Cook

High School Diploma/GED

GENERAL SUMMARY

Prepares, seasons, and cooks food for patients, associates, staff and visitors in accordance with established receipts and menus. Oversees work of Culinary Assistant engaged in food production related activities. Uses menus and work orders to determine types and quantities of food items; meets meal schedules and suggests menu or receipt changes for effective utilization of food and supplies. Tests prepared food to determine proper quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES Reviews menus and production schedules regularly to determine types and quantities of meats, vegetables, soups, salads, etc. to prepare and plan cooking schedules to meet meal schedules.

Measures, weighs and combines ingredients for quantitative preparation of hot and cold food items in accordance with established recipes. Cooks regular and diet menu items according to established procedures following accurate recipe production.

Ensures menu items are prepared in a timely manner and that items requiring advanced preparation are prepared, cooked and ready for assigned meal times.

Monitors consumption of assigned menu items and alters food production levels in order to avoid potential shortages or surpluses.

Organizes and oversees work of the Culinary Assistant in preparing meals and ensures food preparation is carried out according to established standards.

Inspects food storage areas and ensures that foods are stored properly in order to prevent spoilage. Stocks refrigerators, freezers, and cabinets as necessary. Completes and files daily temperature reports and checklists.

Ensures all equipment, counters, utensils and production areas are maintained in a clean and sanitary condition. Calls in work orders as necessary.

Monitors food inventories and needs, and requisitions foods from storeroom, as necessary.

May perform regularly the duties of the Culinary Assistant.

Assists Sous Chef as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES Maintains good rapport and cooperative relationships. Approaches conflict in a constructive manner. Helps to identity, problems, offer solutions, and participate in their resolution.

Maintains the confidentiality of information acquired pertaining to patient, physicians, employees, and visitors to St. Joseph Mercy Hospital. Discusses patient and hospital information only among appropriate personnel in appropriately private places

Behaves in accordance with the Mission, Vision and Values of Mission Health.

Assumes responsibility for performance of job duties in the safest possible manner, to assure personal safety and that of coworkers, and to report all preventable hazards and unsafe practices immediately to management.

EDUCATION, EXPERIENCE, AND LICENSURE Education:

High School diploma.

Experience:

Two to three years food production experience in an institutional setting.

Working Conditions:

Works in the kitchen or other areas of the building under generally comfortable conditions. Some exposure to excessive temperatures and high noise. This varies by areas assigned.

Exposure to hazards of burns from hot foods or dishes or chemical exposure from chemicals used in cleaning. This varies by areas assigned.

REQUIRED SKILLS AND ABILITIES

Excellent customer and interpersonal skills (and phone skills) necessary in order to interact in a positive and supportive manner with a variety of customers, guests and associates.

Analytical skills necessary to interpret recipes and calculate measures in order to prepare appropriate items and quantities.

Ability to stand for long periods of time up to 100% of the work day.

Ability to lift up to 50 pounds.

Ability to concentrate and pay close attention to detail for up to 50% of work day.

Successful candidate will be subject to mandatory vaccinations/immunizations unless they qualify for an available exemption.

~CB~