Cook

The Cook prepares food in accordance with current applicable federal, state, and local   standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef and/or Director of Culinary Services.

RESPONSIBILITIES (ESSENTIAL FUNCTIONS):

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedule for food preparation to meet meal schedule.
• Prepare, season, cook, and serve for assigned meals; Ensure appropriate portioned servings according to portion control standards.
• Prepare nutritional snacks as directed.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Check and inspect food products and supplies as delivered when needed.
• Oversee and assist in storage of supplies and food products.
• Determine amount and type of food and supplies as required for daily menus.
• Notify Director of food, supplies, or equipment needs; Report equipment breakdowns and unsafe conditions to Director or Executive Chef.
• Clean equipment and work areas as assigned.
• Uniforms must be worn in accordance with dress code requirements.
• Regular attendance and punctuality for scheduled shifts.
• Maintains professional and technical knowledge through continuing education opportunities including internal and external educational offerings.
• Utilization of assistive devices for lifting is mandatory.
• Must adhere to safety protocols at all times. Understand the facility's fire and disaster plans; Follow established procedures during drills and actual emergencies. Follow infection prevention guidance.
• Per DRH policy, all required conditions of employment must be met and maintained including required vaccinations.
• Implement DRH Standards of Behavior and exhibit behaviors consistent with DRH core values.
• Performs other related duties as assigned.

Minimum Qualifications: Communication skills including fluency in oral and written English. Basic computer skills including the ability to navigate information technology associated with the position. Ability to remain flexible to quickly adapt to urgent situations. Ability to adapt procedures, processes, tools, equipment, and techniques to accomplish the requirements of the position. Knowledge of proper and safe food preparation, food handling regulations, and best practices. Ability to work a flexible schedule including nights, weekends and holidays.

Ability to: learn and use established techniques for the efficient and compliant completion of duties; present self in a highly professional manner to others and understands that honesty and ethics are essential; maintain a positive attitude; communicate with co-workers and other departments with professionalism and respect; maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives; provide clear directions and respond accordingly to team members; work well under pressure; work well alone and in a team; use all relevant electronic and communication devices; provide clear directions and respond appropriately to team members; work independently and complete assignments in a timely manner.

Education and/or Experience:  High school diploma or equivalent required. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Must have general knowledge of quantity food preparation and portioned serving.

Must have the ability to lead a group of your peers with a proven ability to coach and teach within the kitchen. Strong team player. Must have basic phone and computer skills. Knowledge of federal, state, and facility’s rules, regulations, policies and procedures as related to culinary services. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.

Certifications, Licenses, Registrations: Oklahoma food handler’s permit required. Blood borne pathogen training required. For those positions requiring travel, a current valid driver’s license and automobile liability insurance must be maintained.

Safety-Sensitive Position - This is a “Safety-Sensitive” Position as defined by Oklahoma law.  As such, please be advised that applicants for this position cannot test positive in pre-employment drug tests (or any drug tests administered after employment begins) for the presence of Tetrahydrocannabinol (THC), a psychoactive component of cannabis.  This is true even if the applicant is in possession of a valid medical marijuana card that otherwise allows the license-holder to legally use and consume medical marijuana. Team Members in “Safety-Sensitive” positions are not permitted to test positive for the presence of THC in any pre-employment drug test, or any other drug test administered after employment begins.  This information is provided to applicants as a resource to the application process.  This is not a request for any applicant to disclose personal medical information during the application process. If you have any questions about the information in this disclaimer please direct these questions to a member of Human Resources.

This position requires respirator and fit testing. Required testing will be performed on all team members at risk for exposure to airborne infectious diseases, droplet producing procedures, or any caustic chemicals.

As a condition of employment, vaccinations are required per DRH Policy.  Medical and Religious Exemptions are available upon request.