DESCRIPTION OF POSITION:
Under the direct supervision of the Dietary Services Manager, the cook will prepare, season and cook food for facility patients, staff and visitors.
KEY RESPONSIBILITIES:
Under the direct supervision of the Dietary Services Manager, the cook will prepare, season and cook food for facility patients, staff and visitors.
Responsible for supervising and training staff.
Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc
Test’s foods being cooked to ensure doneness. Adjusts heat controls as necessary.
Observes infection control practices at all times.
Performs all aspects of dietary services in an environment that optimizes client and staff safety and reduces the likelihood of medical/health care errors.
Attends departmental in services, as scheduled, and completes annual educational/training requirements.
MINIMUM REQUIREMENTS:
Education and Licensing:
High School or equivalent required, Bachelor's degree preferred.
Culinary Arts Degree preferred.
Food Handlers Card within 30 days of hire. Must be 21 years of age, have a current negative TB test or medical clearance and meet qualifications for fingerprint clearance card.
Knowledge and Experience:
3 years food service experience in quantity cooking, preferred.
Previous experience working in food service industry, preferably in a hospital or other institutional setting. Excellent customer service skills and prior experience (2 years preferred) manage others.
Complete CPI (Crisis Prevention Interventions) within 60 days of employment
Previous supervisory experience preferred.
Skills and Abilities:
This is a safety sensitive position. A safety sensitive positions refers to any job that is directly related to patient care or jobs ARBH believes in good faith could affect the safety or health of the employee performing the task, or others.
Demonstrates an ability to communicate effectively and express ideas clearly; actively listens and follows channels of communication.
Maintains kitchen in a clean, neat and organized manner.
Assesses food for quality, and assures that foods are properly cooked.
Assures that meals are ready for consumption at least 15 minutes prior to dining hours. Inspects the serving line before meal time, assuring proper quantities, proper temperature and that food and garnishes are appealing to the eye.
Maintains adequate inventories of food supplies to ensure timely preparation of meals.
Inspects the serving line before meal time, assuring proper quantities, proper temperature and that food and garnishes are appealing to the eye.
Oversees and sets up schedules for cleaning of the dietary areas.
Physical Requirements:
While performing the duties of this job, this position is frequently required to do the following:
Long periods of standing.
Heavy patient contact.
Kitchen temperatures may exceed 90 degrees during extremely hot months.
Working with sharp instruments, equipment and heating elements.
Frequent reaching, stooping, bending and using stepladder.
Reach forward, up, down, and to the side.
Sit or stand for minimum periods of one hour at a time and come and go from the work area repeatedly throughout the day.
Lift up to fifty (50) pounds.