Job Description: COOK
I. Responsible To:
A. Dietary Manager
B. Chief Information Officer
C. Administrator
1. Doctors
2. Board of Trustees
II. Requirements:
Qualifications:
High school diploma or equivalent.
Ability to communicate effectively in English knowledge, Skills, and Abilities
Knowledge in cooking and nutrition
Must be able to cook a variety of foods in large quantities and be familiar with seasonings required and cooking time involved.
Must have first-hand knowledge of cooking characteristics of various types of dishes.
Must be able to make simple estimates relative to quantities of food required.
Must have thorough knowledge of special diets.
Must be able to wash dishes and be knowledgeable of sanitation standards.
Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude.
Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work.
Ability to maintain confidentiality of all medical, financial, and legal information.
Ability to complete work assignments accurately and in a timely manner.
Ability to communicate effectively, both orally and in writing.
Ability to handle difficult situations involving patients, physicians, or others in a professional manner.
Professional Requirements:
Adhere to dress code, appearance is neat and clean.
Complete annual education requirements.
Maintain patient confidentiality at all times.
Report to work on time and as scheduled.
Wear identification while on duty.
Maintain regulatory requirements, including all state, federal and local regulations.
Represent the organization in a positive and professional manner at all times.
Comply with all organizational policies and standards regarding ethical business practices.
Communicate the mission, ethics, and goals of the organization.
Participate in performance improvement and continuous quality improvement activities.
Attend regular staff meetings and in-services.
Physical Requirements and Environmental Conditions:
Physically demanding, high-stress environment
Pushing and pulling heavy objects
Exposure to blood and body fluids, communicable diseases, chemicals, electric shock, and repetitive motions
Position requires light to moderate work with 50 pounds maximum weight to lift and carry.
Position requires reaching, bending, stooping, and handling objects with hands and/or fingers, talking and/or hearing, and seeing.
Duties:
Job Summary
Essential Functions
Promote the mission, vision, and values of the organization.
Performs all assigned tasks in a professional manner in order to reflect the highest integrity of the Dietary Department.
Completes work assignments in a timely manner.
Uses and maintains equipment properly.
Assists visitors with directions whenever requested.
Always introduces self to patients, families, and visitors.
Reports safety hazards as appropriate.
Follows all infection control practices including hand washing techniques, Standard Precautions, and isolation precautions.
Maintains set quality standards when performing job duties.
Works day, evening or night shifts as assigned.
Ability to do work on his/her own with normal supervision.
Observes safety precautions at all times.
Maintains age specific safety precautions.
The ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to read and understand equipment operation manual.
Cooperate with other personnel to achieve departmental objectives, maintain good employee relations and interdepartmental objectives.
Prepares Food:
Peels, washes, trims, cuts vegetables, and fruit.
Washes, cuts, bones, & trims meat, fish, fowl, and cuts them into individual uniform portions as required.
Prepares foods according to recipes, missing ingredients, and adding condiments on basis of personal judgment and experience.
Plans cooking schedule to have food ready on time.
Cook Food:
Bakes, roasts, and stews.
Cook meat, fish, and fowl according to recipes and special diets, taking into account kind and weight of meat and the oven.
Bastes meat and fowl to retain flavor.
Tests cooked food by taste and smell to determine if properly cooked and seasoned.
Makes gravies, stocks, dressings, sauces, and soups.
Cook and season vegetables taking into consideration the special diets for patients.
Prepares salads.
All these items prepared mainly for evening meal.
Prepare Servings:
Carves portion of meat, fish, and fowl for individual servings and applies gravy, sauce or garnish or prepares food for distribution to serving unit.
Dishes up servings according to menu combinations or patients’ orders.
Apportions servings.
Sets up and fills meal trays and steam table for evening meal.
Cleaning:
Responsible for leaving all work areas clean in the evening.
Washes dishes following serving of breakfast and assists with washing of dishes following noon meal.
Enhance professional growth and development through participation in educational programs, training’s, current literature, in service meetings and workshops; shows responsibility for own professional practice and ongoing education.
Non-Essential Functions
Perform other duties as assigned.