Cook General

Cook General /Per Diem/ Rotating Shifts/ NWH-(3278760)

Description

JOB SUMMARY:

Provides coverage to the Food Production staff in the

preparation and production of foods, including salad and vegetable

preparation, Mental Health Unit meals, and special schedules. Sets up

and attends evening functions under the supervision of the Food

Service Manager.

Consults with Chef and production sheets to determine daily

production needs. Prepares ingredients for next day's menus. Rotates,

labels, dates, and places leftover foods in containers and stores in

refrigerators. Assembles patient and cafeteria traylines prior to

mealtime.

Cleans and maintains work area to ensure that the standards for

safety and sanitary regulations are met, according to the cleaning

schedules.

May open and/or close Main Kitchen and turn on/off appliances

and equipment and secure area. Attends routine staff meetings.

Operates food chopper, microwave, food processor, convection

ovens, fryerlators, and steamers along with other large machines and

equipment as needed to complete assignments and responsibilities.

ESSENTIAL FUNCTIONS

o Assists in preparation of food items for cafeteria, trayline, Mental Health

units, and special functions.

o Check the patient line daily to make sure all food is appealing in terms of

temperature and quality, and is garnished properly.

o Performs daily temperature checks on prepared foods.

o Assists in maintaining the cleanliness, arrangement, safety, security, and

maintenance of the dry storage areas, refrigerators and freezers.

o Cleans and maintains work area.

O Adheres to the production sheets and standardized recipes and tells the

supervisor of any discrepancies when noticed on a daily basis.

o Ensures the cleaning schedules are completed and signed accordingly.

o Assists in the preparation of daily recipes while allowing for proper

portioning in accordance with standardized recipes.

o Attends routine production staff meetings.

o Complies with the personal hygiene and uniform requirements of production

staff.

o Attends training and in-service education sessions pertinent to hospital and

departmental and production issues.

o Assists in maintaining the equipment and environment maintained in a safe

and functional manner.

o Consults with chef on daily production needs.

o May open or close Main Kitchen, turn off equipment and secure area.

o Monitor quantities of food on trayline and re-stock as needed.

o Rotate, labels, wrap, and date all food items appropriately before placing in

coolers/freezers or storerooms.

o Utilize proper precautions/techniques when handling food and utensils

(plastic gloves, cutting boards).

o Cuts food products by hand correctly, safely, and according to

specifications.

o Washes and steams vegetables safely and according to specifications.

o Operates equipment, including food chopper, microwave, food

processor, convection oven, and fryerlators safely and in accordance

with specifications pertaining to the different food items being

cooked.

o Assists with Off-Campus catering functions as needed.

NON ESSENTIAL FUNCTIONS

o Answering departmental telephones.

o Assists with catering events as needed.

o Provides coverage for salad, vegetable, breakfast, and first cook positions.

o Other assigned duties as required.

Qualifications

QUALIFICATIONS:

High school or vocational school graduate. One year cooking experience

preferably in a Health Care setting.

Ability to understand written and verbal communication.

Ability to follow through on instructions.

Basic mathematic skills.

Effective communication skills.

Ability to problem solve.

Ability to get along with others.

Ability to confront issues appropriately.

PHYSICAL ENVIRONMENT:

Duties may involve activities with exposure to dirt, excessive heat and cold

temperatures, odors, steam, wet floors, noise, sharp knives, large cooking and

cleaning equipment.

Duties may involve general cleaning with exposure to dirt, odors, cramped quarters, etc.; or include patient care responsibilities with subsequent exposure to human waste, or other unpleasant elements; or much of work may be performed outdoors with exposure to weather extremes.

PHYSICAL STANDARDS OF JOB DESCRIPTION :

Please check as applicable

Constantly - 75% or more of the worker's time is spent in the activity

Frequently - 25% to 75% or more of the worker's time is spent in this activity

Occasionally - 5% to 25% or more of the worker's time is spent in this activity

Rarely - under 5% or more of the worker's time is spent in the activity

NA - not applicable

GENERAL TASKS

Basic activity being performed

C

F

O

R

N/A

Comments

Standing

X

Sitting with back support

X

Sitting without back support

X

Reaching

X

Overhead

X

Forward

X

Lateral

X

Low

X

Stooping

X

Bending at waist

X

Crouching

X

Bending at knees

X

Kneeling

X

Climbing

X

Crawling

X

Twisting

X

Balance

X

Other __________________

Physical Standards for Job Description – Continued

Basic activity being performed

C

F

O

R

N/A

Comments

Pushing Tasks by weight

5 lbs

X

5-15 lbs

X

15-40 lbs

X

40-75 lbs

X

75-100 lbs

X

Pulling Tasks by weight

5 lbs

X

5-15 lbs

X

15-40 lbs

X

40-75 lbs

X

75-100 lbs

X

Lifting Tasks by weight

5 lbs

5-15 lbs

15-40 lbs

40-75 lbs

75-100 lbs

Sensory Requirements

Visual Activity

X

Close paperwork

X

Monitor – CRT

X

Color vision required

X

Visual monotony

X

Auditory Activity

Conversation

X

Monitoring Equipment

X

Telephone

X

Transcription

X

Background noise

X

Sensory Discrimination

X

Hot/Cold, Sharp/Dull

X

Additional Comments: _____________________________________________________

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The above is intended to describe the general contents and requirements of work being performed by people assigned to this position.It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of personnel so classified.

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