Cook - Food and Nutrition Services; PRN

The Food Service Cook performs a variety of tasks that facilitate the preparation and service of nutritious food to patients, staff and visitors.

Schedule:

• PRN (As Needed)
• Variable Days
• 8 Hour Shifts

Compensation:

• $21.20/hr +DOE
• PRN Differential

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:

• Performs routine duties related to preparation and serving of food.
• Must become knowledgeable on how to use special diet manual for patient menus.
• Assist in supervising dietary functions and personnel in the absence of the kitchen manager.
• Prepares food for cooking by washing, peeling, shredding, slicing and mixing of various food items.
• Plan food production to coordinate with meal serving hours so that quality, texture, temperature and appearance of food are preserved.
• Operates dishwasher or assists with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc.
• Serves food in cafeteria for visitors and staff following dietary sanitary and safety guidelines.
• Plate meals on patient tray assembly line following menu directives for determining food items for each tray.
• Follows Standard Precautions using personal protective equipment as required.
• Performs telephone, clerical, stocking and inventory duties as assigned.
• Maintain confidentiality of all work information.
• Demonstrates ability to function successfully in a team-oriented environment.
• Other duties as assigned.

ADDITIONAL RESPONSIBILITIES:

• Meet annual education requirements.
• Full time position, 40 hours per week.

QUALIFICATIONS (Required):

• High School graduate or equivalent.
• Prior cooking in food service and cashier experience required.
• Skill and ability to use all kitchen equipment.
• Ability to read, write and carry out instructions.
• Good interpersonal and communication skills.

ADDITIONAL DESIRED QUALIFICATIONS:

• Institutional food service experience.
• Certified Chef.
• Current Serv Safe Certificate.

PHYSICAL DEMANDS:

• Lift: 60 lbs from floor to waist height using proper body mechanics.
• Lift: 50 lbs from waist height to shoulder height using proper body mechanics.
• Carry: 60 lbs 40 feet.
• Push: 60 lbs of force 35 feet.
• Pull: 60 lbs of force 35 feet.

MACHINERY AND EQUIPMENT:

Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/ freezer, warmer, food carts, trays, etc.)

EXPOSURE:

• Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise.