Overview

Hours: 13 Hours, Every other weekend and 2 nights during the week.

Prepares and cooks foods for service. Receives and appropriately stores food and supply deliveries. Supervises the department operation in absence of the Director and Supervisor.

Responsibilities

Essential Functions

• Conducts interactions with everyone in a friendly, courteous and respectful manner.
• Goes out of his/her way to offer assistance to others. If he/she cannot offer assistance, then finds someone who can.
• Advocates to ensure privacy and confidentiality while helping others to maintain awareness.
• Maintains a clean and safe hospital.
• Responds appropriately and immediately in emergency situations.
• Maintains a safe and healthy environment for patients, visitors, and/or staff to provide the highest level of physical comfort, and minimize risk and injury.
• Ensures compliance with regulations to maintain accreditation and licensure.
• Complies with the Hospital Attendance and Tardiness Policy.
• Completed all Hospital and Department Specific Mandatory requirements in the prior calendar year.
• Reports Incidents in a timely and effective manner.
• All employees with direct patient contact are responsible for actively engaging in the practice of, monitoring and enforcing compliance to hand hygiene.
• Works together with departmental teams.
• Acquires the knowledge to keep up with changes in technology and regulations.
• Shares knowledge and expertise to help others improve performance.
• Continuously prioritizes projects, activities, and tasks to ensure deadlines and customer needs are met.
• Keeps staff, supervisor, manager, and other departments informed of production changes.
• Gathers all necessary recipe ingredients, measures, mixes, chops, dices, and pre-cooks items as needed.
• Grills, broils, sautés, roasts, bakes, or steams items to finish for service.
• Validates all items delivered against vendor's invoices, rejecting improper substitutions and mis-picks so that credits are obtained from vendors for missing or inappropriate items,.
• Opens cases of frozen and refrigerated food and stores in appropriate areas so that storage areas are neat and uncluttered and all food products are labeled and dated.
• Takes the temperature of all refrigeration and freezer equipment in the department and records the data into the logbook once per shift.
• Reports all refrigeration and freezer temperatures which are outside the established ranges to the supervisor on duty so work orders can be issued that address malfunctioning equipment thus ensuring food safety.
• Ensures worktables, shelving and storage cabinets are cleaned and sanitized according to the posted schedule so that area is always clean and free from contamination due to proper sanitation techniques and so inspections by DPH, DMH, JCAHO and the local Board of Health are without violations or deficiencies.
• Cleans steam kettles, convection steamer, range tops, cutting boards and drains as used so that area is always clean and free from contamination due to proper sanitation techniques and so inspections by DPH, DMH, JCAHO and the local Board of Health are without violations or deficiencies.
• Prepares work list and freezer pull sheets and orders bread and dairy products.
• Supervises staff in absence of Manager or Coordinator.

Statement of Other Duties

This document describes the major duties and responsibilities for this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that employees may be asked to perform job-related duties beyond those explicitly described.

Organizational Expectations

Behavioral Attributes

The following behavioral attributes are required: achievement motivation, concern for order, initiative, self-confidence, self-control, customer service orientation, interpersonal skills, effectiveness, teamwork, impact and influence, analytical thinking and information seeking.

Functional Demands

Physical Requirements

Exerts 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Frequently reaches (extending hands and arms in any direction), and handles (seizing, holding, grasping, turning or working with hands). Frequently stoops (bending the body downward and forward by bending the spine at the waist). Tastes/smells (distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, recognizing particular flavors and/or odors, using tongue and/or nose)

Qualifications

Job Requirements

Minimum Education

• Prefer graduate of Vocational or Culinary training school
• Must be able to follow written instruction
• Knowledge of quantity cooking techniques, familiarity with modified diets, as well as weights, measures, and basic math skills

Minimum Work Experience

• 2-3 years restaurant or institutional cooking experience preferred

Required Skills

• Supervisory skills preferred
• Capable of working in a busy environment