Cook

Join the Boone County Hospital Nutrition Services team today! Our mission is to improve and enhance the health and well-being of those we serve.

Status: Full-Time, 32 Hours per Week

Shift: Days - 8 Hour Shift

Shift Time Schedule : Weekdays 10:00 am - 6:30 pm, every other weekend.

Salary Range : $17.00 - $21.53

We offer competitive pay and a great benefits package that includes:

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Flexible Spending Accounts (FSA)
• Health Savings Accounts (HSA)
• Life insurance
• Aflac
• Short-term and long-term disability coverage
• Wellness program and reimbursement
• Free access to Boone County Hospital’s onsite fitness room
• Generous PTO Accrual Plan
• Sick Pay
• Iowa Public Employees Retirement System (IPERS)
• Employee Assistance Program (EAP)
• Onsite Cafeteria

POSITION SUMMARY:

Prepare and cook nourishing food for patients, guests, and employees under sanitary conditions as directed in accordance with established policies and procedures.

Perform a variety of tasks in the preparation, service and delivery of food products; interpret recipes, prepare, mix, cook, assemble, portion, serve, and store food for Boone County Hospital cafeteria, Meals on Wheels, and/or patient food service.

BCH POLICY STATEMENT:

It is the obligation of each employee of Boone County Hospital (BCH) to abide by and promote BCH's mission, values, Code of Conduct, Standards of Behavior, policies, procedures and related practices. This includes policies relating to Compliance, Infection Control and Safety.

HIPAA SECURITY COMPLIANCE:

Boone County Hospital is committed to following all federal guidelines related to privacy and security. All employees will be held to the highest standard of confidentiality and will be required to annually sign an employee confidentiality agreement that outlines the rules and expectation for every BCH employee. Failure to abide by these guidelines could lead to disciplinary action including termination.

Security Access: High Incumbent has access to restricted or confidential patient information and must comply with the terms of the BCH privacy & security policies as it applies to their job.

BEHAVIORAL REQUIREMENTS:

Boone County Hospital has developed standards for behavior expectations of all employees. Please refer to the Boone County Hospital Standards of Behavior.

ESSENTIAL FUNCTIONS:

• Complies with the BCH' Standards of Behavior" which includes…. Wows the customer, uses good phone etiquette (answers the phone with a smile and within 2 rings), makes safety a top priority, practices an attitude of gratitude, accepts responsibility for their actions, accepts supervision, assists in creating a culture that eliminates gossip and speculation, multitasks as needed, adjusts to changes, dresses in a professional manner, practices good hygiene, is reliable/dependable, has good attendance, cares for the facility, uses technology per job protocol, maintains confidentiality, and represents BCH in a positive way, etc.
• Comply with state and federal laws as directed within your job. Follows department and Boone County Hospital policies and procedures. Follows food safety (HACCP = Hazardous Analysis of Critical Control Points) protocol, infection control, food storage, and safety protocol. Documents data per protocol.
• Able to prepare and cook under minimal supervision palatable foods that are appetizing in appearance for patients, guests, visitors, employees, and the community from established recipes and menu cycles.
• Able to follow standardized recipes, production schedules, and menus.
• Portions and garnishes foods per protocol.
• Competent to meet tray line speed and accuracy standards.
• Comply with department sanitation standards in accordance with the Iowa Department of Inspections and Appeals
• Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens.
• Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers, and dry storage areas.
• Responsible for proper labeling and dating of foods stored in coolers, freezers, and storerooms.
• Follows specific guidelines of diets as prescribed by a physician.
• Make sure all foods are served at the appropriate temperature.
• Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation.
• Washes pots and pans, utensils, and other equipment as needed.
• Help Collect dirty trays from patients per protocol if needed.
• Help serve customers and stock cafe during Lunch hours
• Attends department staff meetings and house-wide in-service programs as required.
• Actively supports and participates in continuous improvement and quality control efforts. Provide input into menus, team procedures, staff meetings, etc.
• Maintains a clean and proper uniform with non-skid, slip-resistant shoes and proper hair restraint.
• Maintains a neat and adequate supply of stock in their work area per protocol.
• Assists with training of new employees.
• Performs duties on the task list of jobs assigned and other related duties as required.

