POSITION SUMMARY: Under the direct supervision of the Director of Dietary Services, the cook will prepare, season, and cook food for hospital patients, staff, and visitors.

ESSENTIAL DUTIES AND RESPONSIBILITIES:  

The following is a summary of the major essential functions of this position. The position may require other duties, both major and minor, that are not mentioned below, and specific functions may change from time to time. 

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. 
• Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor. 
• Ensures meals are ready at specified times. 
• Consults with Nutritional Services Supervisor regarding use of left-overs. 
• Consults Registered Dietitian on modified diets, as necessary.
•  Supervises Nutritional Services workers when washing, trimming or preparing food
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Tests foods being cooked to appropriate temperatures. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings
• Observes infection prevention and control practices at all times.
•  Maintains kitchen in a clean, neat and organized manner. 
• Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Supports and maintains a culture of safety and quality.

EDUCATION/EXPERIENCE/CERTIFICATION: 

• High school graduate or equivalent.  
• Previous experience in hospital food preparation.

KNOWLEDGE/SKILLS/ABILITIES: 

• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)
• Ability to follow all sanitation procedures
• Recent experience in managing food services in an acute hospital. 
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

WORKPLACE ENVIRONMENT AND ESSENTIAL PHYSICAL REQUIREMENTS 

•  Ability to sit and/or stand for long periods of time 
•  Ability to lift and carry up to 10 lbs. 
• Working around hot surfaces