Cook 1

Overview

Performs daily kitchen duties to provide a safe, clean, and sanitized environment for our patients, residents, customers, and partners with quality service in mind. Prepares and plans foods according to menu, order, diet, and standardized recipe and portion control. Prepares food to be palatable appetizing and attractive. Utilizes leftovers avoiding waste. Properly labels and dates food products for storage. Maintains a clean and sanitized work area. May be required to work overtime and alternate shifts. Has the ability to work in a fast paced environment. Performs other duties as assigned.

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Responsibilities

Essential Duties and Responsibilities

• Determines food items and prepares them for service

• Is able to prepare food from scratch that is appetizing and appealing

• Ability to execute culinary knife skills

• Reads and follows standardized recipes

• Cooks and/or prepares food in quantities according to menu, par level and number of persons to be served

• Cooks to order

• Observe and test foods to determine if they have been cooked sufficiently.

• Dishes meals

• Orders supplies

• Maintains proper food temperature log sheets

• Maintain proper cooking/quick chill log sheets

• Portions and dishes food on plate according diet ticket. Weighs items when necessary

• Performs dishwashing as necessary

• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

• Maintains a clean and sanitized work area, tables, counter, cabinets, ovens, and other kitchen equipment utilizing proper sanitation techniques

• Adheres to department safety and sanitation regulations

• Use protective barriers (gloves, apron, proper hair covering)

• Excellent customer service skills needed

• Works well on a team and on their own

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality

• Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service

• Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering

• Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost

• Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

High school diploma or equivalent preferred.

One year of experience as a cook or two years of experience in food service department preferred.

Graduate of vocational school, or culinary program preferred.

Certification and Licensure

State Food Safety Sanitation Certification per department requirements.

Skills and Abilities

Excellent interpersonal / communication skills

Full knowledge of kitchen equipment

Able to perform mathematical calculations

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.

Ability to write correspondence.

Ability to effectively present information in one-to-one and small group situations to other employees of the organization

Ability to communicate with others in a positive manner

MATHEMATICAL SKILLS

Ability to add, subtract divide and multiply all numbers

Ability to perform these operations using units of American money, weight measurements and volume

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions.

Ability to deal with problems.

COMPUTER SKILLS

Basic computer knowledge needed

Special Physical Demands

The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.

This is considered medium work. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 15 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Good manual dexterity to operate kitchen equipment. Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus.

Level of Supervision

Work is performed according to specific procedures and methods, but must be able to make decisions in order to adapt to routine situations.

Supervises

N/A