Cook

DESCRIPTION OF POSITION:

The Cook is responsible for preparation and cooking a variety of foods, including special diets.  Work involves cooking within recipe and menu requirements and under the supervision of the Director of Food Services.

KEY RESPONSIBILITIES:

• Prepares and cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
• Cooks foods to ensure proper cooking temperatures for foods.
• Knowledge of medically necessary textures for patients.
• Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Directs activities of one or more workers who assist in preparing and serving meals.
• Knowledge of Nevada Food Health code requirements.
• Monitors activities of one or more workers who assist in preparing and serving meals.
• Bakes breads, rolls and other pastries.
• Cleans, cuts, and cooks meat, fish, and poultry.
• Compiles and maintains records of food use and expenditures.
• Adheres to all appropriate sanitation and safety.
• Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.
• Helps with tracking meal counts for monthly report.
• Takes inventory of supplies and equipment.
• Assist in training new employees.
• Washes pots, pans, dishes, utensils, and other cooking equipment.
• Monitors all equipment temperature.
• Monitors all hot and cold food temperatures.
• Logs all food holding temperatures and serving temperatures.
• Monitors production levels to minimize waste without compromising proper food service levels.
• Monitors three compartment sink temperatures as well as dishwasher temperatures.
• Upholds the Organization’s ethics and customer service standards.
• This job description is not intended to be all-inclusive.  Employee may perform other related duties as required to meet the ongoing needs of Reno Behavioral Healthcare Hospital.

Requirements

Education/Licensure:

• Two years’ cooking experience in a Healthcare environment required.
• Prior experience in hospital food service preferred.
• Valid Nevada Food Handler Certification.
• Valid Serve Safe Certification preferred.
• CPI obtained within 60 days of hire

      Knowledge and Experience:

• Demonstrates sound leadership skills
• Knowledgeable on state and local code requirements for food service establishments.
• Ability to prepare food combinations that add interest, contrast, and variety to a menu.
• Knowledge of appropriate safe food-handling techniques.

Skills and Abilities:

• Ability to lead others.
• Ability to coordinate,
• Flexibility and willingness to adapt to change
• Strong written, oral and interpersonal communication skills.
• Maintains confidentiality of patients at all times.
• Sensitivity and willingness to interact with persons of various social, cultural, economic and educational backgrounds.
• Proficiency with all cooking equipment
• Strong organizational skills with ability to manage multiple tasks and meet deadlines.
• Strong written and verbal communication skills with the ability to convey detail or important spoken instructions to others accurately.
• Ability to work with people with a variety of background and educational levels.
• Ability to work in a fast-paced, expanding organization.

Physical Requirements:  

While performing the duties of this job, this position is frequently required to do the following: 

• Stoop, kneel, crouch, reach, and stand for sustained period of time.
• Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.
• May use hazardous chemicals.
• Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.
• Express or exchange ideas orally and potentially loudly, accurately, or quickly.
• Hearing within normal hearing ranges.
• Lift up to 50 pounds, exert up to 100 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Minimum standard of visual acuity with or without correction.
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

Benefits

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