Cook

Northern Light Mercy Hospital

Department: Food and Nutrition Services

Position is located: Mercy Fore River

Work Type: Full Time

Hours Per Week: 40.00

Work Schedule: No Hours Assigned

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 organizational proprietary information, and must handle and protect the information in accordance with hospital and 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 Northern Light Health.

Responsibilities:

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

Other Information:

Competencies and Skills

• Behaves with Integrity and Builds Trust: Acts consistently in line with the core values, commitments and rules of conduct. Leads by example and tells the truth. Does what they say they will, when and how they say they will, or communicates an alternate plan.

• Cultivates Respect: Treats others fairly, embraces and values differences, and contributes to a culture of diversity, inclusion, empowerment and cooperation.

• Fosters Accountability: Creates and participates in a work environment where people hold themselves and others accountable for processes, results and behaviors. Takes appropriate ownership not only of successes but also mistakes and works to correct them in a timely manner. Demonstrates understanding that we all work as a team and the quality and timeliness of work impacts everyone involved.

• Practices Compassion: Exhibits genuine care for people and is available and ready to help; displays a deep awareness of and strong willingness to relieve the suffering of others.

Education

• Required No Minimum Requirement

Working Conditions

• Potential exposure to hazardous materials.

• Potential exposure to noise levels being uncomfortable.

• Potential exposure to noxious odors.

• Potential exposure to very hot or cold temperatures.

• Work with computers, typing, reading or writing.

• Lifting, moving and loading 30 to 50 pounds.