Cook

JOB SUMMARY:

The cook prepares nutritious meals and bakery goods for the hospital’s patients and/or living center residents, visitors, physicians, employees and home health clients. 

ESSENTIAL FUNCTIONS:

1) The cook prepares entrees, soups, and other food items daily using the stove, mixer, steamer, blender, slicer, can openers, grill, oven and other various kitchen appliances. The cook plans the amounts to prepare and adjusts recipes as needed. The incumbent slices meats for meal preparation as needed.

2) The cook stores raw and prepared foods following established procedures; unpacks and stores groceries in freezer; maintains meat and freezer inventories; notifies the dietary manager regarding orders to be placed for foods. 

3) Maintains sanitation and safety checklist and reports any violations.

4) Trains new employees. 

5) The cook performs assigned routine cleaning duties of the equipment, stove, work area and pots and pans. 

6) The cook receives bakery and dairy deliveries and may assist with schedule coverage and performs other duties as assigned. 

7) The cook must comply with all department and facility policies and procedures. May be asked to be in charge of the department when the dietary manager is absent.

PHYSICAL/MENTAL DEMANDS/ENVIRONMENT:

St. Luke Hospital & Living Center is an acute care and long term care facility licensed for 10 acute beds and 32 long term care beds. The purpose of the dietary department is to provide meals and nutrition information for patients as well as meals for employees, visitors, home health clients and special events. 

Must use potentially hazardous equipment, lift moderately heavy boxes and spend most of each day standing and bending. The incumbent may be required to lift up to 50 pounds. 

SUPERVISORY RESPONSIBILITY:

 Directly Reporting: Dietary aides for working shift only and in the absence of the dietary manager.

 Indirectly Reporting:

MINIMUM QUALIFICATIONS:

To be successful in this position, the incumbent must be able to read, understand, follow recipes and written and oral instructions; adjust recipe yields as necessary; set work priorities within established schedules and procedures; and to work cooperatively with co-workers. Knowledge and training in quantity cooking or completion of a certified chef training course is desired. 

PRINCIPAL ACCOUNTABILITIES:

1. The cook reports directly to the dietary manager.

2. Any equipment malfunctions are reported to the dietary manager or the maintenance department.

3. Requested and required foods are provided according to established schedules.

4. A positive work environment is maintained which contributes tot the effective functioning of the department.