JOB TITLE: Cook

DEPARTMENT: Dietary Services

JOB SUMMARY: Prepares nutritional food for hospital patients, employees and visitors. Recommends menu items and assists in the requisition of food items and supplies. Operates and maintains kitchen equipment. OSHA Blood borne Pathogens Class III.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A. Prepares and cooks food for patients, employees and visitors.

1. Reviews menus to determine types and quantities of food to be prepared.
2. Plans cooking schedule so that food will be ready at specified times.
3. Prepares food as stipulated in standardized recipes.
4. Prepares food for patients on modified diets.
5. Prepares food for meetings and special functions of the hospital.
6. Recommends menu items and food items to be purchased.

B. Operates and maintains kitchen equipment.

1. Operates stoves, steam pots, ovens, and other kitchen equipment.
2. Cleans cooking equipment and maintains high sanitary standards in the kitchen.
3. Recommends equipment requirements and needed maintenance to department manager.

C. Performs other duties as delegated by manager.

D. Follows the safety, sanitation, and infection control guidelines and policies of the Hospital.

JOB QUALIFICATIONS:

A. Education: High School graduate or equivalent preferred.

B. Personal Job Related Skills: Ability to read and write English.

C. Licensure, Registry or Certification: Food Handlers Certification required & Basic Life Support (BLS) required.

D. Experience:

1. Prior Work Experience: Two years experience in hospital food service or a related field preferred.
2. Technical Training: None required.

E. Physical and Mental Requirements: Duties of the position require extended periods of walking and standing. Requires bending, stooping, and reaching for items and equipment. Pushing and pulling of carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and directions is required.