Major Responsibilities: The cook is held accountable for achieving the preparation of quality and safe foood. The cook will accomplish quality and safe food by doing the following: 1)1. quality food preparation(35%) a. utilizes standardized recipes and ingredient control. b. follows proper preparation procedures c. checks food texture, color, aroma and taste prior to service. 2)2. Safe food handling Procedures (15%) a. proper food rotation (first in first out) b. safe food storage (no cross-contamination); label and date all food items c. utilzes product within 48 hours of preparation date 3)Proper time management (10%) a. follows position timeline/job routine b. safe food storage (no cross-contamination); label and date all food items c. productive and efficient use of non-break time 4)Responsible cost controls (10%) a. records all food production amounts b. manintains department timeline through on-time performance c. adveres to department's attendance/time card policies d. productive and effcient use of non-break time 5)Training (5%) a. attends scheduled department inservices b. attends/gives feedback participates in produuction meetings c. successfully cross-trains in all production positions d. assists with cross-training of other employees e. reports any problems with recipes, production sheets, productions numbers promptly for continuous quality improvement 6)Guest relations(25%) contributes to hospital's mission statement and values in all interactions b. follows established uniform policy c. maintains a professional image d. responds positively to all request and interactions Education/Experience Required: 2+ years of healthcare/trayline or related experience. High school diploma Knowledge, Skills & Abilities Required: Ability to read, write, speak and understand the english language Abiliy to communicate effectively n/a Physical Requirements and Working Conditions: Various room temperatures Numerous occasions of bending and or lifting as related to essential job activities Ability to prform heavy lifting (lifting 50 to 100 pounds occasionallly and or 25 to 50 pounds frequently and or 10 to 20 pounds constantly.) wet, slippery floors contact with cleaning chemicals suject to cuts and burns varios shifts and work positions This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis. This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.
