What are the responsibilities and job description for the Cook, Full Time position at ICFAI?
Description
Shift: 40 hrs. per week, 6:30 AM - 4:30 PM, rotating weekends
Job Summary
The Cook role is responsible for the preparation of all meals related to both hot and cold items, including deserts for patient services, cafeteria, Pink Tea Room, catering and doctor lounges. Patient hot meals are prepared under the “cook to order” room service delivery system. The Cook has the responsibility to ensure that all entrees are heated to proper temperatures in a 20 minute time frame and that the sanitation of the equipment and work areas are maintained according to Health Department codes. There is no access to patient health information.
Job Qualifications
Essential Physical Requirements
The level of performance must be measured by Customer Feedback, Documentation and Observation.
Shift: 40 hrs. per week, 6:30 AM - 4:30 PM, rotating weekends
Job Summary
The Cook role is responsible for the preparation of all meals related to both hot and cold items, including deserts for patient services, cafeteria, Pink Tea Room, catering and doctor lounges. Patient hot meals are prepared under the “cook to order” room service delivery system. The Cook has the responsibility to ensure that all entrees are heated to proper temperatures in a 20 minute time frame and that the sanitation of the equipment and work areas are maintained according to Health Department codes. There is no access to patient health information.
Job Qualifications
- High School diploma or GED preferred
- Previous experience in food service desired
- Excellent customer service skills
- Ability to stand and walk for long periods of time
- Follow the compliance and standards required by food/beverage regulations outlined in the facility manual
- Ensure compliance with all sanitation and safety requirements
- Effectively communicate with all staff
Essential Physical Requirements
- Must possess full range of body motion to pass basic FIT test for position to include standing, bending, stooping, and sitting for extended periods of time.
- Must be able to lift and carry up to 50 pounds.
- Stand and walk for most of the day.
- Must be able to withstand heat and temperature changes while going in and out of refrigerated or freezer areas.
The level of performance must be measured by Customer Feedback, Documentation and Observation.
- Follow “Meal Delivery” guidelines outlined in facility manual
- Follow” Utility” guidelines outlined in facility manual
- Delivers the tray to the patient in a friendly, helpful, courteous manner, according to the trained script.
- Fills supplies when needed
- Serves customers, staff and patients with efficiency and in a courteous manner
- Records and files temperature on hot food items for each meal as required
- Consistently ensure items are stocked when needed
- Always ensure proper sanitation in areas in accordance with regulations
- When assigned properly sets up dish machine, checking soap, rinsing solution and filling tanks.
- Always scrapes trays using disposable gloves, carefully checks trays to ensure that flatware and paper is not sent through disposal
- Ensure set up for menu items are accurate and stocked
- Ensure cafeteria tables, chairs and food area is clean
- Assist with restocking when needed
- Promptly report hazard and unclean areas
- Assist with receipt reconciliation, cash drawer count and correct handling of sales when assigned
- Perform other duties as assigned
- Food Service Supervisor, Director of Food Service