COOK

Responsibilities JOB SPECIFICATIONS: This job description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended to be a reflection of those principal job elements essential for recruitment and selection, for making fair job evaluations, and for establishing performance standards. Staff must demonstrate flexibility for reassignments. The percentages of time spent performing job duties are estimates, and should not be considered absolute. The incumbent shall perform all other functions and/or be cross-trained as shall be determined at the sole discretion of management, who has the right to amend, modify, or terminate this job in part or in whole. Qualifications Experience: Previous experience cooking in a hospital setting preferred. QUALIFICATIONS: EDUCATION/KNOWLEDGE REQUIREMENTS Education: Must be able to read, write and communicate the English language. LANGUAGE ABILITY: The following levels of ability are necessary to deliver, understand, and apply language: Ability to recognize the meaning of two and three syllable words; to read at a very slow rate; to compare similarities and differences between words and between series of numbers. MATHEMATICS ABILITY: The following levels of ability are necessary to understand mathematical concepts and apply them to problem-solving situations. Ability to add and subtract two-digit numbers. Ability to multiply and divide. Ability to perform operations with units such as inch, foot, yard, ounce and pound (and/or their metric counterparts). SPECIFIC EDUCATION, CERTIFICATION, AND LICENSURE: HS diploma or equivalent preferred. Must have valid Illinois Food Service Sanitation Certificate EQUIPMENT USAGE REQUIREMENTS: MACHINES, EQUIPMENT, TOOLS, SOFTWARE: To perform the essential duties of the position, use of the following machines, equipment, and tools. Machinery/Equipment: dish machine, elevator, power hose, hose, sink. Tools: scraper, mop, small cleaning tools. Software: N/A VISUAL REQUIREMENTS: (Considerations include color, depth perception and field of vision). The job requires a good sense of vision (with or without correction) necessary to distinguish like objects from one another, to scan fields of data and select numbers or characters, and/or to detect and visually follow moving objects. AUDITORY (HEARING) REQUIREMENTS: Examples of the types of sounds that must be heard and the reason they must be heard are listed below: SOUND PURPOSE voices to converse, communicate telephone ringing to answer incoming calls chemical feed sensing system alarm to know when to change chemicals dish Machine to monitor minor problems COGNITIVE REQUIREMENTS: ATTENTION/CONCENTRATION – The following level of ability is essential for the jobholder to focus on certain aspects of current experience and reject others: Task completion requires minimal concentration or selective attention. The individual may perform their job-related tasks in a rote or automatic manner without much need to selectively attend or evaluate situational variables or their performance. NEW LEARNING AND MEMORY – The following level of ability is essential for the jobholder to learn and retain material: Task demands are routine and predictable. Tasks to be completed are few in numbers. There is little requirement for new learning, processing or carry-over of new information. Once the tasks are learned, there is little change in routine. PROBLEM SOLVING, REASONING AND CREATIVE THINKING – The following level of ability that is essential for the jobholder to think (in order to solve a problem) by combining two or more elements from past experience or imaginative thought: The requirement for autonomous problem solving or creativity of thought in the position is absent or minimal. The individual must have the ability to apply common sense understanding to carry out simple one or two step instructions. Most aspects of the position, and the actions taken to resolve them, are repetitive in nature, and should ultimately become rote or automatic. There is little variability in task demands, or task demands are accomplished under continuous direction from another. TEMPERAMENTS: The following are essential requirements of the position in relation to job-worker situations. These items describe how a worker must adapt, adjust, conform or act: Repetitive work: Ability to continuously perform the same type of work for extended periods of time, according to set procedures, sequence or pace. WORKING CONDITIONS: Position involves exposure to the following harmful elements: Element Degree of Exposure (Seldom, Occasional, Frequent, Continuous) high pressure steam/gas continuous excessive/loud noise continuous dangerous moving/rotating machinery continuous Supervision Received: Dietary Manager and Facility Operations Director Supervision Exercised: Not applicable Job Classification: Non-exempt. Hours vary based on staffing needs and include day and evening shifts. ESSENTIAL FUNCTIONS: Prepares hot food, cold food, snacks, and desserts in amounts consistent with census for patients, staff, guests, and special events as assigned, according to standardized recipes and safe food handling practices. Accurately prepares patient trays using the menu spreadsheet or as directed to insure that patients receive food consistent with the physician’s diet order and the patient’s preferences indicated. Utilizes scales, scoops, and other measuring devices to provide foods in amounts