** COOK**

**Job Category****:** BARGAINING **Requisition Number****:** CULIN11650 Showing 1 location * Regular, consistent, on-site, and timely attendance.

* Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, temperature and portion sizes.

* Follows recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Reports any inconsistencies to the supervisor. Adjust recipes and substitutes ingredients if necessary based on diet modifications and yields.

* Correctly and accurately produces or portions items on production sheets. Reports any discrepancies between menu, production sheet and recipes to the supervisor.

* Maintains records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Makes suggestions for use of leftovers. Plans production schedules with supervisor according to HACCP guidelines and menu requirements.

* Follows proper cooking techniques, which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.

* Performs simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.

* Cooks and prepares food using a variety of methods and HACCP guidelines to produce a quality product.

* Operates/utilizes a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product.

* Samples, inspects and tests food to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards.

* Suggests new menu items and contributes ideas, to improve the workflow.

* Plans for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage. Covers labels and dates all items.

* Sanitation and Safety--Performs food service related duties in a manner which meets the established department and health standards for sanitation and safety.

* Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.

* Uses gloves as directed for serving food, sanitation and food production activities.

* Uses proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department.

* Follows manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans.

* Refers to and follows MSDS when using chemicals in the workplace.

* Performs routine cleaning assignments and keeps work area and equipment neat, clean and sanitized.

* Reports any equipment malfunctions or usage work condition promptly to supervisor.

* Ensures that all thermometers are calibrated periodically.

* Food Service--Distributes food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines. Clerk/Hostess--Delivers and collects trays to patients in a timely and courteous manner adhering to department guidelines to ensure the patient receives the correct tray.

* Portions food with correct utensils and ensures that staff uses correct portioning tool for products on the trayline, cafeteria, catering, etc.

* Works a position on the trayline as assigned.

* Follows HACCP temperature guidelines for holding and serving of food items.

* Maintains flow of food to the cafeteria throughout the serving period without running out or over-producing.

* Enters patient room following established guidelines including properly identifying patient

* Offers assistance with tray set-up as per guidelines

* Confirms that patient is satisfied with tray and has everything selected

* Records patient's intake when collecting trays

* Food Storage--Responsible for assuring that all food is stored safely, in proper locations and according to HACCP Policy.

* Stores food in proper storage containers and proper storage location. Items are clearly labeled and dated.

* Checks dates on stored items and plans usage accordingly to prevent waste.

* Utilizes food items from storage locations on a FIFO basis.

* Informs the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.

* Maintains refrigerators in a neat and orderly condition. Rotates use of items in the refrigerator, freezer, and storeroom. Notifies supervisor of discrepancy between menus, recipes and inventory items.

* Inventories items as directed by supervisor.

* Selects and modifies appropriate patient menus to comply with prescribed diet orders.

* Modifies and heads all menus in a neat and legible manner.

* Modifies all menus to meet patient food allergies, supplements and preferences.

* Utilizes sample modified menus for accuracy when heading menus.

* Changes and updates patient menus to meet recent diet order.

* Modifies and heads patient menus to comply with established guidelines.

* Prints patient labels for menus, tube feedings, etc.

* May be responsible for: Updates the nourishment cardex, prepares nourishments and tube feedings, to comply with the patient's current diet order.

* Maintains and updates nourishment tickets through the day as per guidelines.

* Writes nourishment labels that are accurate, neat, and legible.

* Accurately labels and prepares tube feedings.

* Alerts dietitians or diet technicians if tube feedings need ordered.

* Delivers nourishments as per policy or correctly stores until delivery.

* May be responsible for: Generates and maintains department records and/or reports.

* Tabulates daily meal census for 3 meals.

* Completes production count for patient meals.

* Generates food production sheets for patient production areas.

* Posts daily meal census in kitchen during the a.m. and p.m.

* Updates production count throughout day, alerts cook's area.

* Records all extra trays, guest trays etc. on meal census.

* May be responsible for: Receives and distributes accurate information and message to peers and staff.

* Calls floors for diet changes, transfers etc., prior to meal service as per policy.

* Answers all phone calls per department guidelines.

* Provides relief coverage for department management--i.e. answering phone.

* Identifies and refers patients requiring further nutrition intervention to the dietitian/diet technician.

* Distributes all messages in a timely manner.

* May be responsible for: Checks patient trayline following HACCP guidelines.

* Ensures proper hand hygiene is followed; hand washing and use of gloves.

* Checks that hair is properly restrained.

* Utensils are clean and sanitized.

* Food meets required temperature before and during trayline.

* Food is attractively plated.

* Plates and trays are free of spills.

* Trayline begins and ends on time.

* China is free of cracks, chips, etc.

* Independent thinking and decision-making ability

* Ability to multi-task and prioritize assignments

* General mathematical ability to calculate or modify recipes. Able to operate large and small kitchen equipment. Able to read and interpret menus and recipes. Critical thinking skills. Team player, flexible.

**Skills**

**Required**

**BASIC MATH** *Expert* **DECISION MAKING ABILITY** *Expert* **FLEXIBILITY** *Expert* **INDEPENDENT THINKING** *Expert* **ABILITY TO MULTI-TASK** *Expert* **WORK IN TEAM ENVIRONMENT** *Expert* **Education**

**Required**

HS Diploma/Equivalent or better.

**Experience**

**Required**

Independent thinking and decision-making ability Ability to multi-task and prioritize assignments General mathematical ability to calculate or modify recipes. Able to operate large and small kitchen equipment. Able to read and interpret menus and recipes. Critical thinking skills. Team player, f