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Cook, Full Time, Evening
3 months ago
At Shore Regional Health, you can learn, grow and make a lasting impact on patients and families. You’ll experience the support of a collaborative work environment and a sense of collegiality unlike any other. Our comprehensive system has many locations and practice options to choose from throughout the beautiful Eastern Shore of Maryland.
Job DescriptionSCHELDULE
10:00am-6:00pm
JOB SUMMARY:
Prepares and/or preps food for patients or retail, follows recipes. Follows all food safety and quality standards.
ESSENTIAL FUNCTIONS OF THE JOB:
1. Prepares food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards.
2. Ensures the production of cafeteria and patient meals; assures safety and quality of food served as well as proper recipes, ingredients, and production totals are followed.
3. Follows standardized recipes to meet nutritional needs. Attractively presents all items with appropriate garnish and correct portion size.
4. Participates in daily temperature and taste panels to assure quality and provide suggestion for continuous improvement.
5. Uses all equipment in accordance with departmental safety and sanitation standards. Properly cleans all equipment after use and reports all equipment problems to supervisor. Conducts routine inspections of production area.
6. Oversees uses and disposal of leftover food for cost control.
7. Checks on "pull to thaw" items and proper storage of perishable food products.
8. Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling, dating and discarding expired product.
9. Assists with menu development.
10. Fills requests for back-up and additional items. from cafeteria and tray line operations.
OTHER RESPONSIBILITIES AND EXPECTATIONS
1. Complies with regulatory requirements; maintains established departmental policies and procedures, including those pertaining to infection control, quality assurance, and safety.
2. Strives for excellence of service as described in the CARE Manual.
3. Responds to the following Shore Regional Health codes: Code Pink, Code D, Code Yellow, Code Red (in the immediate area).
4. Responsible for honest behavior in all matters. To the best of the employee’s knowledge and understanding, complies with all Federal and State laws and regulations.
5. Maintains the privacy and security of all confidential and protected health information. Uses and discloses only that information which is necessary to perform the function of the job.
6. Performs related duties, as assigned
Qualifications
MINIMUM EDUCATION, EXPERIENCE, AND LICENSE/CERTIFICATION REQUIRED:
Minimum of three years of food preparation experience, preferably in an institutional setting/ equivalent training. Thorough knowledge of cooking, baking, salad preparation, and food procurement, storage, and sanitation. Demonstrated ability to read, follow instructions, and to understand weights, measures, and recipe procedures.
The employee in this position must be able to demonstrate the knowledge and skills necessary to provide care based on the age of the patients served. He/she must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient’s status, to interpret the appropriate information needed to identify each patient’s requirements relative to his/her age-specific needs, and to provide the necessary care as described in the department’s policies and procedures.
Additional Information
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