Cook

Overview

The Cook prepares, seasons and cooks regular and therapeutic diets for patients, employees, visitors and special functions.

• License or Certification:
  Food handlers permit (if required by state or county regulations)
• Total Education, Vocational Training and
  
  Experience:
  
  Training in food preparation for therapeutic diets, recent institutional cooking experience and special function cooking experience desirable.
• Knowledge of all A.A.C.C.P. guidelines, preferred.
• Knowledge of food safety guidelines, preferred.

• General office equipment, convection oven, mixer, steamer, gas range, grill, oven, microwave, toaster, blender, steam tables, fryer, food processor, scales, meat slicer

• Ability to sit, stand for long periods, reach, push, pull and lift minimum of 20 pounds, stoop and kneel
• Ability to grasp and use fine finger movement, feel fine sensation to discern temperate and texture

• Ability to speak, read, write and comprehend English.
• Ability to coordinate, analyze, observe, make decisions, and meet deadlines in a detail-oriented manner
• Ability to communicate effectively in both writing and verbal arenas as well as via email.
• Ability to work independently without supervision.
• Ability to ensure sanitation of department

• Indoor, temperature controlled, smoke-free environment. Occasional outdoor exposure
• Exposure or potential exposure to blood and body fluids may be required.
• Wet surfaces and sharp objects and high noise levels possible
• Hot and cold temperatures extremes
• May work under stressful circumstances at times.

• May be required to work weekdays and/or weekends, evenings and or night shifts if needed to meet deadlines.
• May be required to work on religious and/or legal holidays on scheduled days/shifts.
• Will be required to work as necessary during disaster situations, i.e. before, during or after a disaster.
• Regular attendance and reporting on time to work is a requirement of position.