Cook

This job was posted by https://idahoworks.gov : For more information,

please see: https://idahoworks.gov/jobs/2538757

Under the supervision of the Dietary Manager, the cook assists in

preparation and presentation of food for patients, employees, visitors,

and special functions. Assists in the overall sanitation of kitchen

equipment.

**Essential Job Functions:**

• Prepare meals for patients, staff and visitors according to
  
  

guidelines and instructions of Dietary Manager.

• Schedules daily food preparations.
• Assists in checking various perishable and nonperishable food
  
  

orders.

• Responsible for the cleaning of trays, utensils and other
  
  

kitchen/dietary supplies and equipment properly uses equipment.

Reports the needs for repairs as needed.

• Supervise and assist in the preparation of the patient trays.
• Follows established guidelines for quality food production.
  
  

Coordinates standards of quality food handling with proper

sanitation standards.

• Familiar with standard concepts, practices, and procedures within
  
  

the field of dietary and meal preparation according to standards and

policies.

• Stocks supplies safely using appropriate lifting and handling.
• Follows hospital exposure control plans/blood borne and airborne
  
  

pathogens.

• Maintains confidentiality of all hospital and patient information at
  
  

all times. Follows HIPAA regulations and policies.

• Regular and predictable attendance is an essential job function.
• Communicate with patients, families and co-workers in person, in
  
  

writing and on telephone.

**Minimum Qualifications:**

• Current Idaho Food Handlers Card or must obtain within 90 days of
  
  

hire.

• One year of cooking experience in a hospital, hotel, institution or
  
  

restaurant preferred.

• One year of directly related customer service experience preferred.
• Ability to work and multitask in a high volume fast paced
  
  

environment.

• Must be able to lift or move up to 35 pounds.
• Must be able to maintain standing for majority of shift.
• Use typical equipment used in a food preparation job.
• Must be able to reach arms above or below shoulder height.
• Physical activity, including lifting, bending, pulling and pushing.
• Exposure to heat, hot surfaces and food products.
  
  

SMH is EOE