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Qualifications
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
• Work experience
• One to two (1-2) years’ experience in cooking preferred.
• All employees are expected to cross-train into other areas of the department.
• Education/Certifications/Licenses
• High School Diploma or equivalent preferred.
• Must be able to read, write, speak, and understand English, and follow oral and written directions.
• Desired Work Traits
• MATH SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Able to do basic math to modify recipes, balance the cash box, or other duties required in the job.
• REASONING Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Communication Skills
• LANGUAGE SKILLS Must be able to read and follow written documents or correspondence such as safety rules, recipes, memos, operating instructions, procedure manuals, etc. Must be able to write routine correspondences and be able to effectively present information in one-on-one and small group situations to customers, employees, etc. Must be able to communicate in English.

PHYSICAL ACTIVITY REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the job, the employee is regularly required to stand, walk, sit, use hands/fingers, talk and hear. The employee is occasionally required to stoop, kneel, crouch, or crawl; and taste or smell.

The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Able to lift/move dish racks filled with dishes (10-25#), hot pans of food (10-20#) and cases of food (usually 5-30#) as needed in the job. Employees are expected to use proper body mechanics and obtain assistance for heavy items. Specific vision abilities required by this job include close vision, and ability to adjust focus.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. Activity Level

Percent of Time

Sedentary Work:
Exerting up to 10 lbs. of force occasionally and/or a negligible amount of force frequently.

50%

Light Work:
Exerting up to 20 lbs. of force occasionally and/or 10 lbs. of force frequently.

30%

Medium Work:
Exerting up to 20 – 50 lbs. of force occasionally and/or 10 - 25 lbs. of force frequently.

20%

Heavy Work:
Exerting up to 50 – 100 lbs. of force occasionally and/or 20 - 50 lbs. of force frequently.

0%

Very Heavy Work:
Exerting over 100 lbs. of force occasionally and/or 50 -1 00 lbs. of force frequently.

0%

Total:

100%

B. Functions and Activities

Key

C = Continuous

F = Frequent

O = Occasional

N = Not Applicable

More than 5.5 hours (67-100%) > 500 reps/day

2.5 to 5.5 hours (34-66%) 101-500 reps/day

Less than 2.5 hours (1-33%) 1-100 reps/day

Not at all or rarely

Activity

C

F

O

N

Comments

Waist to Floor Lift, 0-20 lbs.

X

Waist to floor lift of various equipment, materials, and supplies ranging in weight from 0-20 lbs. up to approximately 36".

Waist to Floor Lift, 21-40 lbs.

X

Waist to floor lift of various equipment, material, supplies ranging in weight from 21-40 lbs. up to approximately 36".

Unilateral Waist to Floor Lift

X

Not required.

Waist to Crown Lift, 0-10 lbs.

X

Lifting of various equipment, materials, and supplies ranging in weight from 0-10 lbs. up to approximately 67".

Unilateral Waist to Crown Lift

X

Not required.

Horizontal Lift, 0-40 lbs.

X

Horizontal lifting of various equipment, materials, supplies ranging in weight from 0-40 lbs. at approximately 36".

Carry (Bilateral), 0-40 lbs.

X

Carrying of various equipment, materials, and supplies ranging in weight from 0-40 lbs. approximately 20 ft.

Carry (Unilateral)

X

Not required.

Horizontal Push/Pull, 0-25 lbs. of force

X

Generating up to 25 lbs. of horizontal push/pull force at ~55" when moving loaded food carts.

Vertical Push/Pull

X

Not required.

Reach At or Below Shoulder Level

X

Reaching at or below shoulder level to complete various work related activities. Reaching occurring in all planes.

Reach Above Shoulder

X

Reaching above shoulder level to complete various work related activities. Reaching occurring in all planes. Reaching up to approximately 74".

Elevated Work

X

Not required.

Stooping

X

Sustained forward flexion of the trunk to retrieve various equipment , materials, supplies, and to position oneself to perform various work related duties. Sustained trunk flexion for up to 60 seconds.

Bending

X

Repetitive forward flexion of the trunk up to 60 degrees required to retrieve various equipment, materials, supplies and to position oneself for work related duties.

Twisting

X

Repetitive rotation of the trunk and neck to perform and position oneself for various work-related duties.

Squatting

X

Repetitive full flexion of the hips and knees is required to retrieve various equipment, materials, supplies, and to position oneself for various work related activities.

Sustained Squat/Crouch

X

Sustained squat/crouch for up to 60 seconds to perform various work related duties and to retrieve various equipment, materials, and supplies.

