COOK - LEAD (Hospital)

KPC Promise Hospital of BATON ROUGE: Prepares and cooks meats, vegetables, soups, etc., for regular and modified diets and cafeteria/catering meal services.  Serves regular and modified diet trays with a high degree of accuracy at patient meal service times.  Maintains work area, equipment and supplies in a clean, sanitized and organized manner. Ensures replenishment of food in the cafeteria, stock in the nourishment stations, and replenishment of food and snacks for the physician’s lounge. The Lead Cook ensures appropriate storage and utilization of ingredients. Under the supervision of the Director of Food Services, the Lead Cook is responsible for the inventory and ordering of weekly food supplies The Lead Cook will train and teach the staff good habits in food handling and equipment usage.  

QUALIFICATIONS: 

1. High school diploma or equivalent preferred
2. Two or more years training and experience in quantity food preparation in a healthcare setting
3. Must be thoroughly familiar with foods and methods of preparation
4. Must be able to follow standardized recipes      
5. Must be able to read, write, and speak English

PHYSICAL AND MENTAL REQUIREMENTS:

Physical:       Walking -      up to 90%     Standing -     up to 90%    Kneeling -     up to 20%

                     Sitting  -        up to 10%     Pushing -      up to 60%    Bending -      up to 75%

                     Squatting -    up to 50%     Pulling -        up to 40%    Reaching -    up to 45%     

                     Lifting -         up to 50lbs    Wrist/Finger Movements -           up to 90%

Mental:         Stress Level:   Moderate

EXPOSURE RISK:  Category III - Jobs in which required tasks involve no greater exposure to blood, body fluids or tissues than would be encountered by a visitor.  The normal work routine involves no exposure to blood, body fluids, or tissues.

EQUIPMENT, TOOLS, MATERIALS, MACHINES USED:  Ovens, stoves, dishwashers, mops and brooms, grinders, slicers, mixers and blenders.