

FLSA STATUS:            Non-exempt

DEPARTMENT:          Dietary

REPORTS TO:            Dietary Director

JOB SUMMARY:
Provides nourishing food to patients, guests, and employees under sanitary conditions in accordance with established policies and procedures. 

 

ESSENTIAL FUNCTIONS of this job description include but are not limited to:

  1. Prepares foods for patients, guests, and employees. 

  2. Maintains high standards of quality food production and portion control using standard recipes.

  3. Obtains appropriate stock from storeroom, coolers, and freezers and uses appropriate quantities of food needed to meet menu requirements. 

  4. Cleans equipment, tables, utensils, and other equipment.

  5. Wears Proper Protective Equipment (PPE) to prevent the spread of infection and to prevent injury to self while performing hazardous duties (ex. hair coverings, eye goggles, gloves, aprons).

  6. Maintains precautions with appropriate hazardous substances, and consults Material Data Safety Sheets (MSDS) before using chemicals.

  7. Organizes work area keeping sharps, hot equipment, and other hazards way from self and others.

  8. Checks equipment before use and reports safety hazards to Director.

  9. Checks and ensures proper temperatures of food and records temperatures on appropriate forms.

  10. Participates in Performance Improvement (PI) activities, including monitoring, recording, and reporting abnormal temperatures of dishwasher, coolers, and freezers and collecting assigned quality control data and reporting on sanitation checks and tray line audits to Director.

  11. Provides atmosphere for open communication with peers and customers, including preparing tray cards for identification of trays according to written diet order and providing information about food to customers in a friendly manner.

  12. Creates an environment for upholding patients’ rights, organizational ethics, and information management, meaning communicating departments’ and patients’ concerns to Director while maintaining confidentiality.

  13. Checks and balances cash register daily and turns in money to the Telecommunications Attendant.

  14. Performs other tasks and duties as assigned in an efficient, effective and cost conscious manner, complying with all hospital policies, procedures, and regulations.
     

 

KNOWLEDGE, SKILLS, QUALIFICATION and EDUCATIONAL AND /OR EXPERIENCE REQUIREMENTS:

  • High school diploma or equivalent preferred.

  • ServSafe certification preferred.

  • Must have experience in working with food service equipment and formal training in large quantity food production, estimation of quantities of food needed, storing and handling of food and supplies, and the principles and requirements of sanitation and safety in food service.

  • Must be able to read, write, and follow written and oral directions. 

  • Must be able to prepare and serve foods relevant to all age groups for visitors, patients, and staff.

 

PHYSICAL DEMANDS / WORKING CONDITIONS:
Must be neat and clean in appearance.  Must be able to work in a warm, humid environment and transfer to a cold environment.  Should be able to lift 50 plus pounds using proper lifting techniques.  Must be able to tolerate long periods of standing.  Involves daily exposure to hazardous equipment and use of electrical and gas equipment.

 

The information in this job description is intended to describe the general nature and level of work being performed by people assigned to this classification and requirements for the performance of this job. 

 

They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified

 

 

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