Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
- High School Diploma or GED equivalent preferred.
- 1 year of cooking and directly related work experience preferred.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
- Ability to be a team player
- Ability to speak, write, and understand English effectively at a level appropriate for the job
- Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements
- Ability to work with customers and coworkers regardless of race, gender, disease process, lifestyle, religious or cultural beliefs, or treatment
Physical Requirements and Working Conditions
- The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
- Varies block times but usually 4/6/8 hour blocks Can start as early as 6AM and late as 12PM
Reports to: Chef/Supervisor/Manager
Under the direction of the Chef/Supervisor/Manager, the cook is primarily responsible for the production of composed hot entrees as part of a cycle menu. These activities are related to the provision of meals for patient service, cafeteria service, and catering service. Involved in training of new employees.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Specific duties and responsibilities vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility entailed.
Employees must abide by all regulatory requirements, sensitivity to cultural diversity, patients' rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs.
Duties and Responsibilities
- Cooking and Coordination. Typical tasks: Prepares complex hot entrees, side dishes, and baked goods as part of a rotating menu cycle or AYR patient menu; gathers and combines ingredients required by standardized recipes; uses proper cooking technique; uses all manner of commercial cooking equipment; adjusts recipes for larger quantities and makes recipe changes when necessary; prepares food for distribution to catered events or patient feeding; coordinates cooking schedules to have food ready at serving time; follows all HAACP procedures.
- Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
- Cleaning Functions. Typical duties: puts food away in designated storage; cleans all manner of cooking and hot/cold holding equipment; keeps the work area in sanitary condition at all times. Relationships with Others Employees in this class have regular in-person contact with patients, medical staff, and the general public.
Employees in this class receive general supervision from Chefs, supervisor or manager who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare foods as scheduled. Food service policies and procedures are also used as guidelines when performing the work.