Cook Per Diem

Position Location:

Hospital for Special Care

Scheduled Weekly Hours:

0

Work Shift:

First Shift

Department:

Food and Nutrician

We are dedicated to creating an environment of care and engagement that makes us one of the most desirable places to work, providing exceptional care to each patient each and every day!

QUALIFICATIONS

• High School Diploma/Graduate Equivalency Diploma (G.E.D.).
• One year's technical or vocational experience in quantity food production.
• Certified in food service sanitation required within 6 month of hire and maintained current thereafter.
• Ability to read, write, perform simple calculations, and understand directions to perform responsibilities independently.
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JOB SUMMARY

Prepares and delivers food and drink to hospital patients and staff within regulatory standards for all aspects of food handling. Caters to internal and external food service customers and maintains a clean and safe food service environment. Follows all standards for recipe compliance, food texture orders and therapeutic diets.

PHYSICAL DEMANDS

• Standing and walking continuously up to seven hours.
• Lifting 11 – 20 pounds continuously, occasionally lifting up to 50 pounds.
• Push/pull 11 – 20 pounds frequently, occasionally pulling up to 40 pounds.
• See, hear, smell, taste, and touch continuously.
• Bend, twist, and forward reach frequently.
• Squat and reach above shoulders occasionally.
• Frequently grasping with both hands.
• Occasional fine manipulation with both hands.
• Irregular work schedule.
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COGNITIVE DEMANDS

• Problem Solving – Tasks allow for the application of previously acquired knowledge. Tasks require flexibility of thought, reasoning, organizational skills, and the ability to act in some new or unfamiliar situations. Selective attention and concentration are necessary to complete some tasks.
• Written expression/communication tasks require basic formulation, content, syntax and spelling. Only simple sentence and very short paragraph expression is necessary.
• A working knowledge and familiarity with professional terms and definitions is required. Verbal expression/communication – Task allows for limited verbal communication. Use of automatic words, jargon and phrases in context are adequate for intelligibility and understanding.
• Reading/Auditory comprehension – Tasks require the ability to comprehend lengthy and complex messages or paragraphs and to follow multi – stage and three – step commands.
• Computation – Tasks require ability to add, subtract, multiply and divide. Perform basic arithmetic operations with coins and bills. Perform arithmetic operations with measuring units.
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WORK DEMANDS

Inside, wet, humid, large temperature swings, noisy, odors, hazards, working around others, working in crowded space, quick response, flexible schedule.

ESSENTIAL FUNCTIONS

• Sets up the serving line for patient tray service and/or dining room service.
• Prepares short order items during meal services.
• Assures that deliveries are properly received and stored.
• Covers for the function coordinator in his/her absence.
• Works in other areas of the kitchen when necessary.
• Coordinates schedule for catering functions.
• Prepares and delivers food and drink to catering functions.
• Provides consultation and assistance for function planning.
• Works in dining room or patient service when functions are minimal.
• Follows Tally sheets provided to insure smooth patient tray line.
• Demonstrates knowledge of food protection and applies appropriate personal hygiene and hand washing techniques. Uses procedures that comply with regulatory standards for food storing, processing, holding and serving. Avoids cross contamination of food.
• Prepares, cooks and bakes a variety of food items using appropriate food preparation equipment.
• Participates in cleaning and sanitation of production area and production equipment. Maintains a clean environment throughout the day.

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