Form Updated: September 2014

Job Title: Cook Position number: 6550

FLSA Status: Non-Exempt Reports to: Production Retail Manager, Food and Nutritional Services

POSITION SUMMARY: Prepares all hot foods for patient tray line, cafeteria and catering/special functions including (but not limited to) entrees, vegetables, starches, and bakery items.

QUALIFICATIONS: High School Diploma or a GED required. Two to five years experience in quantity cooking preferred. Must be able to Read & Write English. Familiar with all food terminology, and general hazards associated with kitchen work.

WORKING CONDITIONS/PHYSICAL DEMANDS:

1. Familiar with all food terminology, and general hazards associated with kitchen work.
2. Posses the ability to stand for prolonged periods of time.
3. Must wear personal protective equipment as instructed and/or as outlined in MSDS.
4. OSHA Blood Borne Pathogen (BBP) exposure classification III
5. TB exposure classification: N/A
6. Must meet the U.S. Department of Labor’s Heavy Duty Work standard, which is defined as exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently and/or up to 20 pounds of force constantly to move objects.

OSHA EXPOSURE CLASSIFICATION I TB EXPOSURE I

STAFF RIGHTS: I am aware of any potentially conflicting situations and I request not to participate in the following aspects of a patient’s care or treatment because of cultural values, ethics or religious beliefs (Specify any staff rights or indicate NONE; initial)

______________________________________________________________________________________________

ACCOMMODATIONS: I request the following reasonable accommodations (special equipment, etc) in order to perform the functions of this position (Specify accommodations or indicate NONE; initial)

Disclaimer Statement:

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of duties, responsibilities and qualifications required of employees assigned to this job. The organization reserves the right to alter working hours, based on needs.

Employee ___________________________________________________________________ Date__________________

A. Prepares all items to departmental standards and in the quantity specified.

1. Accurately follows standardized, quantified recipes to produce attractive, and good tasting food items.

2. Demonstrates understanding of institutional and restaurant style cooking techniques.

3. Correctly uses standard kitchen equipment and utensils.

4. Prepares 400 – 1,000 portions of food requested on production sheets.

5. Accurately portions food for service.

6. Attractively garnishes and displays food items.

7. Prepares up to three complete menus at the same time meeting all service deadlines.

8. Able to scale recipes to avoid waste as census changes.

9. Makes appropriate menu substitutions in the absence of the Production Manager.

10. Works independently with general guidance from Manager.

11. Pulls and preps food for next day production.

B. Demonstrates knowledge of modified diets and related restrictions for diets.

1. Accurately explains differences in preparation of regular versus modified items.

2. Accurately substitutes ingredients in recipes for modified diets.

C. Completes required paperwork.

1. Accurately records over/under production on production sheets.

2. Plans use for leftovers.

D. Demonstrates proper food handling, food safety, and sanitation practices.

1. Operates and cleans equipment per department procedures.

2. Follows Board of Health and Department sanitation procedures and maintains a clean, sanitary working environment in all areas of Food & Nutritional Services.

3. Demonstrates knowledge of USDA Food Code and HACCP principles.

4. Thaws food using approved methods.

5. Handles food using HACCP approved techniques

6. Cools leftovers within defined HACCP guidelines.

7. Cooks food to required temperatures.

8. Stores all food using approved HACCP techniques.

9. Dates and labels all food for proper storage.

10. Practices good personal hygiene in accordance with USDA Food Code.

11. Identifies and utilizes cleaning chemicals used in the Department following directions recommended by manufacturers and per MSDS sheets.

12. Demonstrates knowledge of infection control and sanitation with food temperatures, hand washing, use of gloves and dating of food, disinfecting work areas.

13. Utilizes steamer, ovens, stoves, slicers, choppers and dish machine equipment in performing job functions as per Department safety procedures.

14. Adheres to Hospital and Department dress codes.

E. Performs other duties as assigned which support the mission and values of the organization.

1. Willingly accepts assignments within the scope of practice, skill set and level of competence.