Cook - Chambersburg Hospital - Day/Evening

Schedule

Full-Time:  80 Hours/Biweekly Day/Evening Rotation
Every Other Weekend and /Holiday, Required
Hours Rotate: 5a-130p; 530a-2p; 11a-730p

Under the direction of the Cook II, uses a variety of kitchen utensils/equipment to cook and prepare food appropriate to meet patient's nutritional needs; cooks and prepares food for catering and cafeteria areas in compliance with recipe and presentation standards.  Performs appropriate cleaning/sanitation activities in accordance to departmental standards.  

Essential Functions and Responsibilities
Unit Based Essential Functions and Responsibilities

Core Values:  Service, Integrity, Compassion
1.   Demonstrates service excellence and patient and family centered care by showing respect, honesty, fairness and a positive attitude toward all customers.
2.   Maintains confidentiality.
3.   Demonstrates dependability, to include attendance and punctuality.
4.   Is accountable - takes initiative and ownership of issues. 
5.   Displays a professional demeanor.  Represents hospital in a positive way. Has a compassionate working relationship with patients and families.
6.   Assumes personal responsibility for 2-way communication.  Communicates and listens effectively with patients, families, coworkers, other departments, physicians/providers and community.
7.   Supports coworkers, initiatives and a patient and family centered philosophy; pitches in; does own part and helps others.
8.   Works to continuously improve work environment/processes (Performance Improvement). Demonstrates a patient and family centered focus when considering/developing improvement solutions.
9.   Represents willingness/enthusiasm to create, embrace and facilitate change.
10.   Develops self and others; supports a learning environment; leads by example. Encourages patients and families to give feedback and suggestions for improvement.
11.   Develops working relationships critical to the organization including patients, families, coworkers, other departments, physicians/providers and community.
12.   Encourages others by providing recognition and support.  

Technical Excellence
1.   Thinks critically; utilizes sound judgment; promptly reports potential risks.
2.   Maintains state of art knowledge of area of specialty, healthcare trends and practice, and populations served.
3.   Maintains a level of computer literacy appropriate to their role.
4.   Meets and maintains current all unit specific and organizational skills/competencies, certifications/licensures, as required.
5.   Completes hospital-required reviews, e.g. HIPAA, safety, health screening, 
care concerns, and others as assigned. 
6.   Adheres to National Patient Safety Goals.

Job Class Specifics
1.   Maintains both patient and employee confidentiality.
2.   Demonstrates commitment to the values of the department to ensure the quality of service provided.
3.   Demonstrates knowledge of own role in the event of a fire.
4.   Demonstrates high standards of personel hygiene;  washes hands using proper technique.
5.   Wears approved hair restraints in food preparation areas.
6.   Demonstrates proper glove usage. (both non-latex and cutting gloves).
7.   Demonstrates cost effectiveness as evidenced through efficient use of materials and personnel resources.
8.   Documents refrigeration/freezer equipment temperature logs and labels/dates in reach-in and meat cooler.
9.   Demonstrates proper food handling techniques;  monitors food for attractive garnishes, proper portion sizes, and work flow in accordance with  HACCP guidelines.
10.   Ensures all food has been properly taste tested prior to meal service.
11.   Attends scheduled inservice programs.   
12.   Calculates weights and measures using all units of measurements; accurately computes ratios and volumes of recipe requirements.
13.   Prepares all special patient requested items as written by the diet office in a timely manner so patient tray assembly and distribution are not delayed.
14.   Directs proper cleaning and sanitation procedures as evidenced by results of Quality Assurance activities.
15.   Takes direction well from management and puts instruction into effect.
16.   Communicates well with others as evidenced by proper and timely job completion.
17.   Reads recipes;  understands the staging of ingredients to insure satisfactory product outcome.
18.   Cleans each piece of equipment immediately after use; has adopted the "clean as you go" policy;  performs other cleaning as assigned.
19.   Plans cooking schedule to ensure that foods will be ready at specified times;  does not prepare too early.
20.   Completes Daily Production logs.
21.   Completes waste log daily.   

General Requirements

The following requirements are expected of all employ