Education – High School Diploma or GED equivalent.
Experience – One (1) year related experience is required. Experience based in hospital setting is preferred.
Licenses & Certification – Valid driver’s license is required.
Knowledge & Skills –
Ability to communicate courteously and effectively with patients, medical staff, administrative staff, health care professionals and the general public both orally and in writing.
The purpose of the position is to perform a full range of cooking procedures. This includes producing foods needed for general diets, modified diets and children’s diets according to age; applying high standards of sanitation at all times; serving food accurately and according to medical prescriptions; and maintaining required records. Incumbent is under the supervision of the Food Services Manager and the Dietitian.
The work is performed in a kitchen environment located within a hospital. Incumbent is subject to cuts, burns and other injuries present while performing the duties of the position.
Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.
Satisfactory job performance will be determined by successful execution of the following:
Following the cycle menu, patient census, number of personnel and guest meals; plans the quantity of food to be prepared. Standardized recipes are used at all times and adjustments are made based on the number of servings needed. Prepares and cooks food to preserve nutritive value, color, palatability and acceptability.
Prepares, cooks and serves all types of meats, casserole dishes, soups, sauces, cereals, vegetables and side dishes as well as special food needed for restricted or modified diets and children of different ages.
When workload requires, dismantles food carts, pre-rinses and washes dishes, glasses, silverware, trays and cooking utensils.
Work closely with the supervisor in overall kitchen activities, including the planning of cycle menus, most frequently ordered modified diets, pediatric diets, food requirement requests, employee work and cleaning schedules.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