specified on the menu spreadsheet. Properly covers, labels, dates, and applies the time of day to all foods processed on the premises before storing in the refrigerator or freezer in accordance with Illinois Department of Public Health regulations. Maintains all kitchen areas in a clean and sanitary manner. Records dish washing temperatures to insure residents are served with sanitary dishes and flatware. Interacts with nursing personnel during meal service to insure that patient food service needs are met. Responsible for making sure dietary staff are in the kitchen at all times during the supervisor’s absence. Uses various food service preparation equipment and utensils, blender, slicer, food processor, ovens, grill, deep fat fryer, steamer, knives, mixers, can openers, dish machine, etc. Obtains food from various storage areas, freezer, refrigerator, store room and transports to food production areas. Follows written instructions for all food cooking protocols to ensure safe, consistent, and efficient food preparation. Complies with mandatory hand washing requirements and follows written hand washing procedure to prevent contamination. Observes proper procedures for using kitchen equipment (steamer, ovens, etc) to maintain safe and effective working environment. Serves food on the cafeteria food line. Prepares special food items as needed for therapeutic diets. Completes required documentation, including production sheets, temperature logs, cleaning schedules, meal count sheet and substitution record. Maximizes use of leftovers, notifies supervisor of leftovers available for use in the cafeteria. Communicates service procedures and special information regarding menu items to cafeteria food service worker. Completes daily and weekly cleaning assignments. Delivers trays to patient care areas. Prepares, assembles and delivers miscellaneous food items to patient care areas. Washes and puts away dishes, pots and pans when time allows. Hand wash items which are not machine washable or when the dish machine is not working properly. Operates sanitation equipment or manually cleans in accordance with established procedures so items are cleaned, sanitized, and dried. Maintains productivity so adequate supplies of production and service are available at all times. Transports cleaned items to production and service areas. Disassembles and cleans sanitation equipment. Cleans food production equipment according to established procedures. Prepares sanitation equipment and arranges work areas for maximum productivity. Observes proper procedures for using kitchen equipment (steamer, ovens, etc) to maintain safe and effective working environment. Responsible for cleaning work areas, utensils and equipment and keep in neat and sanitary manner. Responsible for general housekeeping functions (i.e., sweeping, mopping, cleaning walls, cleaning refrigerators, etc.). Assists cooks and other food production personnel in the preparation and presentation of various food items. May collect and transport trash from various food production and serving areas to the appropriate disposal area. Assembles and portions food items (i.e., salads, desserts, etc.). May be responsible for set up, serving and breaking down of café service line in accordance with standard operating procedures. Responsible for restocking café service line with items such as cups, napkins, sugar, ketchup, etc. May assemble, operate, disassemble, clean and sanitize various food preparation and service equipment (i.e., coffeemakers, hot/cold food display counters, ice tea makers, deep fat fryers, etc.). Responsible for cleaning cafeteria area, (i.e., tables, chairs, serving line). May transport food, supplies and equipment to and from food storage and serving areas. Completes daily and weekly cleaning assignments. Completes required documentation, including production sheets, temperature logs, cleaning schedules and meal count sheet. Attends all employee meetings. Help with preparation, set up, serving and clean up of special functions. Performs various other food service related tasks and duties as required and as assigned. Successful completion of the Illinois Food Service and Sanitation Course. Assures that meal selections meet guidelines for modified diets per diet manual/diet order. Assists in assembly of meals and serves the meal to the patient. Collects tickets for meals and maintains a pleasant environment in the café which is kept in an orderly, clean, and sanitary. Maintains adequate supply of self-serve items properly displayed. NON-ESSENTIAL FUNCTIONS: Report any equipment repairs to supervisor. Report the need for additional supplies to superior. Provides security for building, patients and staff (during evening and night shift hours). Projects a positive image of The Pavilion by being courteous, helpful, friendly, and professional in relationships with patients, visitors, and co-workers. Assures compliance with federal, state, and organizational confidentiality regulations. Attends required inservice programs and staff meetings. Attends meetings or training sessions as required. Maintain patient confidentiality at all times. Adheres to departmental and organizational policies and procedures. Promotes cost containment through efficient use of equipment, supplies and time. Maintains a safe, pleasant environment for patients/family/significant others and staff. Performs other duties as assigned.