Benefits:

SUMMARY

This position is responsible for cooking meals and food service for patients as well as retail and catering.

Reports To: Dietary Manager

Classification: Non-Exempt

QUALIFICATIONS

Minimum of two (2) years experience in a hospital or hotel kitchen. High school diploma or GED desired.

OCCUPATIONAL EXPOSURE

Category III exposure

RESPONSIBILITIES

Prepare all food items strictly adhering to approved recipes and designated production quantities as determined by the department manager.
Maintain a clean and organized work area throughout the day and follow departmental cleaning, sanitation and closing procedures, including labeling all food items.
Performs other task as assigned.
Follows all facility policies and procedures including hand hygiene, OSHA and Infection Control.
Maintains log and records and assigned.
Comply with facility Standards of Behavior and complete all required education assignments within the designated timeline.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee must be capable of prolonged standing and walking on a continuous basis, converse, and listen; use hands to touch, handle, or feel objects, tools or controls; and to reach with hands and arms. Specific vision abilities required by this job include close vision and the ability to adjust focus.
The employee must be able to lift and/or carry up to 50 pounds on a regular basis.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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