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Job Description

Job DescriptionSalary Range: $40.10 - $45.51 + applicable differentials

Job Description

Division: Food and Nutrition Services

Job Title: Cook

Job Code: 102

Position Summary

Prepares, seasons, and cooks food for hospital patients, employees, and visitors.

In addition to performing the essential functions listed below, may also be assigned other duties as required.

Statement of Accountability

Reports to: Food Service Supervisors

1

Job Description Template – Revised 10/12/04

Qualifications

• Education
• Licensure
• Work Experience
• Skills/computer/ specific technical

• Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

1. Education
   1. Required: High School Graduate. Graduation from a formal technical school specializing in hotel or institutional cooking may be substituted if worker has experience.

1. Work Experience
   1. One to four years in hospital, institutional, or restaurant cooking.
2. Skills and Abilities
   1. Written and verbal ability required to read and understand written instructions, recipes, and labels and to communicate with Food Service personnel and supervisors.
   2. Finger and manual dexterity and motor coordination are required to manipulate kitchen utensils skillfully and without harm to self or others.
   3. Form perception and color discrimination are required to detect differences in appearance of food, indicating completion of cooking time, deterioration or contamination.

Essential Job Responsibilities

Achieving Results

Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity

1. Adjusts heat controls and times on cooking equipment to assure foods are cooked at proper temperatures to yield highest quality and quantity.
2. Procure goodsfoodstuff from refrigerators, freezers, and other storage areas.

1. Observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed according to each type of diet.
2. Tests food being cooked by validating internal temperature, tasting, smelling and/or piercing to determine that it is cooked.

Demonstrates Skill

Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety

1. Prepares ingredients by washing, trimming, cooking and/or seasoning of food items for each meal.
2. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders and slicers to make sauces, soups, stews and casseroles.
3. Bakes, roasts, grills, broils, steams and cooks on range a variety of foods including cereals, vegetables, meats, fish, poultry and other items as required by recipe.foods.
4. Properly stores food items performing tasks including but not limited to labeling and organizing food components in storage.
5. Carves portions of meat, fish and fowl for individual servings.
   1. Serves foods for distribution on patient tray line, to the cafeteria and for special function meals.
   2. Apportions servings according to portion control guidelines, patient menu requirements, menu combinations or any other special meals prepared in the department.
   3. Maintains cleanliness and organization of work areas as it relates to food preparation surfaces and kitchen equipment.

Planning & Coordinating

Key Components: delegates, decision making, problem solving, management of resources

1. Reviews menus and tally sheets to determine type and quantities of meats, vegetables, soups, salad/sandwich plates and desserts to be prepared.
2. Plans cooking schedule in conjunction with supervisor and/or dietitcian to ensure that food will be ready at specific times. Confers with dietitcians regarding modified, age-specific, and regular diet preparation and use of leftovers.

Professionalism

Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality

1. Informs supervisors of suspected poor quality food, spoiled food and wrong items delivered.
2. Informs supervisors of missing food items.
3. Assists with the program to order such items as meat, poultry, fish and vegetables for use in preparing meals.

Improving the Organization

Key Components: performance improvement, quality initiatives

1. Participates in quality and process improvement activities.
2. May be assigned to serve on Process Improvement teams.
3. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.

Self-Development

Key Components: maintain license/certification, education and training

1. Complete annual in-services for the hospital and department.

Regulatory Compliance

Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies

1. Maintains cooking area in a clean, neat and orderly manner.

1

Job Description Template – Revised 10/12/04

Prepared by:

Matthew Sciamanna, R.D.Mike Abreu

Title:

Food Service DirectorDirector, Food & Nutrition Services

Date:

5/4/063/31/23

Approved by:

Kinzi Richholt

Title:

Chief, Systems Operations and Management Support Services

Date:

Personnel Office Review:

Date:

Revised Date:

1

Job Description Template – Revised 10/12/04

Physical Requirements

Job # 102 Job Title Cook

1. Physical Activities – General description. Show average time (0 – 8 hours) per workday.

1. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
5. Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:

1. Weight lifted / force exerted. Show average time (0 – 8 hours) per workday:

1. 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.

1. Details of heaviest item/activity:

1. Repetitive use of hands. Show average (0 – 8 hours) / workday:

1. Both hands: