Cook

About Shepherd Center

With five decades of experience, Shepherd Center provides world-class clinical care, research, and family support for people experiencing the most complex conditions, including spinal cord and brain injuries, multi-trauma, traumatic amputations, stroke, multiple sclerosis, and pain. An elite center ranked by U.S. News as one of the nation's top hospitals for rehabilitation, Shepherd Center is also recognized as both Spinal Cord Injury and Traumatic Brain Injury Model Systems. Shepherd is the only rehabilitation facility in the nation with an intensive care unit on-site, allowing us to care for the most complex patients and begin the rehabilitation process sooner. Shepherd Center treats thousands of patients annually with unmatched expertise and unwavering compassion to help them begin again.

Shepherd Center's culture is one of hope, humor, and hard work. You will enjoy career growth, strong relationships with co-workers, strong support from leadership, and fun activities that have kept over 12% of staff members working at Shepherd for more than 20 years.

The Cook prepares quality food in accordance with approved recipes for patient, staff, and guests in a sanitary and safe manner. This role understands how to navigate through all production positions and collaborates with variety of staff to help ensure nourishing and appealing food offerings, and effective and efficient food preparation

JOB RESPONSIBILITIES

• Plans and prepare food in appropriate size pans and garnishes them to provide an eye appealing product
• Slices, carves, and portions meats, fish, and poultry in accordance with designated portion sizes
• Runs food production and tally reports as a guide so that items are prepared according to time required to meet serving schedule and so that foods are acceptable quality
• Completes food preparation appropriately - reviews menu for the following 3-day period, pulling appropriate meat items to defrost; completes preparation of items needed for the next day
• Prepares and portions salads and desserts.
• Prepares all nourishments according to nourishment sheet and delivers them to the appropriate location.
• Washes, air-dries, and stores dishes/pots and pans correctly (pans upside down, like dish items together, etc.).
• Serves food to patients, staff, and visitors.
• Maintains work area in a clean, safe, and sanitary manner.
• Adhere to and ensure adherence to all sanitation and safety regulations
• Ability to apply sanitation and infection control principles
• Responsible for the reporting of employee/patient/visitor injuries or accidents, or other safety issues to the supervisor and in the occurrence notification system.
• Monitors and ensures compliance with all regulatory requirements, organizational standards, and policies and procedures related to area of responsibility
• Performs administrative duties as assigned and/or required

REQUIRED MINIMUM EDUCATION

• High School Diploma or equivalent

REQUIRED MINIMUM CERTIFICATION

• ServSafe certification required or obtained during first year of employment

REQUIRED MINIMUM EXPERIENCE

• 2 years of experience in retail culinary food service or degree in a food service specialty

REQUIRED MINIMUM SKILL

• Basic knowledge of Microsoft Office Suite
• Ability to pass a hospital administered Cook's test

PREFERRED QUALIFICATIONS

• Culinary Arts Education/Certification
• Some healthcare food service experience
• Knowledge of an electronic tray ticket publishing system (i.e., CBORD, Computriton etc.)

PHYSICAL DEMANDS

• Lift a maximum of 50lbs
• Must be able to bend and squat repetitive action
• Reach above shoulder level repetitive action
• To use right hand and left hand for repetitive action
• To perform simple grasping
• Able to push and pull 25lbs of force maximum
• Employee must use right foot and use left foot for repetitive action

WORKING CONDITIONS

• Some potential for exposure to blood and body fluids

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be an exhaustive list of all job duties performed by the personnel so classified.