Cook

Schedule

Chambersburg Hospital

Full Time: 80 Hours/Biweekly

Hours: Hours Vary Between 5:00am - 7:30pm

Every Other Weekend and Holiday Required

Under the direction of the Cook II uses a variety of kitchen utensils/equipment to cook and prepare food appropriate to meet patients nutritional needs; cooks and prepares food for catering and cafeteria areas in compliance with recipe and presentation standards. Performs appropriate cleaning/sanitation activities in accordance to departmental standards.

Essential Functions and Responsibilities

Technical Excellence
critically; utilizes sound judgment; promptly reports potential risks.
state of art knowledge of area of specialty healthcare trends and practice and populations served.
a level of computer literacy appropriate to their role.
and maintains current all unit specific and organizational skills/competencies certifications/licensures as required.
hospital-required reviews e.g. HIPAA safety health screening
care concerns and others as assigned.
to National Patient Safety Goals.

Job Class Specifics
both patient and employee confidentiality.
commitment to the values of the department to ensure the quality of service provided.
knowledge of own role in the event of a fire.
high standards of personel hygiene; washes hands using proper technique.
approved hair restraints in food preparation areas.
proper glove usage. (both non-latex and cutting gloves).
cost effectiveness as evidenced through efficient use of materials and personnel resources.
refrigeration/freezer equipment temperature logs and labels/dates in reach-in and meat cooler.
proper food handling techniques; monitors food for attractive garnishes proper portion sizes and work flow in accordance with HACCP guidelines.
all food has been properly taste tested prior to meal service.
scheduled inservice programs.
weights and measures using all units of measurements; accurately computes ratios and volumes of recipe requirements.
all special patient requested items as written by the diet office in a timely manner so patient tray assembly and distribution are not delayed.
proper cleaning and sanitation procedures as evidenced by results of Quality Assurance activities.
direction well from management and puts instruction into effect.
well with others as evidenced by proper and timely job completion.
recipes; understands the staging of ingredients to insure satisfactory product outcome.
each piece of equipment immediately after use; has adopted the clean as you go policy; performs other cleaning as assigned.
cooking schedule to ensure that foods will be ready at specified times; does not prepare too early.
Daily Production logs.
waste log daily.

Qualifications and Standards
Education: High school graduate or the equivalent preferred. Technical/vocational coursework specializing in hotel or institutional cooking preferred.
Experience: Experience applying customer service behaviors and communication skills required.
Minimum of 1 to 2 years institutional food preparation as a cook in a Hospital or a restaurant setting is required; knowledge of modified/restricted diets and portion control required. Demonstrated ability to operate convection oven combo oven tilt grill steamers 35 qt. mixer buffalo chopper and ability to properly handle cutlery.
Certifications/Licensure: None required.