Cook- CPRH Food Service
Job DescriptionJOB SUMMARY:
The cook prepares entrees, vegetables, and pureed foods for the patient food service as well as entrees and vegetables for the employees' and visitors' retail cafeteria. The cook also assists in cleaning operations within the food service area on a timely basis.
CERTIFICATION & LICENSURE REQUIREMENTS
ANSI Accredited Food Handler Certification within 30 days.
- Use of usual and customary equipment used to perform essential functions of the position.
- Work may occasionally require travel to other Carle Health facilities/hospitals.
- Required to drive your own vehicle for business purposes.
SKILLS AND KNOWLEDGE
Required English Skills
Basic reading skills
Basic writing skills
Basic oral skills
Ability to respond appropriately to customer/co-workerInteraction with a wide variety of people.
Maintain confidential informationAbility to communicate only the facts to recipients or to decline to reveal informationAbility to project a professional, friendly, helpful demeanor.
Basic computer knowledge: Uses word processing, spreadsheet, e-mail application, and web browser. Comfortable within a Windows OS and learning new applications.
Experience with a computer program/software for food service.
Preparation and cooking.
Thaws meats and follows safety guide principles.
Maintains clean and properly sanitized food contact surfaces.
Uses thermometers to determine proper food temperatures.
Stores food in the proper manner to avoid contamination.
Washes hands and uses good personal hygiene practices (i.e., fingernails should be trim and clean, hairnets are worn at all times).
Uses proper food handling procedures: washes hands, wears gloves.
Uses general rule of storage principles First In First Out (FIFO).
Prepares odd orders of food that are written down on tally sheets which are given to the cooks by the food techs.
Prepares specially prepared food according to the patient's individual health needs.
Maintaining food quality and production.
Follows standardized recipes and menus.
Prepares and serves all items with "eye" appeal.
Cooks and/or reheats food to standards.
Follows safety guidelines for properly cooled food.
Assists in trimming meat properly, vegetable preparation, grinding meat, stirring sauces, preparing soups, and checking on meat while it is cooking, etc.
Uses proper sanitation principles for cleaning equipment and supplies, meat slicer, cutting boards, utensils, and tables.
Properly logs and maintains temperature records for all areas of responsibility.
Is consistent with food texture, taste, color, and appearance.* Prepares catering meals for doctor's staff, daily events, and tray line service and retail cafeteria.
Determines proper amounts of food to be prepared to eliminate the possibility of waste.
Assists in various ways to make the preparation of meals as time convenient as possible.
Maintains a positive working relationship.
Works cooperatively with other members of staff in kitchen.
Food Service Leads, Management, Director.
All other outside department staff.
Focuses on customer-based needs and continuous quality improvement.
Conducts self in a professional manner.
Follows proper dress code and name badge protocol.
Wears hair restraints, gloves when preparing foods.
Fulfills Carle Health and department required education.
ADA - American Disability Act
Hazardous Material Competency
General Equipment Safety
Keeping You Informed meetings
People to People
Serves nutritious meals that enhance the patient's healing process.