Title: Cook-Safety Sensitive
Department: Dietary
Reporting Relationships: Chef
Job Summary:
Job Duties:
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Assists others in maintaining a clean facility. Daily cleaning sheets are required to be completed at the end of every shift.
Prepares hot/cold food and baked items for patient foodservice, cafeteria service and special catering functions. Prepares hot/cold food in accordance with standardized recipes and in sufficient quantities as outlined on production sheets. Assists in production planning as needed.
Follows instruction of Chef for seasoning, preparation, and accurate portioning of foods in accordance with diet specifications and serving sizes. This includes salads, soups, fish, meats, veggies, desserts, and all other prepared foods. Aides in planning menus for patients or cafeteria as needed.
Assures a safe work environment and follows infection control guidelines. Assists in food labeling procedures. Cleans and sanitizes food prep and production areas. Follows sanitation practices to ensure that all food prep areas are cleaned according to State Health Guidelines.
Meets WRMC’s attendance expectations as defined in the Personnel Policy/Procedure Manual. Adheres to WRMC’s Dress Code Policy.
Maintains and helps keep organization in the walk-in cooler and freezer at all times.
Performs catering duties if assigned by Chef
Meets hospital and department education requirements.
Performs other duties as assigned by supervision.
Stacks and maintains storage of supplies in appropriate areas in accordance with State Health Regulations.
Must be able to complete all job tasks as assigned by Supervisors or Chef in a timely manner.
Performs other duties as assigned by supervision
EDUCATION: Must be able to read, write, and perform simple math. High School diploma or GED preferred. Serve-Safe Certification also preferred.
EXPERIENCE: Previous experience may shorten training time. An inexperienced employee will need 90 days of training to perform all functions of the job.
SKILLS:
1. Verbal ability to communicate to co-workers and management in a
professional manner.
2. Ability to follow oral and written instructions and work with limited
supervision.
3. Ability to comprehend a wide range of service skills.
4. General knowledge and skills required for operating foodservice equipment.
5. Ability to comprehend a wide range of service skills and coordination of
details when working with co-workers.
6. Ability to read and comprehend MSDS information, chemical usage, and
written communication in infection control guidelines.
7. Knowledge and understanding of Sate Health Regulations.
PHYSICAL REQUIREMENTS:
Must be able to lift to 25 pounds with no assistance. Must be able to stand for long periods of time. Stooping, bending, and reaching overhead is required.
Essentials:
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Must be able to report to work fit for duty and free of any adverse effects of illegal drugs, medical marijuana, prescription medication, and/or alcohol.
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Must be able to effectively communicate both orally and in writing with other individuals.
