What are the responsibilities and job description for the Cook - Full Time (6A-6P) position at Titus Regional Medical Center?
Job: Cook
Classification: Hourly/Non-Exempt
Job Category: 9 Service Workers
Position Summary
The Cook prepares, cooks and serves food for hospital patients, employees and visitors. The cook prepares menu items, using standardized recipes and portion control, assists in the requisition of food and supplies, operates and maintains kitchen equipment, and reports to and departs from work on time as scheduled.
Essential Functions
Lifting/Carrying Pushing/Pulling
Lbs. % Time Lbs. % Time
1-10 34-66 1-10 34-66
11-20 0-33 11-20 0-33
21-50 0-33 21-50 0-33
51-75 0-33 51-75 0-33
76-100 0-33 76-100 0-33
Movement % Time
Bend/Stoop/Twist 0-33
Crouch/Squat 0-33
Kneel/Crawl 0-33
Reach above Shoulder 0-33
Reach below Shoulder 0-33
Repetitive Arm None
Repetitive Hand 0-33
Grasping 0-33
Squeezing 0-33
Climb Stairs 0-33
Walking Uneven 0-33
Walking Even 34-66
Environment % Time
Indoors 67-100
Outdoors 0-33
Extreme Heat 0-33
Dusty None
Excessive Noise 0-33
Equipment % Time
Motor Vehicles None
Foot Pedals None
Extreme Heat 0-33
Dusty None
Excessive Noise 0-33
Work near % Time
Machinery 0-33
Electricity 0-33
Sharps 34-66
Chemicals 0-33
Fumes 0-33
Heights None
Vision
Depth Perception Required
< 20" Required
Color Not Required
Peripheral Required
Endurance Hours at Once Total in 12HR
Sit 1 3
Stand 4 4.5
Walk 4 4.5
Classification: Hourly/Non-Exempt
Job Category: 9 Service Workers
Position Summary
The Cook prepares, cooks and serves food for hospital patients, employees and visitors. The cook prepares menu items, using standardized recipes and portion control, assists in the requisition of food and supplies, operates and maintains kitchen equipment, and reports to and departs from work on time as scheduled.
Essential Functions
- Maintain HACCP Standards (time, temperature, storage, sanitation and safety).
- Setting up, cleaning, and organizing workstations.
- Read and follow standardized recipes.
- Cook food in various utensils and kitchen equipment.
- Ensure great presentation by dressing dishes before they are served.
- Handling multiple food orders at one time.
- Keep a sanitized and orderly environment in the kitchen.
- Maintain accurate food inventories & temperature records.
- Properly store food items at appropriate temperatures.
- Rotate stock items as per established procedures.
- Restock kitchen for subsequent shifts.
- Ensure that the food prep area and kitchen are cleaned and sanitized at the end of shift.
- Assisting other cooks or team members when needed or during rush periods.
- Adheres to and follows all patient experience initiatives.
- Reports to and depart from work on time and as scheduled.
- Performs other duties as assigned.
- Must be able to deal with stress while maintaining composure.
- Follows and adheres to TRMC vaccine policy(s) mandated by the Centers for Medicare & Medicaid Services (CMS).
- Previous food service or restaurant cooking experience preferred.
- Proficiency in knife handling preferred.
- High school diploma or equivalent preferred.
- Diploma from an accredited culinary school, preferred.
Lifting/Carrying Pushing/Pulling
Lbs. % Time Lbs. % Time
1-10 34-66 1-10 34-66
11-20 0-33 11-20 0-33
21-50 0-33 21-50 0-33
51-75 0-33 51-75 0-33
76-100 0-33 76-100 0-33
Movement % Time
Bend/Stoop/Twist 0-33
Crouch/Squat 0-33
Kneel/Crawl 0-33
Reach above Shoulder 0-33
Reach below Shoulder 0-33
Repetitive Arm None
Repetitive Hand 0-33
Grasping 0-33
Squeezing 0-33
Climb Stairs 0-33
Walking Uneven 0-33
Walking Even 34-66
Environment % Time
Indoors 67-100
Outdoors 0-33
Extreme Heat 0-33
Dusty None
Excessive Noise 0-33
Equipment % Time
Motor Vehicles None
Foot Pedals None
Extreme Heat 0-33
Dusty None
Excessive Noise 0-33
Work near % Time
Machinery 0-33
Electricity 0-33
Sharps 34-66
Chemicals 0-33
Fumes 0-33
Heights None
Vision
Depth Perception Required
< 20" Required
Color Not Required
Peripheral Required
Endurance Hours at Once Total in 12HR
Sit 1 3
Stand 4 4.5
Walk 4 4.5