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Cook

3 months ago

Cherokee, United States Cherokee Indian Hospital Authority Full time $17 - $19
Job DescriptionJob Description

Job Title: Cook

Job Code: COOK

Department: Dietary

Division: Engineering

Salary Level: Non-Exempt 4

Reports to: Dietary Manager

Last Revised: August 2021

Primary Function

Prepares food for consumption for CIH employees and Inpatient. Independently prepares foods needed for general diets and modified diets. Applies high food handling standards of sanitation at all times. Serving food accurately according to medical prescription and maintaining required records.

Job Description

  • Supervises Patient food service worker(s) when Manager/Supervisor is off duty. Helps FSW when needed.
  • Determines from cycle menu plan the types of food to cook.
  • Determines quantities of food to cook from the patient census, adding personnel and guest meals scheduled.
  • Prepares food following standardized recipes, adjusting recipes according to the number of servings needed.
  • When necessary, peels, washes, trims, and cuts up vegetables and fruits required.
  • Prepares and cooks food to preserve nutritional value, color, palatability and acceptability to the Indian people. Prepare special foods and other requests as needed.
  • Prepares, cooks and serves all types of meat, poultry, seafood, vegetables, fruits, sauces, desserts, baked rolls, muffins, cakes, pies, cookies, and fry bread as well as special foods needed for restricted or modified diets as Diabetic, sodium restricted, low cholesterol, and pediatric diets.
  • Schedules food preparation and cooking to have menu items ready for serving at meal time.
  • The incumbent prepares, cooks, season, and portions food for all meals by following standardized recipes at different levels of difficulty and plans, regulates, and schedules cooking procedures so that numerous completed food products are ready at the appropriate temperature and time.
  • The incumbent plans and prepares and/or coordinates entire meals.
  • Always maintains a clean, disinfected and orderly kitchen.
  • The meals are presented so that it is visually appealing to customers and it conforms to established food standards in terms of shape, size, color, texture, and flavor.
  • Prepare and deliver drinks and snacks as needed
  • If necessary sets up trays neatly. When serving trays adjusts size of serving according to age and sex of patients on restricted or modified diets. Checks patient trays for accuracy of diet order, attractiveness and proper temperature of food.
  • When workload requires, Deliver and Pick-up tray carts, dismantles food cart, pre-rinses and washes dishes, glasses, silverware, trays and cooking utensils.
  • Observes high personal hygiene standards and all required safe food handling practices.
  • When necessary participates in maintaining the cleaning schedule of equipment and food storage areas.
  • Checks refrigerator thermometers frequently and reports temperature variations promptly.
  • Follows approved safety and fire regulations at all times.
  • When designated, receives, checks and properly stores food deliveries promptly.
  • Works closely with Manger/supervisor in overall kitchen activities, including the planning of quarterly cycle menus, most frequently ordered modified diets, pediatric diets, food requirements, requests, employee work, and cleansing schedules.
  • Works closely with Manager/supervisor in maintaining required food usage records and ascertaining meal count are accurately recorded.
  • The incumbent tests and evaluates new food products and develops and modifies standardized recipes, including detailed equipment list.
  • The incumbent examines all food for quality and freshness before preparation.
  • The incumbent prepares, seasons and cooks braised and sautéed meats, poached fish, steamed or fricasseed poultry, creamed soups and casserole dishes concurrently monitoring temperatures and steam pressures, evaluating the condition of food being cooked at frequent intervals and turning and basting meat to prevent uneven cooking and drying out. Substitutions and adjustments in food preparation procedures and seasoning are sometimes made to make the food more attractive and to improve taste.
  • The incumbent is thoroughly knowledgeable in all aspects of food preparation principles, including the techniques and procedures necessary to develop new or revise current recipes, cook in large quantities, overcome practical production problems, evaluate final food products and initiate corrective action when an item does not meet established quality standards.
  • Help out with Café production when Patient side production is completed.
  • Attend training programs and in-services as scheduled.
  • Complete Relias online training courses by do dates.

Education/Experience

  • Must have a high school or GED equivalent.
  • Basic computer skills to include Time and Attendance and e-mail.
  • Must have 2 years institutional cooking experience.

Supervision Received

The incumbent works under the direction of a Manager/supervisor who provides general instructions orally or in writing. The incumbent is independently responsible for analyzing and correcting production problems independently and coordinating the cooking process for items assigned directly to them. On holidays, weekdays, etc., incumbent performs regularly scheduled work assignments with little or no supervision and under designation from the Manager/supervisor, assumes responsibility for the operation of the food service department. Work is subject to intermittent review by the supervisor to ascertain whether duties and responsibilities are being carried out as required.

Mental/Visual/Physical

Position requires constant standing and walking. There is a limited amount of heavy lifting. Works in a clean, well lighted kitchen. Work area is uncomfortably warm. Incumbent is subject to burns, cuts from knives, and falls on floor made slippery when freshly mopped or by spilled foods. Fires and explosion are ever-present hazards. May occasionally move more than 15 pounds.

Customer Service

Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.