COOK


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Job Number 44412
Posted 11/10/2017
Account Mercy Hospital
Department FOOD SERVICE PRODUCTION
Location MERCY STATE STREET, ME 04101
Schedule Pool/Per Diem
Shift Day/Evening
Hours 5:30-2/10:30-7
Job Details Job Summary:

Under the supervision of the Sous Chef, the Cook prepares and cooks all food items for patient service, cafeteria, and special functions. The incumbent performs duties and tasks in accordance with performance standards established for the job. The incumbent may have access to highly confidential patient, employee and/or Mercy proprietary information, and must handle & protect the information in accordance with hospital & system policies, HIPAA requirements and the highest level of ethical standards. The incumbent is responsible for reporting all security events, potential events, or other security risks to the organization. The incumbent is responsible for participation in and completion of all patient safety initiatives appropriate to the position, and conducts all job responsibilities according to the Mission and Values of Mercy Hospital.

Requirements:

A High School Diploma or GED is desired. Education ensuring the ability to read, write, and communicate effectively is required. Culinary Arts training from an accredited institution is preferred. Experience in this or relevant jobs of progressively more responsible experience in food service to include at least one (1) year of food preparation or cooking is required. Must be knowledgeable of State and City health and sanitation codes and their application. With general supervision from Production Management, the Cook must have the judgment and initiative to work independently to complete a variety of tasks and meet quality, service, volume, and nutritional requirements. Must be accountable for ensuring that proper production quality standards for food handling, storage, sanitation and portion control are followed. A Serve Safe certificate is recommended.

Principal Responsibilities:

1. Prepares food which is palatable and appetizing in appearance:

· Prepares and cooks food items for patient service, cafeteria, special functions and special diets.

· Participates with Sous Chef in the development of serving and food presentation standards for patient meals, functions, and cafeteria menu.



2. Demonstrates knowledge of and shows ability to understand the preparation methods of foods served on therapeutic diets:

· Follows written and oral directions accurately.

· Prepares food within the assigned meal schedules.



3. Prepares recipes and food accurately while avoiding food waste:

· Adheres to proper cooking methods, written menus, standard recipe procedures and safety guidelines.

· Minimizes food waste by following portion control guidelines and proper food production procedures.



4. Demonstrates sanitary and safe food handling techniques:

· Performs and implements HAACP guidelines when working with food at all stages of production.

· Maintains proper food temperatures during cooking, cooling, and storing.

· Labels and dates items prepared and/or stored.



5. Demonstrates proper care and use of service equipment and work area:

· Uses the fire extinguisher correctly.

· Reports immediately any defective or unsafe equipment and/or conditions to supervisor.

· Maintains work area and support equipment in a safe and sanitary condition and participates in general cleaning.

· Follows policies and procedures for infection control and facility safety in accordance with regulatory guidelines.



6. Works cooperatively with food service staff and other departments:

Performs the following duties, based on applicable scheduled shift:

· Picks up / returns department keys from / to appropriate area. Unlocks / locks all applicable secured areas of the kitchen and cafeteria.

· Oversees and directs employees assigned to morning line set-up in the absence of the manager on duty; staffs the line and ensures its proper operation.

· Oversees and directs closing duties of the employees assigned to the evening kitchen operation in the absence of the manager on duty; ensures all duties are completed utilizing the closing checklist.

· Accepts assigned duties in a cooperative manner.

· Adheres to attendance and punctuality expectations.



7. Accepts responsibility for further developing professional learning needs:

· Participates in continuing education programs for professional learning needs.

· Participates in facility Quality Improvement (QI)/Improving Organizational Performance (IOP) Program as determined by Production Management.

· Attends scheduled Sanitation Training and other programs as required or assigned.



8. Demonstrates behaviors consistent with organizational mission, goals and policies:

· Demonstrates practices which keep all medical record information protected and confidential.

· Follows and adheres to Patient Rights policies at all times.

· Takes accountability for information contained in the employee handbook and department procedures manual.



9. Performs additional duties as required or assigned.

Equal Opportunity Employment
We are an equal opportunity, affirmative action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, disability status, gender, sexual orientation, ancestry, protected veteran status, national origin, genetic information or any other legally protected status.
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