Cook I II III

Statement of Purpose

Under the supervision of the Food Service Manager, prepares soups, pastries and various food entrees for facility clients, employees, and visitors.

Major Tasks, Duties and Responsibility

• Perform, trains and supervise clients to perform kitchen task including those outlined below.
• Assists in preparing food, including salads, desserts or nourishments, according to specified recipes and directions.  Uses sound food preparation methods to preserve nutrients in food.
• Assembles prepared food trays for general and therapeutic diets.  Provides appropriate portions of foods to all clients.
• Delivers food, clean dishes and utensils to clients dining area as specified.  Returns these items to kitchen as designated times.
• Assures that dining and serving areas are neat, clean and well organized.
• Responsible for pulling meats on a weekly basis as scheduled with the Food Service Manager.
• Assures that special diet clients receive correct food, meals and snacks.  Has a working knowledge of special diets and is able to make appropriate food substitutions.
• Tends and loads dish machines. May wash some items by hand, such as pots and pans. Disposes of trash and garage as needed.
• May mop floors as needed and clean storage areas and refrigerators.  Performs routine and special cleaning duties as assigned by the supervisor.
• Cleans fruits and vegetables thoroughly.
• Stores leftovers with name and date opened and shelf life date, clearly visible on package.
• Assists in care and maintenance of kitchen equipment.
• Keeps working areas and equipment in clean and sanitary conditions.   Assures that established cleaning and other assignments are performed.
• Sanitize and maintain cooking area and utensils in a clean, neat, orderly and safe manner.
• Communicates as needed with the supervisor regarding ordering of food and non-food items.
• Provides assistance on the serving line such as tray set-up, salad bar preparations, etc.
• Adheres to applicable regulatory standards

• Formulates and maintains a professional working relationship with the entire health care team, patients, family members and visitors.
• Demonstrates knowledge of policies and procedures specific to different cultural groups and is able to interact appropriately with the people of all cultures and ethnic backgrounds.

Cook I Competencies and Performance Expectations

All Cook I’s are expected to:

• Cultivate the resources entrusted to us to promote wholeness.
• Respect the inherent value and worth each person possesses as a team member.
• Work together with people who support common values and vision to achieve the shared goal.
• Communicate and follow through with staff members and patient work crew.
• Support BHS, program, and facility health and safety policies and procedures.
• Adhere to Professional Standards

Prerequisite Qualifications

Following are the qualifications required to perform the essential functions of this position.  Qualifications may be subject to modification based on the Americans with Disabilities Act.

Bilingual abilities may be required within certain BHS programs.

Must have a High school diploma or equivalency.  Six-to-12 months’