Cook/Grill Cook - FT bei GIBSON AREA HOSPITAL

Description

JOB TITLE:     COOK

DEPARTMENT:   CULINARY CREATIONS

GENERAL SUMMARY

Under the general direction and supervision of the Food Service Director.  Prepares and serves food for patient meals, cafeteria menu and special events.  

GIBSON AREA HOSPITAL & HEALTH SERVICES MISSION STATEMENT

To provide personalized, professional healthcare services to the residents of the Communities we serve.

PRINCIPLE DUTIES AND RESPONSIBILITIES

1.    Prepares hot food items(meat, vegetables, starch, etc.) for patient meals, cafeteria menu, and special events according to the menu, using standardized recipes, in sufficient quantities without waste, and will be of good sensory quality.

2.    Complete food preparations to meet special needs common to the hospital setting such as pediatrics, adults, geriatrics, and long-term care.  Prepare therapeutic and mechanical diets in accordance with diet manual. 

3.    Is responsible for ensuring nutritional needs are met for patient/residents.  This means appropriate portions and food groups. 

4.    Prepares food for and assists in assembly of Meals on Wheels. 

5.    Supervises the staff on the shift in their daily job duties involving food preparation, food service, cafeteria, dish room, and cleaning in compliance with IDPH regulations. 

6.    Serves hot food on cafeteria line.  Operates cash register if needed. 

7.    Sets up and breaks down hot food stations on cafeteria and tray line. 

8.    Cleans and organizes work area, and performs other cleaning duties as assigned.  Monitor completion of cleaning duties of the kitchen staff in compliance with IDPH regulations. 

9.    Assists in orientation and training of employees.

10.    Assists in dish room when appropriate.  Is responsible to clean and wash own pots/pans used in preparation of cooking and serving. 

11.    Interacts with cafeteria patrons, hospital staff, and patients in a polite and accommodating manner in compliance with HIPPA.

12.    Ensure patient/resident receiving appropriate portions to met nutritional needs as directed by Registered Dietician or Office Supervisor. 

Specific Duties:
     AM Cook:  Prepares and serves hot food for breakfast and lunch to patients, residents, cafeteria as needed and special functions.  Assists PM cook if needed. 
     PM Cook:  Prepares and serves hot food for supper.  Serves hot food for noon tray line and cafeteria as needed.  Works in dish room after supper.  Assists AM Cook if needed.  Responsible for preparation, cooking and serving special functions after 1:00 p.m..

PHYSICAL REQUIREMENTS

1.    Must be able to intermittently throughout the day.  Standing is 90% of the job. 

2.    Must have food safety/sanitation license. 

3.    Must be able to speak and write the English language in an understandable manner.

4.    Must be able to cope with the mental and emotional stress of the position.

5.    Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met. 

6.    Must function independently and have flexibility, personal integrity, and the ability to work effectively with facility personnel and customers. 

7.    Must be able to supervise kitchen staff and be accountable to department manager.

8.    Must be in good general health and demonstrate emotional stability. 

9.    Physical Strength to perform the following lifting tasks:

•    Floor to waist - 30 pounds
•    14” to waist - 30 pounds
•    Waist to shoulder - 30 pounds
•    Shoulder to overhead - 20 pounds
•    Carry 30 pounds for 30 feet
•    Push 25 pounds/force for 30 feet
•    Pull 25 pounds/force for 30 feet

10.    Must be able to monitor temperature, sanitation and storage of foods to meet IDPH guidelines. 

REPORTING RELATIONSHIP

     Reports to the Culinary Creations Director
 

Qualifications

EDUCATION, KNOWLEDGE AND ABILITIES REQUIRED

1.    High School Diploma, GED, or currently participating in high school.   Experience may be accepted in lieu of a HS Diploma.

2.    Experience in commercial or institutional food service preferred. 

INFECTION EXPOSURE RISK LEVEL
Category 3 - No Risk - Your job does not involve exposure to blood, body fluids or tissue.  You do not perform or help in emergency medical care or first aid as part of your job. 
WORKING CONDITIONS

1.    Works in fast paced kitchen with potentially dangerous utensils and equipment.

2.    Must serve food in Annex with some exposure to patients. 

3.    Must clean equipment and work in dish room with exposure to potentially dangerous chemicals. 

4.    Time constraints are a source of pressure due to required turn-around time monitoring. 
 

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