Cook na Hunt Regional Medical Center

• Race, color, religion or belief, national, social or ethnic origin, sex (including pregnancy), age, physical, mental or sensory disability, HIV Status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, past or present military service, family medical history or genetic information, family or parental status, or any other status protected by the laws or regulations in the locations where we operate shall not be a factor in employment for this position. Due to the nature of hospital services, it may become necessary to work extended hours.

• Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service or may cook to order, food requiring only short preparation time. Follow the standard practices and procedures in compliance with regulatory agency requirements and regularly scheduled hours.

• Reports To:
• Director, Ops Manager, Supervisor
• Supervises:
• None

• Minimum Education
• None
• Minimum Work Experience
• Previous experience in restaurant, hospital or school food service in food preparation.
• Required Licenses/Certifications
• None
• Required Skills, Knowledge, and Abilities
• Must have the ability to speak, read, write, follow written and oral instructions, and ability to perform simple math functions to follow standardized recipe.
• Preferred Qualification
• None

• Exposed to various typical kitchen elements such as, heat, cold, fumes and odors. Subject to cuts, burns, scalds, etc. Standing, walking, feeling, seeing handling, fingering, bending, and reaching. May periodically lift objects weighing up to 50 pounds. Uniform and comfortable leather shoes required at own expense. Performs routine repetitive tasks.

Generally and in all job specific duties: Uses critical thinking skills to determine evidence based solutions. Systematically gathers and reviews pertinent information to prevent errors (PDCA -- Plan, Do, Check, Act). Pursues individual or team learning and growth opportunities to continually build skills. Understands and abides by all safety regulations.

• Generally and in all job specific duties: Maintains patient confidentiality. Rounds regularly with patients, direct reports and/or customers. Uses telephone and elevator etiquette. Acts as an employee ambassador. Committed to know hospital service lines and shows pride in our organization. Uses AIDET when dealing with internal or external customers.

• Generally and in all job specific duties: Takes responsibility for solving problems. Treats company resources responsibly. Performs work functions timely and accurately. Respects our environment; keeps public areas neat and clean and returns supplies to the appropriate areas.

Generally and in all job specific duties: Supports the team through good attendance. Maintains a professional appearance. Creates a positive team environment; flexible and supportive setting an example of cooperation. Uses meaningful communication; provides honest feedback that is valuable and not critical and discourages negative talk and gossip. Respect co-workers.

1. Demonstrates an understanding of and adherence to the HMHD Compliance Plan.
2. Conduct reflects HMHD's values and a commitment to HMHD's Code of Conduct.
3. Attends the required corporate integrity and compliance training and education programs.
4. Demonstrates proficiency in understanding the materials presented during the corporate integrity and compliance training and education program.
5. Complies with all HIPAA standards.
6. Adhere to job schedule.
7. Review menu and Special Function requests, assembles food supplies and equipment for daily food production and special functions following instructions and assignment by supervisor.
8. Follow recipe and other production information to complete preparation of assigned menu items.
9. Reads menu to determine food requirements and procures from food storage. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles and deep fat fryer.
10. Bakes, roasts, broils, fry's and steams meats, fish vegetables and other foods.
11. Observes and tests food being cooked by tasting, smelling and piercing with thermometer to determine that it is cooked according to standard recipe.
12. Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, and pressure steamers.
13. Follow instructions from supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray line, cafeteria and other service areas.
14. Check temperature of food before serving, follow standards for food safety and sanitation.
15. Completes set up and placement of food items on patient tray line and other food service areas. Confirms menu and amounts with supervisor using established forms.
16. Periodically check cafeteria line. Prepare additional food change pans when necessary.
17. Assists, to facilitate the flow of work in the operations of kitchen procedures and food distribution.
18. Maintain proper care, maintenance and sanitation of work areas, equipment and supplies.
19. Alerts supervisor to problems or needs concerning equipment, food supply, sanitation and safety. Detects and reports spoiled or unattractive food or supplies.
20. Maintains established department policies, procedures, objectives for quality assurance, safety and infection control.
21. Make sure all leftovers are covered, labeled and dated. Nothing should be stored in opened can in refrigerator.
22. Attends all Department and Hospital in-service and orientation and other meetings as required.
23. Complies with all requirements of all Federal, State and local regulations and guidelines. Comply with all rules in employee handbook.
24. Demonstrate service excellence skills. Makes customers a priority.
25. Suggest menu or recipe changes so foods will be used before expiration date.
26. Follow stringent sanitary procedures throughout your daily routine. Clean any equipment that you use immediately. Cleans assigned areas following established cleaning procedures and schedules.
27. Perform any task asked of you by your supervisor.