Cook

Description

Part-time, 20-29 hours/week

Primarily weekend shifts. Will include holidays and most weekends. 

Schedule may include the following: 

• Weekend Shift: 5am-2pm and/or 2pm-6pm
• Weekday Shift: 10am-6:30pm 

JOB SUMMARY:Prepares, seasons, cooks’ meat, fish, fowl, vegetables, soups, salads, desserts and all foods needed for special diets. Supervises and instructs Dietary Aides and Dishwashers. Is responsible for maintaining high standards of quality food production and portion control, using standard recipes. Is also responsible for appropriate quantities of food needed to meet menu requirements; and may order food and supplies. May be responsible for the general supervision of the food service department when the person in charge of the department is off duty. Assists in keeping dietary department clean and follows rules of sanitation within the department that will make department and food produced safe. Works in other positions when census is low or as scheduled.

PRIMARY RESPONSIBILITIES AND DUTIES:

• Handling and preparation of food in accordance with sanitary regulations 
• Preparation of food that is palatable and appetizing in appearance 
• Preparation of proper food for all special diets 
• Meeting meal schedules, avoiding food waste and care of equipment 
• Adherence to sanitation rules
• Respects and maintains confidentiality of customer and hospital information

Requirements

EDUCATION/LICENSURE/CERTIFICATION: 

• High School diploma or equivalent required.  
• Ability to read, speak, write and follow oral and written directions. Course work may include food preparation, sanitation, hygiene, methods of cooking, purchase of food, estimating food requirements and management of kitchen and storeroom.
• Continuing education is provided through monthly dietary in-services conducted by Consultant Dietician and Dietary Manager.

EXPERIENCE: 

• Experience in previous quantity food preparation is desirable. On the job training is given.

ESSENTIAL TECHNICAL MOTOR SKILLS: 

• Ability to operate computer system, talk in person and on telephone, hear in person and on the telephone, vision for close work. 

INTERPERSONAL SKILLS: 

• Ability to supervise and work cooperatively with others. Considerable initiative and judgment involved. Ability to interact appropriately with patients, staff and general public

ESSENTIAL PHYSICAL REQUIREMENTS: 

• Be able to Lift and move products of  50 pounds. Stands and walks short distances most of the working day. Stoops and reaches for, lifts and carries food and kitchen equipment. Tastes and smells food to determine quality and palatability. Hand dexterity to prepare food.