Cook

GENERAL SUMMARY:

Prepares and cooks a variety of hot and cold foods with quality in taste and visual appeal. Participates in the planning requisitioning handling storing and serving processes. Maintains clean sanitary work area and practices food safety regulations.

CORPORATE PHILOSOPHY STATEMENT:

It is the obligation of each employee of Mercy Medical Center to abide by and promote the mission and core values of the Spirit of Mercy.

CORPORATE POLICY STATEMENT:

It is the obligation of each employee of Mercy Medical Center to comply with Mercys mission values standards of conduct policies procedures and related practices (e.g. Dress Code Time and Attendance and other policies)

HIPAA SECURITY COMPLIANCE:

Security Access: Low Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.

ESSENTIAL FUNCTIONS:

Efficiently requisitions inspects prepares cooks cools and portions large and small quantities of meats vegetables cereals soups fruits and other forms of food in accordance with quality standards quantity demands and standardized recipes.

Recommends recipes menus and changes in recipes and cooking methods to improve quality of food; forecast specific quantities of menu items to be produced; maintains necessary food production records.

Forecasts production and utilizes leftovers to maintain efficient waste control program.

Keeps abreast of new trends and methods of food preparation in the food service and catering industry.

Processes food for storage and cooling following regulatory codes.

Labels and dates items as required.

Maintains organized clean production area equipment utensils and tools.

Cleans work area including but not limited to ovens stove grill and tables.

Lifts trays and pans of food from ovens steamers and other equipment.

Pushes food carts racks dollies and cambros.

Assists in other areas as required.

Demonstrates knowledge of effective customer service skills and performance improvement.

Monitors refrigerator and freezer temperatures internally and externally.

Inspects integrity of food products prior to use.

Knowledgeable and practices food safety codes and governing standards; federal state local and accreditation agencies.

Uses standardized and non-standardized recipes and ingredients to prepare create and process foods.

Checks and records temperature of food as required.

MINIMUM KNOWLEDGE SKILLS AND ABILITIES REQUIRED:

High school diploma or GED preferred.

Culinary experience or training is preferred.

Two years experience in restaurant or food service required.

Excellent customer service and communication skills.

Good math skills.

PHYSICAL ACTIVITY REQUIREMENTS: (Constant 67%-100% of workday Frequent 34%-66% of workday Occasional 33% or less of workday)

CONSTANT

Reaching: Extending hand(s) and arm(s) in any direction.

Standing: Particularly for sustained period of time.

Walking: Moving about on foot to accomplish tasks particularly for short distances.

Lifting: Cases of food #10 cans and pans of foods at heights counter top 34 above floor level to carts oven and steamer shelves 50 and 64 above floor level.

Fingering: Picking pinching or otherwise working primarily with fingers rather than with the whole hand or arm as in handling.

Repetitive motions: Substantial movements (motions) of the wrists hands and/or fingers.

FREQUENT

Stooping: Bending body downward and forward by bending spine at the waist.

Pushing: Using upper extremities to press against carts with steady force in order to thrust forward downward or outward.

Grasping: Applying pressure to scoops spoons dishes with fingers and palms to move object from position to position.

Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly.

Hearing: Perceiving the nature of sounds at normal range. Ability to receive detailed information through oral communication.

PHYSICAL REQUIREMENTS:

Medium work: Exerting up to 50 pounds maximum infrequently and/or up to 25 pounds of force frequently and/or up to 10 pounds of force constantly to move objects about and requiring prolonged periods of standing/walking.

VISUAL ACUITY REQUIREMENTS:

Reading menu production guide recipes labels.

Calculating recipes and amounts of food to requisition.

Using proper measuring tools for portion control.

INTELLECTUAL/EMOTIONAL REQUIREMENTS:

Adaptability to performing repetitive work or to performing continuously the same work according to set procedures sequence or pace.

Adaptability to performing under stress when confronted with emergency critical or unusual situations in which working speed and sustained attention are important aspects of the job.

Adaptability to influencing people in their opinions attitudes or judgments about ideas or things.

Adaptability to performing a variety of duties often changing from one task to another of a different nature without loss of efficiency or composure.

Adaptability to dealing with people beyond giving and receiving instructions.

Adaptability to making generalizations evaluations or decision based on sensory or judgmental criteria.

Ability to maintain both a high standard of courtesy and cooperation in dealing with co-workers patients and visitors and satisfactory job performance despite the stress of a hospital work environment.

TOOLS/EQUIPMENT:

Work utilizes broiler convection ovens slow cook oven steamers steam kettles fryers mixers slicers knives can openers.

WORKING CONDITIONS:

The worker is subject to noise. There is sufficient noise at times to cause the worker to raise voice in order to be heard above the ambient noise level.

The worker is subject to food spills and wet spots on floor surfaces.

The worker is subject to inside environmental conditions; protection from weather conditions but not necessarily from temperature changes.

The worker is subject to cleaning products such as vinegar detergent bleach and household cleaners.

The worker is subject to steam from steamers high heat surfaces on cooking equipment and hot cooking oil.

REPORTING RELATIONSHIPS:

Reports to the Supervisor Dietary Services or Manager Mercy Court Food and Nutrition.

Our Commitment

Rooted in our Mission and Core Values we honor the dignity of every person and recognize the unique perspectives experiences and talents each colleague brings. By finding common ground and embracing our differences we grow stronger together and deliver more compassionate person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race color religion sex sexual orientation gender identity national origin disability veteran status or any other status protected by federal state or local law.