Cook
Main Function:
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Prepares, in a cook-to-order type atmosphere, appetizing, nutritious foods for patients, cafeteria patrons and special meal functions (catering) as assigned.
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Assists supervisory staff in cafeteria menu selections.
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Keeps areas neat, clean, sanitized and stocked with appropriate items.
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Cooks and assembles patient trays in an accurate and timely manner.
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Acts in compliance with the Ohio revised food code, hospital, and Dietary Department policy.
RESPONSIBLE TO: Food Production Supervisor
MUST HAVE REQUIREMENTS:
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1-2 years previous experience in food service.
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Must be willing to contribute to a team.
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Ability to multitask in specified time frame through prioritization.
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Ability to follow verbal and written instructions.
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Pleasant disposition for interacting with customers, other departmental staff and co-workers.
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No written disciplinary activity in last 12 months.
PREFERRED REQUIREMENTS:
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Experience with diabetic and renal exchanges helpful.
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High School Diploma or GED
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Successful completion of Serve Safe food safety course.
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Position will be exposed to use of sharp kitchen utensils such as knives, automatic slicer.
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Exposed to various heating elements.
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Employees in this position may be exposed to blood, body fluids, and/or airborne pathogens and are required to wear barriers.
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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:
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Accepts and responds to change productively, while maintaining a positive attitude.
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Demonstrates conflict resolution skills.
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Assures continuous compliance with all rules and regulations governing food service operations.
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Facilitates teamwork.
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Demonstrates decision making and priority setting skills.
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Communicates in a manner that fosters a calm and orderly environment.
Communication:
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Communicates with other hospital employees to help avoid any possible disruptions in service.
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Maintains patient confidentiality in all communication interactions: written, verbal, electronic and digital.
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Reports critical information to Food Production Supervisor and others as indicated.
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Properly utilizes chain of command to handle issues.
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Utilizes AIDET (Acknowledge, Introduce, Duration, Expectations, Thank You) strategies to foster positive communication.
Duties:
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Prepares and assembles patient meals per order in an accurate, timely fashion according to prescribes diet order.
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Uses acceptable practices pertaining to food service sanitation in their work area(s).
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Demonstrates understanding of the importance of portion control; diet modification, waste control, standardized recipe use.
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Uses all equipment in a safe and sanitary manner.
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Maintains a clean and sanitary work area.
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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.
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Completes assigned cleaning duties efficiently, on a routine and continual basis.
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Produces food products that are appealing to taste, smell and eye.
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Helps to assure that policies regarding stock rotation are maintained.
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Recognizes and performs duties that are necessary to prevent disruptions in service.
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Completes departmental written forms thoroughly and on time.
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Keeps supplies that pertain to work area stocked, neat, and stored in appropriate manner.
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Completes prep work and communicates accordingly to shifts that may follow.
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Other duties as assigned by manager.
