Food Services - Cook

Overview

Under general supervision, prepares a variety of menu items for the food court. Follows standardizedrecipes, and daily production sheets. Follows department policies to ensure high level of food safety andsanitation. Contributes to continual quality improvement of products, procedures and environment.

Responsibilities

1. Prepares hot and cold food items for food court. Assists in the preparation of pre portioned, makeahead bulk items for patient room service menu.2. Follows standardized recipes and daily production sheets and accurately records amountsproduced. Delivers all food items prepared to designated serving area in an establishedtimeframe and at the required temperature. Completes next day's preparation assignments.Routinely tests food for quality, appearance, flavor, temperature, texture, color and doneness.3. Fills in for senior cooks and patient cook as needed. Assists in the preparation of the food courtevening menu items.4. Follows and monitors H.A.C.C.P. food preparation and storage procedures. Follows departmentpolicies and procedures for hand washing, hair restraints, cooling/reheating foods and tastetesting.5. Stores, holds and transports cold food items at 40°F or below and hot food items at 140°F orabove. Tests food temperatures with approved food thermometer and records in log.6. Wraps, labels and dates all food items and stores in designated area in an organized manner.Follows F.I.F.O. principle of food rotation.7. Cleans and sanitizes all food contact surfaces and equipment after every use to avoidcontamination. Records ppm of sanitizer solution in designated log. Avoids cross contaminationfrom raw to cooked and ready to eat foods via hands, equipment, utensils and cutting boards.8. Maintains high levels of sanitation of all equipment by adhering to department policies andprocedures, Health Dept. codes and J.C.A.H.O. regulations.9. Contributes to a positive working environment and promotes teamwork by taking initiative toimprove overall quality and exceed customer expectations. Maintains clear communicationchannels and constructive, sensitive relationships with coworkers, supervisors, patients,customers, parents and all hospital staff.

Qualifications

Knowledge, Skills, and Abilities1. Ability to read and understand instruction and use math in food preparation and other duties.2. Skills to add, subtract and understand numbers, and make comparisons between numbers andletters.3. Comprehension of weights measures, recipe conversion and portion control to minimize waste.4. Customer service skills with ability to exchange information on factual matters, scheduleappointments, greet visitors, explain hospital policies, and/or relay messages to appropriatepersonnel. This type of interaction requires courtesy and tact when dealing with patients, visitorsand/or hospital employees. More sensitive situations may be referred to others as appropriate.Physical Requirements1. Frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting andcarrying objects weighing 11 to 20 pounds.2. Frequently stooping and bending, sitting and standing.3. Frequently reaching and grasping objects below, at, and above shoulder level.4. Regularly pushing and/or pulling non-motorized equipment e.g., stretcher, food cart, mop, etc.,weighing 11 to 20 pounds.5. Regularly grasping and fine manipulation with hands.6. Regularly proofreading and checking documents for accuracy.

 

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