Cook - Kitchen & Dietary (8HRS-FT-EVENINGS)

POSITION SUMMARY

The Cook performs a variety of duties in the preparation of various food products.

Prepares, seasons and cooks' food for hospital patients, employees and visitors.

Essential (Primary) Functions:

The Cook prepares menu items from scratch. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. The Cook may clean and sanitize work stations and equipment and must follow all KPC and regulatory rules and procedures. The supervisor/manager may assign other duties as needed including directing and training other cooks and kitchen employees.

POSITION REQUIREMENTS

Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying. A typical way would be:

Education

High School or equivalent.

Experience/Requirements

0 ‑ 6 months which includes Training in institutional food preparation.

Licensure/Certification

Food Handler's Certification.

KNOWLEDGE & ABILITIES

Knowledge of:

Cooking methods, procedures and modified diets.

Sanitation methods in cleaning and caring of equipment.

Practices of ordering, storing, and inventorying large quantities of food.

Common weights and measures.

Occupational hazards and safety precautions of kitchen areas and equipment.

The cleaning methods, standards, materials and equipment used in housekeeping.

Inventory tracking principles.

Hospital sanitation methods, materials and techniques that includes wall, floor, and fixture cleaning; chemical and disinfectant usage; sanitation and safety regulations and practices and JCAHO and Title 22 Regulations.

Ability to:

Prepare cook, and coordinate cooking processes so that nutritional meals are prepared and served on time.

Estimate food quantity requirements for designated numbers of meals with a minimum of waste.

Follow oral and written directions; provide concise oral and written instructions.

Prepare and keep work and food preparation activity records and reports; inventory supplies and equipment.

Maintain effective security of kitchen personnel, equipment, and utensils.

Evaluate hospital environment service and personnel issues and provide alternatives.