What are the responsibilities and job description for the Cook position at Susan B Allen Memorial Hospital?
ESSENTIAL FUNCTIONS:
1. Using the food production schedule each cook prepares food needed according to planned menu for next day and procures foods from store-room.
2. Unlocks freezers and refrigerators upon arrival or, if evening cook, locks all units before leaving.
3. Schedules food preparation so that all menu items will be ready to serve at optimum temperature and quality at scheduled time.
4. Plans pan sizes to be used for steam table set-up for both cafeteria, tray line and Meals-On-Wheels.
5. Prepares late trays and special orders, as requested, in a timely manner.
6. Maintains clean work area and equipment throughout shift, but particularly at end of shift.
7. Serves appropriate portion sizes and follows standards, as established in policy manual.
8. May be asked to instruct Culinary Techs involved in food preparation or someone training to be a Cook.
9. Participates in patient meal service by helping on tray line as needed.
10. Works in walk-in freezer and refrigerator in putting away perishables when delivered as needed. 11. Assists supervisors in ordering and storing of supplies.
12. Prepares menus as planned by Dietitian for patient meal service, cafeteria, Meals-on-Wheels, and OB intimate dinners and all special function catering requests. Set up daily tasting of foods to be served. Participate in tasting and rating of foods every day.
13. Serve customers, fellow employees and co-workers with courtesy and respect.
14. Provides instruction Culinary Techs involved in food preparation or someone training to be a Cook as requested by supervisor.
15. Perform other duties as assigned.
QUALIFICATIONS:Knowledge, Skills, and Abilities:
Must be able to read, write, and accurately increase or decrease a recipe.
Education: None required.
Experience: Some food service experience will be necessary for this position.
Certification/Licensure: None.
Code Blue Training: Ability to activate Code Blue system by dialing 200.
PHYSICAL DEMANDS:
Requires full range of body motion. Requires frequent lifting and moving to a cart of up to 35 lbs., frequent carrying up to 25 lbs. Requires frequent pushing and/or pulling of objects up to 30 lbs. Frequent bending, crouching, gripping, sitting, standing, stooping, and twisting required. Requires occasional kneeling and walking and frequent reaching above, at, and below shoulders. Eye-hand coordination and finger and manual dexterity are required. Requires corrected vision and hearing to normal range. Requires repetitive movements and operation of vibrating equipment.
WORKING CONDITIONS:
Requires working under stressful conditions and/or irregular hours. Some exposure to communicable diseases and frequent exposure to hazardous chemicals is required. Requires environmental exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise. Requires occasional outdoor exposure.
1. Using the food production schedule each cook prepares food needed according to planned menu for next day and procures foods from store-room.
2. Unlocks freezers and refrigerators upon arrival or, if evening cook, locks all units before leaving.
3. Schedules food preparation so that all menu items will be ready to serve at optimum temperature and quality at scheduled time.
4. Plans pan sizes to be used for steam table set-up for both cafeteria, tray line and Meals-On-Wheels.
5. Prepares late trays and special orders, as requested, in a timely manner.
6. Maintains clean work area and equipment throughout shift, but particularly at end of shift.
7. Serves appropriate portion sizes and follows standards, as established in policy manual.
8. May be asked to instruct Culinary Techs involved in food preparation or someone training to be a Cook.
9. Participates in patient meal service by helping on tray line as needed.
10. Works in walk-in freezer and refrigerator in putting away perishables when delivered as needed. 11. Assists supervisors in ordering and storing of supplies.
12. Prepares menus as planned by Dietitian for patient meal service, cafeteria, Meals-on-Wheels, and OB intimate dinners and all special function catering requests. Set up daily tasting of foods to be served. Participate in tasting and rating of foods every day.
13. Serve customers, fellow employees and co-workers with courtesy and respect.
14. Provides instruction Culinary Techs involved in food preparation or someone training to be a Cook as requested by supervisor.
15. Perform other duties as assigned.
QUALIFICATIONS:Knowledge, Skills, and Abilities:
Must be able to read, write, and accurately increase or decrease a recipe.
Education: None required.
Experience: Some food service experience will be necessary for this position.
Certification/Licensure: None.
Code Blue Training: Ability to activate Code Blue system by dialing 200.
PHYSICAL DEMANDS:
Requires full range of body motion. Requires frequent lifting and moving to a cart of up to 35 lbs., frequent carrying up to 25 lbs. Requires frequent pushing and/or pulling of objects up to 30 lbs. Frequent bending, crouching, gripping, sitting, standing, stooping, and twisting required. Requires occasional kneeling and walking and frequent reaching above, at, and below shoulders. Eye-hand coordination and finger and manual dexterity are required. Requires corrected vision and hearing to normal range. Requires repetitive movements and operation of vibrating equipment.
WORKING CONDITIONS:
Requires working under stressful conditions and/or irregular hours. Some exposure to communicable diseases and frequent exposure to hazardous chemicals is required. Requires environmental exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise. Requires occasional outdoor exposure.