Hybrid Line Cook Associate- Surgery and Rehab Hospital bei WellSpan Medical Group

Duties and Responsibilities

Essential Functions:

• Prepares, seasons and cooks food.
• Operates various equipment including slicer, induction cookers and panini press.
• Reviews menus and work orders to determine type and quantities of food to be prepared.
• Takes and prepares customers order in an attractive culinary presentation.
• Ensures that required HACCP guidelines are maintained throughout the food preparation process.
• Cleans the kitchen area and cooking utensils. Assist in cleaning equipment, tears down frozen dessert machine.
• Ensures all dishes and utensils are clean.
• Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or
• Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Assists in placing orders as needed.

Common Expectations:

• Maintains established policies and procedures, objectives, quality assessment, safety, environmental and infection control standards.
• Participates in educational programs and inservice meetings.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.

Required for All Jobs:

• Performs other related duties as identified.
• WellSpan Health has adopted and implemented a compliance program to support WellSpan's values and standards for professionalism, integrity, and ethics. Expected to support and meet the values and standards of the organization and the performance expectations of the job, the department, and the compliance program.
• WellSpan Health has adopted and implemented a privacy program to safeguard the patient information and the business and operational information of the organization. Expected to support and meet the values and standards of the organization to safeguard patient and business/operational information.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Physical Demands:

• Standing - Frequently
• Walking - Frequently
• Sitting - Rarely
• Carrying/Lifting - Occasionally (50lbs)
• Pushing/Pulling - Occasionally (50lbs)
• Kneeling/Crouching - Frequently
• Reaching - Frequently
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motions - Frequently
• Eye/Hand/Foot Coordination - Frequently

Working Environment:

• Occupational Hazards - Frequently

Qualifications

Minimum Education:

• None Required
• High School Diploma or GED Preferred

Work Experience:

• Less than 1 year Relevant experience. Required

Knowledge, Skills, and Abilities:

• Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job.
• Knowledge of cooking methods/procedures, including types of preparation and related routines.