Cook I

• JOB SUMMARY

  Reports to Nutrition Services Supervisor and Dietary Supervisor. Prepares all foods according to menu and recipes as approved and handed down by dept. leadership and Registered Dieticians in a timely and prompt manner. Produces food for service to all CCMH patients, residents, Hospice, Childcare Center, Catering, and retail foodservice operations. Conducts all working activity according to sanitary and quality standards as defined by regulatory agencies, CCMH surveyors, and NS dept leadership. Appropriately accepts leadership from Cook II and to other dept leadership while working up to a Cook II position on matters of sanitation and production related to the storage, production, and service of food.

• PRIMARY JOB DUTIES

  • Prepares all food items following standardized recipes and menus

  • Accepts leadership regarding the service of food to clients in all assigned areas.

  • Ensures foods are delivered promptly timing production so that offered foods are freshly prepared.

  • Effectively counsels with Senior Cooks to organize production based on knowledge of typical demands utilizing informed estimation and tallies calculated and delivered by clinical staff

  • Seeks out appropriate knowledge to become current in practical application of proper foodservice sanitation techniques related to storage, preparation, and service of food items.

  • Follows the example of Senior Cooks as a means to practice food safety and sanitation as applied in the storage, production, and service of food.

  • Utilizes all foodservice equipment according to CCMH and NS dept policy and procedures to ensure safety and sanitation standards are always maintained.

  • Provides all patient and resident services appropriately according to physician’s diet order, RD’s direction and provided diet manual.

  • Conduct all working activities with compassion and professionalism while providing services to patients, residents, CCMH staff and guests.

  • Understands the theory of dept budget working and providing leadership to others to align dept production activities to be in agreement with system to operate within the approved budget.

  • Actively participates in implementation of dept Strategic Planning providing feedback appropriately to dept leadership.

  • Performs cashier duties (including reporting) as assigned and completes maintenance of retail areas as per supervisors’ direction.

  • Seeks out various opportunities to obtain continuing education for themselves and offers experienced outlook to other dept members.

  • Adheres to all appropriate CCMH dept policies and procedures.

  • Complies with the hospital Corporate Compliance Program including, but not limited to, the Code of Conduct, laws and regulations, and hospital policies and procedures and promotion of patient/resident rights including confidentiality.

  • Must be free from governmental sanctions involving health care and/or financial practices.

  • Performs other duties as assigned.

• JOB SPECIFICATIONS

  • Education: High School diploma or GED

  • Licensure: None

  • Experience: One year experience as a cook, trained in basic “scratch prep”.

  • Essential Technical/Motor Skills: Eye/hand coordination, dexterity, ability to demonstrate the effective and safe use of kitchen production tools and equipment. Ability to perform basic computer functions to complete mandatory education.

  • Interpersonal Skills: Excellent interpersonal skills

  • Essential Physical Requirements: Walking & standing for entire shift, lifting 50 pounds, carrying, full range of motion, exposure to extreme cold when working in walk-in coolers, walk-in freezers, and receiving deliveries outdoors, exposure to noisy environment.

  • Essential Mental Abilities: Read, write, understand, and speak English; follow written and oral instructions without frequent supervision; able to deal with a variety of personalities; ability to do addition, subtraction, multiplication, and division on paper.

  • Essential Sensory Requirements: Touch, sight, smell, taste, hearing to perform duties

  • Exposure to Hazards: OSHA CATEGORY III. TASKS THAT INVOLVE NO EXPOSURE TO BLOOD, BODY FLUIDS, OR TISSUES, AND CATEGORY I TASKS ARE NOT A CONDITION OF EMPLOYMENT. The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere might encounter potential exposure to body fluids). Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way. Tasks that involve handling of implements or utensils, use of public or shared bathroom facilities or telephones, and personal contacts such as handshaking are Category III Tasks.

  • Hours of Work: Availability from 5:00 a.m.-8:00 p.m., 7 days per week, 365days per year / 8-hour shifts (excluding emergencies)

  • Employees working in healthcare facilities have the potential to be exposed to hazardous materials including: Hazardous Chemicals/Drugs, Waste Anesthetic Gases, Radiation, Latex, Biological Hazards, Respiratory Hazards and Ergonomic Hazards. See Hazardous Materials in the Workplace Policy.

  • Certifications required: See Cardiopulmonary Resuscitation Certification Policy and Certifications/Education Requirements Policy.

Location: Campbell County Health · CCMH NUTRITION SERV

Schedule: Full Time, Rotating