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ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Must be courteous to patients, visitors, physicians, volunteers, and other employees of the organization.
- Under the general supervision of the Dietary Manager, and established hospital and departmental policies and procedures is responsible for the following duties.
- Prepare and portion items to be cooked in accordance with census and hospital specifications. Serve in accordance with menu requirements. Sanitation of storage, cooking and serving areas. Keep equipment in proper working order and notify the Dietary Manager of equipment and sanitation deficiencies and necessary corrective action. Prepare patient cafeteria meals as required.
- Prepares meats, vegetable, salads and desserts following safety rules and good food production techniques to maximize safety and minimize waste.
- Plans and executes the daily cafeteria menu as needed.
- Maintains cleanliness of preparation and serving areas in accordance with sanitation standards. Wipes spills in walk-ins and other work areas as necessary.
- Uses proper care in the use of food service equipment.
- Takes temperatures of all items on tray lines and enters into taste/temp. log, adjusting accordingly to maintain quality of foods served.
- Must wear facility provided identification badge.
- As well as other tasks as assigned.
Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers in a manner that reflects Falmouth Hospital’s commitment to CARES: compassion, accountability, respect, excellence and service.
SUPERVISORY RESPONSIBILITIES
Directly supervises seven employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Qualified candidate must meet all of the requirements from one of the following:
- Associate's degree (A. A.) in Culinary Arts.
- Or 5 years minimum experience working in a full service restaurant. Food Must be processed and cooked on site and candidate must have worked in at least 2 of the following stations: fry cook, broiler cook, sauté cook, grill cook, bake cook. The meals must be plated and include entree, vegetable, and potato.
- Or Three (3) years cooking in a healthcare setting such as a hospital , nursing home or assisted living center.
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