Cook - PRN

Job Summary and Scope

Under the supervision of the Operations Manager or Food & Nutrition Director, Cook I shall perform routine food preparation with a variety of specialty made-to-order food items with limited patient care food preparation.

Essential Functions:

• POLICIES AND PROCEDURES - Maintain established departmental policies and procedures, objectives, and quality assurance programs

• PROFESSIONAL DEVELOPMENT - Enhance professional growth and development through participation in educational programs, reading current literature, attending in-services, meetings and workshops.

• Adhere to all established systems and training programs to provide a safe environment. Complies with all OSHA regulations and other local, state and federal regulations.

• Maintain the privacy, safety, and dignity of each patient by observing client patient confidentiality and by strictly adhering to HIPAA laws.

• Maintain and adhere to all sanitation standards by following assigned cleaning schedules.

• Adhere to food safety standards by maintaining temperature and sanitation logs.

• Provide excellent customer service to clients and co-workers to ensure customer satisfaction by addressing concerns and needs.

• Exhibit professional behavior at all times in all areas of the workplace by reporting to work neatly groomed and in proper uniform.

• Perform duties related to grill, fryer, meat slicer and other equipment in accordance with appropriate safety standards.

• Coordinate and maintain cooking schedule; review production sheets for daily food and meal preparation; perform station duties as needed.

• Collaborate with Manager on providing equipment safety training to staff.

• Prepare and serve food items according to food safety standards while utilizing standardized recipes.

• Conduct inventory and restock assigned areas.

• Enhance professional growth and development through participation in educational programs, attending in-services, meetings and workshop.

• Perform miscellaneous job-related duties as assigned.

SRMC Core Values

Integrity: Our words and actions match our values

To Serve: We put the needs of others before our own

Excellence: We strive to exceed expectations and/or standards in every activity, every encounter, and every initiative

Safety/Quality: We provide evidence based care, programs, services, and an environment that achieves the best outcomes

Teamwork: We enjoy the ability and power to work collaboratively to deliver exceptional service

Accountability

• Must be punctual and be in attendance when scheduled for work.

Communication Skills

• Must be able to communicate clearly through written and verbal communication

Required Qualifications

Work Experience: 12 months of related experience

Education: High School Diploma or GED equivalent

Licenses/Certifications: Serve Safe Food Handler Card upon hire or within 6 months of hire

Preferred Educational/Experience Requirements:

Work Experience: 2 years of related experience

Conditions of Employment

• Must pass a pre-employment criminal background check, reference checks and a post offer drug screen.

• Must be employment eligible as verified by the U.S. Dept. of Health and Human Services Office of Inspector General (OIG) and the Government Services Administration (GSA).

• Tuberculin Skin Test required annually

• Hospital required vaccinations

• Hospital required competencies

Working Conditions

• Regularly exposed to extreme cold and extreme heat.

• Contact with patients under wide variety of circumstances.

• Must be able to travel locally between facilities and within the surrounding community.

• Med Hazards: Moderate exposure to chemicals, dangerous equipment/materials - requires caution.