Cook Helper (42963)

Under general supervision of the Food Service Manager, the Cook Helper assists in the preparation and cooking of various food items. Maintains food safety and sanitation standards in the preparation and kitchen areas. Upholds the principles of WIHCC’s Vision, Mission and Value Statements. Maintains confidentiality of all privileged information at all times.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:

• Maintains regular attendance and punctuality.
• Adheres to patient food productions and meal serve schedules.
• Ensures all WIHCC and Hospital Accreditation agency and other regulatory requirements governing the food service department are met; USDA, OEH, FDA, UNSDS.
• Prepares food for complex diets per patient menus and Cafeteria meals.
• Proportions ingredients in recipes while maintaining the original balance between ingredients quantities and the number of portions needed.
• Prepares food as specified on the menu and food production sheet(s). Makes appropriate substitutions, when needed.
• Reads and utilizes standardized recipes. Follows measuring and preparation instructions.
• Receives patient and cafeteria food production schedules daily/weekly. 
• Performs food preparation and cooking tasks for all types of hot and cold menu items, using appropriate quantity cooking methods. Prepares food to preserve nutrition value, color, palatability, acceptability, and present it attractively.
• Assists with food preparations and forecast upcoming events. Assists the Assistant Food Service Manager and cook for patient care services, cafeteria meals and special events.
• Applies food service storage principles for proper storage of foods and supplies.
• Assists the Cook with coordinating and monitoring Food Service Workers.
• Serves hot and cold foods for patients and cafeteria tray line utilizing standard portions, and appropriate serving utensils.
• Provides meal preparation, meal production, meal delivery, food/non-food inventory and keeping the department cleaned and sanitized.
• Evaluates timeliness, quality, flavor, appearance and as served of prepared foods and conformance to departmental standards.
• Applies food preparation principles understanding of the physical changes that occur during the processing and cooking of food.
• Works closely with the Food Service Staff, Food Service Food Service Management, Health Technicians, and Clinical Dietitians to accomplish the goals and objectives of the department.
• Follows instructions using policy and procedures, and using good judgment in prioritizing food production duties and work objectives, planning and organizing time and steps to maximize outcomes.
• Monitors and maintains a safe working environment for all employees.
• Documents time and temperature for all food storage areas, including monthly reports.
• Maintains data/documentation required for the Hospital Accreditation, Infection Control, Office of Environmental Health, I-Star and assists with data collections, as needed.
• Initiates and submit work orders as problems are identify with food service equipment, food services area and utilities.
• Assists with supply inventory when the Food Service Assistant Manager is unavailable.
• Orders, receives and checks food deliveries using proper procedures as required by the department.