Cook

JOB SUMMARY

This paragraph summarizes the general nature, level and purpose of the job.

Under the direction of the Chef/Supervisor/Manager, the cook is primarily responsible for the production of composed hot entrees as part of a cycle menu. These activities are related to the provision of meals for patient service, cafeteria service, and catering service. Involved in training of new employees.

ESSENTIAL FUNCTIONS

The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned.

Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.

Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct.

* Cooking and Coordination. Typical tasks: Prepares complex hot entrees, side

dishes, and baked goods as part of a rotating menu cycle or AYR patient menu;

gathers and combines ingredients required by standardized recipes; uses proper

cooking technique; uses all manner of commercial cooking equipment; adjusts

recipes for larger quantities and makes recipe changes when necessary; prepares

food for distribution to catered events or patient feeding; coordinates cooking

schedules to have food ready at serving time; follows all HAACP procedures.

* Recordkeeping. Typical tasks: keeps records of the amount of food prepared,

amount served or distributed, and amount left over; records changes when recipes

are altered; checks and records temperature and fills in HACCP logs including: dual

code taste panel, refrigeration, cooked food, holding food, sanitation and cooling

food.

* Cleaning Functions. Typical duties: puts food away in designated storage; cleans all manner of cooking and hot/cold holding equipment; keeps the work area in sanitary

condition at all times.

Relationships with Others:

Employees in this class have regular in-person contact with patients, medical staff, and the general public.

Supervision Received:

Employees in this class receive general supervision from Chefs, supervisor or manager who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare foods as scheduled. Food service policies and procedures are also used as guidelines when performing the work.