COOK I

Receive 17% Weekday Nights, 26% Weekend Nights and 15% Weekend Day shift differentials

Compensation Disclaimer

Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.

Department: Food and Nutrition - CPC

FTE: 1.00

Full Time

Shift: Rotating

Position Summary:

Prepare and serve a variety of food items for the cafeteria, patient tray line and special events. Function as grill cook and in cold food areas. Ensure adherence to hospital and departmental policies and procedures. Ensures adherence to Hospital and Departmental Policies and Procedures. No patient care assignment.

Detailed Responsibilities:

• FOOD PREPARATION - Prepare and serve food items in accordance with recipes to include cooking and baking a variety of foods; review production sheets to determine requirements and quantity for daily food preparation
• FOOD PREPARATION - Coordinate cooking schedule to ensure production is completed in a timely manner; may work in collaboration with nutrition staff in the preparation of special diets
• FOOD PREPARATION - Maintain and replenish food lines and breakfast carts; restock condiments and serviceware; transport food orders and/or supplies to designated locations
• FOOD PREPARATION - Maintain and record food temperature to ensure quality and compliance with applicable guidelines; label and store food items and utilize leftovers in accordance to guidelines and procedures
• SANITATION - Clean and maintain a sanitary work area; wash pots, pans and other service ware; wipe down all table surfaces and chairs in cafeteria and meeting rooms; clean microwaves and vending areas daily ensure compliance with Hospitals, state and other regulatory requirements and agencies
• SALES – Oversee, coordinate, and perform computerized cash register sales transactions and cash management; resolve discrepancies; authorize customer returns, exchanges, merchandise credit; assure the completion of all POS transactions and the proper control of cash and media at the POS registers according to department policy
• DEPOSITS & PAYMENTS – Prepare, reconcile, and record cash receipts for deposit and prepare sales reports; receive a variety of payments and other cash and cash related transactions; verify and post to appropriate accounts; project currency and coin requirements and reorders as necessary
• MENU/RECORDS – Maintain and prepare various patient records to include labels, cardexes and menus; record diet changes and update changes accordingly; correct menus according to diet plan, tally menus and prepare food production guide
• PATIENT TRAYS – Prepare and distribute menus; deliver patient formulas and trays according to schedule; check patient trays for accuracy; deliver and pick up food trays to patient rooms following established scripting for delivery and pick up methods
• INVENTORY – Stock a variety of materials and supplies to ensure adequate inventory; assist in taking inventory and placing orders; hand count inventory, and order food and other supplies
  
  

Qualifications

Education:

Essential:

• Not Required
  
  

Experience:

Essential:

1/2 year (6 months) directly related experience

Nonessential:

No preferred experience

Credentials:

Essential:

• Not Applicable/Not Required
  
  

Physical Conditions:

Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.

Essential:

Working conditions:

• Med Haz: Mod exposure to chemicals/dangerous equip/materials