Cook

Open until filled

This is a union position. 

JOB SUMMARY

To provide nourishing food to residents, guests, and employees under sanitary conditions as directed and in accordance with established policies and procedures.

 

ESSENTIAL DUTIES AND RESPONSIBILITES

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
• Determines amount of foods needed to meet weekly menus and submits order to Dietary Manager.
• Ensures meals are ready at specified times.
• Consults with Dietary Manager regarding use of left-overs.
• Consults Registered Dietitian on modified diets, as necessary.
• Take temperatures of food, freezers, dishwasher, and refrigerator temperatures and document is correct log.
• Check PPM’s for all sanitizers.
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings as noted on the recipe. 
• Assist with cleaning dishes as needed.
• Observes infection prevention and control practices at all times.
• Maintains kitchen in a clean, neat and organized manner.
• Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Supports and maintains a culture of safety and quality.
• Perform other related task/duties as may be requested or assigned by Manager for the effective and efficient function of the department and District operations.

PROFESSIONAL REQUIREMENTS

• Actively checks and responds to emails at least once while on shift.
• Completes all mandatory education within given timeframe. 
• Maintains regulatory requirements.
• Reports to work on time and as scheduled.
• Wears identification while on duty; uses computerized punch time system correctly.
• Represents the organization in a positive and professional manner in the community.
• Attends annual review and department in-services as scheduled.
• Attends at least 75% of staff meetings; reviews all monthly staff meeting minutes.
• Actively participates in the department’s quality improvement (QI) activities.
• Complies with all organizational policies regarding ethical business practices and the employee handbook.
• Communicates the mission, vision and values of the organization as well as the focus of the department.
• Meets dress code standards for the department; appearance is neat and clean.
• All Ferry County Health employees are required to maintain confidentiality in accordance with organizational policy, state and federal regulations, including not but limited to, the Health Insurance Portability and Accountability Act (HIPAA). 

 

JOB KNOWLEDGE & QUALIFICATIONS

 

Education and/or Work Experience Requirements

• High school diploma/GED equivalent preferred. 
• Two to three (2-3) years’ experience in cooking preferred. 
• Food Handler’s permit required.

 

OTHER SKILLS & ABILITIES

 

Language Skills

 

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from groups of managers, patients, customers, and the general public.