Description
JOB TITLE: Cook
DEPARTMENT: Food Service
JOB SUMMARY: Prepares nutritional food for hospital patients, employees and visitors. Suggests menu items and assists in the requisition of food and supplies. Operates and maintains kitchen equipment.
JOB QUALIFICATIONS:
- Education: High School graduate or equivalent preferred.
- Personal Job-Related Skills: Ability to read and write.
- Licensure, Registry or Certification: None required.
Experience:
- Prior Work Experience: One year of previous institutional food preparation preferred.
- Technical Training: None required.
Physical and Mental Requirements: Duties of the position require extended periods of walking and standing. Some bending, stooping and reaching for food items and equipment. Pushing and pulling of food carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and directions.
ESSENTIAL DUTIES AND RESPONSIBILTIES:
Prepares, seasons and cooks food for patients, employees and visitors.
1. Reviews menus to determine types and quantities of food to be prepared.
2. Plans cooking schedule so that food will be ready at specified times.
3. Prepares food as stipulated in standardized recipes.
4. Prepares food for patients on therapeutic diets.
5. Prepares food for meetings and special functions of the hospital.
6. Recommends menu items and food stuffs to be purchased.
Operates and maintains kitchen equipment.
1. Operates stoves, steam pots, ovens and other kitchen equipment.
2. Cleans cooking equipment and maintains high sanitary standards in the kitchen.
3. Advises department manager of equipment requirements and needed maintenance.
OTHER SIGNIFICANT REQUIREMENTS:
A. Maintains HIPAA required and all other confidentiality while working with confidential matters on a daily basis.
B.
C. Follows the safety guidelines and policies of the Medical Center.
Among others assigned by the manager.