Kneeling

X

Not required.

Crawling

X

Not required.

Climbing Stairs

X

Not required. Elevators can be utilized for transitioning between floors.

Climbing Ladders

X

Climbing of A-frame ladder to perform cleaning activities or to help retrieve equipment, materials, and supplies from elevated locations.

Walking

X

Ambulating throughout hospital on level indoor surfaces to respond to patients and communicate with co-workers. Slight ramp when entering/exiting coolers/freezers.

Standing

X

Standing on level indoor surfaces while performing various work related duties.

Sitting

X

Sitting while performing computer related tasks.

Balancing

X

Average level balance required to complete various work related duties.

Fine Manipulation

X

Average coordination required to complete various work related duties.

Simple Grasping 0-20 lbs. of force

X

Gross hand grasping, with preferred hand of 0-20 lbs. of force to perform various work related duties.

Firm Grasping 21-40 lbs. of force

X

Gross hand grasping, with preferred hand of 21-40 lbs. of force to perform various work related duties.

2-Point Pinch, up to 5 lbs. of force

X

Pinching up to 5 lbs. of force with bilateral hands to complete various work related activities.

3-Point Pinch, up to 5 lbs. of force

X

Pinching up to 5 lbs. of force with bilateral hands complete various work related activities.

Lateral Pinch, up to 5 lbs. of force.

X

Pinching up to 5 lbs. of force with bilateral hands to complete various work related activities.

Repetitive Hand / Wrist Activities

X

Repetitive bilateral finger flexion/extension and wrist flexion/extension/radial deviation/ulnar deviation to complete various work related activities.

Repetitive Keying / Mousing

X

To perform various work related tasks.

Operates Hand Controls

X

Operating controls on various kitchen equipment.

Operates Foot Controls

X

Not required.

Drives Car / Truck

X

Not required.

Operates Moving Equipment, Forklift/Skid Mover/Other

X

Not required.

C. Talking Required

Ordinary

Loudly or quickly

Comments:

D. Hearing Required

Ordinary conversation

Ability to hear alarms, radio/phone, and instructions from others

Comments:

E. Seeing Required

Close Vision

Distance Vision

Color Vision

Peripheral Vision

Depth Perception

Ability to Adjust Focus

Comments:

F. Elevated Work Required

Comments:

G. Work in Confined Spaces Required

Comments:

Environmental Conditions

H. Environmental Factors

Extreme Heat (non-weather)

Extreme Cold (non-weather)

Outdoor weather conditions

Wet and humid conditions

Quiet Noise Moderate Noise Excessive Noise (Potentially = 85 dB TWA)

Vibration

Hazards

Comments:

1. Percent of Time Spent in the Performance of Job

Inside: 100%

Outside: 0%

J. Percent of Time Spent in Temperature Extremes in the Performance of Job

NA

Comments:

K. Atmospheric Conditions to Which Employee is Exposed on a Regular Basis

Fumes:

Gases:

Dusts:

Mists:

Poor Ventilation

Vibration

Odors

Other (Specify in comments)

Comments:

Personal Protective Equipment

L. General

Hard Hat

Eye Protection

Hearing Protection

Steel Toed Boots

Chemical Resistant Clothing

Gloves

Other: Various PPE according to hospital policy

M. Respiratory Protection

Dust/Mist Mask

Half-mask

Full-face Mask

Powered Air Purifying (PAPR)

SCBA

None

EQUIPMENT/TOOLS:

Operate food service equipment such as ovens, steamer, mixers, steam-jacketed kettle, microwave, toaster, plate warmer, sealer, steam tables, dish machine, beverage dispensers, coffee urns, cash register, calculator and computer.

WORKING CONDITIONS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to hot, wet and/or humid conditions. (Hands are frequently wet.) There is an increased risk of burns and cuts due to the frequent handling of hot food items and working around hot equipment.

The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, sharp items and risk of electrical shock. The noise level in the work environment is usually moderate.

The employee is exposed to sick people in this job. Employees are expected to follow proper precautions when near individuals with contagious infections. The employee works in close proximity with others. Their workload may be affected by the speed and competency of coworkers.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

Vision must be correctable to view computer screens and read printed information. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.

Hearing must be in the normal range for telephone contacts and other conversations.

Salary : $17 - $22