- Hospital Experience
- Customer Service
- Cooking Experience
Restaurant, hospital or institutional cooking experience required or a formal technical school degree required. Hospital experience preferred.
Must be able to read and follow recipes.
Basic math skills are necessary for recipe adjustment.
Age of Patients Served:Pediatrics, adults, geriatrics
POSITION PHYSICAL REQUIREMENTS
Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements.
Standing for long periods of time
Ability to work in both hot (kitchen) and cold (walk-in freezer) environments.
Ability to properly lift 90 lbs.
Must be able to handle hot plates, pans, etc.
PART TWO: FUNCTIONAL RESPONSIBILITY
Prepares, cooks and serves food pertaining to our Room Service program and coffee shop menu. Should understand and follow all sanitation guidelines while cooking and preparing foods. Must possess and demonstrate great customer service skills and be team orientated.
Adheres to ALL sanitation guidelines and cleaning lists set forth by department and APD. This includes but is not limited to proper hand hygiene, proper use of gloves in preparing food, wearing a clean uniform, using hair restraints, correct use of cleaning chemicals to clean and completion of cleaning responsibilities in and around the kitchen.
Participates in our patient Room Service program. This includes setting up of trays, taking phone orders, answering phone within 3 rings, ensuring tray accuracy before delivery, communicating order to dietary aide, delivering of tray to patient and pick up of tray, when necessary.
Displays good customer service skills and teamwork to coworkers, other hospital departments, patientâ€™s families and patients.
Follows all labeling and dating of ALL food following our labeling guidelines. Discarding food when found out of code or date of food has expired.
Assists in the set-up, execution of, delivery of and pick up of any and all catering functions in and around the hospital.
Prepares and serves food following all production recipes and menu recipes. Plating of patient food following all portioning guidelines set forth.
Completes any and all other job tasks when assigned, is a team player and willing to do anything and everything to get the job down.