Cook

Department: Dining Services

FLSA/Classification: Non-Exempt/Hourly

Starting Pay Rate: $13.50/hr DOE

Reports to: Director of Dining Services

Summary: Performs routine food service tasks under general supervision in accordance with sanitary regulations and company established policies and procedures.

Essential Duties and Responsibilities:

• Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts; prepares food to include beverages, salads, dressings, sandwiches, and cold plates in accordance with planned menus.
• Operates food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment.
• Ensures all supplies, materials, and equipment are available in assigned work areas for proper performance of duties; maintains replenishment as necessary; prepares supplies and materials as required; reports equipment malfunctions.
• Cleans assigned area following proper sanitary procedures.
• Works with the clinical nutrition manager and the director of dining services as necessary and implements recommended changes.
• Maintains a safe and productive work environment.
• Ensures that production records are maintained and filed in accordance with established policies and procedures.
• Processes resident diet changes and new diets as received from nursing services.
• Follows established infection control and universal precaution policies and procedures when performing daily tasks.
• Takes initiative to make things better. Proposes solutions to customer concerns and utilizes interdepartmental approach to investigate concerns, propose solutions and assist in implementing change as required.
• Relates in a positive manner to customers and maintains positive behavior at work. Demonstrates professionalism and pride in performance. Exhibits a willingness to adapt to changing environments; flexible in work assignment and demonstrates ability to perform as a part of the corporate team.
• Assist in maintaining food storage area in a clean and properly arranged manner at all times. Assists in inventorying and storing incoming food and supplies as necessary.
• Disposes of food and waste in accordance with established policies.
• Assist with all special functions and assignments as directed by the director of dining services.

Performance Measurements:

Job Knowledge Communication

Cleanliness Teamwork

Customer Service Safety

Quality of Work Resident Satisfaction

Initiative

Minimum Education/Skills/Experience/Credentials:

• High school graduate or equivalent.
• Two years of food service experience in a hospital or long-term care setting preferred.
• Institutional cooking along with fine dining experience is preferred.
• Must be 18 years of age to operate potentially hazardous equipment.
• Polite, friendly manner to deal with customers.
• Neat, clean appearance and willingness to follow rules for sanitary food service.
• Ability to work quickly and efficiently to provide for prompt service.
• Willingness to work evenings and weekends as required.
• Work requires the ability to read and follow instructions.

Physical Requirements:

• Must have the ability to stand and walk 6 -7 hours of an 8 hours shift.
• Must have the ability to sit for 1 hour of an 8 hour shift.
• Must have the ability to frequently lift and carry dish trays/tubs, pots and pans, and equipment 10 to 50 pounds while walking or bending at the waist and knees.
• Must be able to frequently reach above shoulders, to the front and sides.
• Must have the ability to frequently push carts with dishes and supplies exerting a force of up to 50 pounds.
• Must be able to use wrists, fingers, and hands for repetitive firm grasping.