First Cook

Overview

Performs a variety of tasks and operations to prepare and cook foods for patients, visitors, employees and others as directed, following standard practices and procedures in compliance with regulatory agency requirements, regular scheduled hours, productivity and employee behavior.  Maintains and promotes awareness of hospital mission statement and programs in order to assist in accomplishing its goals.

Responsibilities

1.             Establish and maintain positive relationships with patients, visitors, and other employees.  Interacts professionally, courteously, and appropriately with patients, visitors and other employees.  Behaves in a manner consistent with maintaining and furthering a positive public perception of BronxCare Health System and its employees.    

2.             Contributes to and participates in the Performance/Quality Improvement activities of the assigned department.  Contribution and participation includes data collection, analysis, implementation of and compliance with risk management and claims activities, support of and participation in Continuous Quality Improvement (CQI) teams, consistent adherence to the specific rules and regulations of the BronxCare Health System (a) Safety and Security Policies, (b) Risk Management: Incident and Occurrence Reporting, (c) Infection Control Policies and Procedures and (d) Patient and Customer Service.

3.             Consults with Food Production Manger or Assistant Food Service Director of production tasks.

4.             Follows instruction on procedures and scheduling of production.

5.             Follows recipes and other production information to complete preparation of all menu items.

6.             Performs tasks such as cutting and trimming meats, fish and poultry; spice and season as required by recipe.

7.             Cooks, bakes, etc. using appropriate utensils and/or cooking equipment.

8.             Carves, slices or otherwise portions cooked foods to assure effective portion control and optimum utilization of food.  Performs other tasks as needed/directed to facilitate workflow in kitchen and food distribution areas.

9.             Prepares or assists Food Production Manager or Assistant Food Service Director.

10.          Ensures proper monitoring of food quality, temperature and accuracy.  Responds to correct deficiencies.

11.          Ensures accurate recording of statistics to maintain production systems integrity.  Follow-up to complete missing information.

12.          Ensure proper care, maintenance and sanitation of work areas, equipment and supplies.  Assists in care and maintenance.  Reports supply shortages/low stock.

13.          Maintains established policies and procedures, standards and practices in food preparation to achieve department objective of high quality, nutritional meals.

14.          Attends all Department and Hospital in-service/orientation and other meetings as required.  Follows Hospital policy on verification of attendance at same.

15.          Participates in educational programs or developmental in-services to improve skill level.

16.          Performs other related duties as assigned.

Qualifications

Knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiar with kitchen equipment. Training in institutional food preparation or equivalent demonstrated knowledge and skills. Sufficient previous experience in large-scale food preparation. Vocational courses in cooking, sanitation and operation of equipment.