Prepares, seasons, and cooks food for patients, employees, staff, and visitors in accordance with established recipes and menus. In doing so, measures and mixes food ingredients, uses kitchen utensils and equipment, and tests food being cooked in order to determine if done.
PRIMARY JOB RESPONSIBILITIES AND DUTIES:
Demonstrates, promotes and integrates Trinity Health Senior Communities Mission and core values by:
1.Receives orders for items to be cooked and obtains necessary food items and equipment from storage areas.
2.Measures, weighs and combines ingredients for quantity preparation of soups, entrees, casseroles, vegetables, meats, gravies and other food items in accordance with established recipes.
3.Cooks regular and diet menu items according to established recipes.
4.Inspects and tastes food for correct seasoning, quality and proper serving temperature, and adds ingredients or seasonings to improve flavor and/or texture.
5.Ensures menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time.
6.Monitors consumption of assigned menu items and altars food production levels in order to avoid potential shortages or surpluses.
7.Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, blenders, and so forth.
8.Maintains records of food supplies as well as ingredients used in preparation of menu items.
9.Transports foodstuffs to and from storerooms and refrigerators to preparation/serving areas. Ensures foodstuffs requiring refrigeration are properly stored and maintains counters, utensils and assigned work areas in a clean and sanitary condition.
Estimate food needs and, as necessary, requisitions food supplies from stores.
In the absence of the Food Service Director assumes responsibility for the dietary department.
Organizes the responsibilities and monitors the performance of the diet aides.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
1.Work requires a high school level of educational development and up to one year of basic technical training in cooking techniques and one to two years of previous work related experience plus three months or less of on-the-job training and orientation.
2.No certification, registration, or licensure required.
3.Work requires the analytical ability to gather and interpret data.
4.Work requires the ability to understand and respond to simple written or verbal instructions. Occasionally requires contact with patients and/or visitors, which involves ordinary courtesy.
5.Work requires lifting objects weighing up to 20 pounds on an hourly basis.
6.Work requires standing for up to two hours at a time on an hourly basis.
7.Work requires ability to reach and grasp objects.
8.Work requires pushing or pulling supply carts on a daily basis.
1.Requires handling of hot liquids. Toxic or flammable chemicals, or contaminated materials, which requires caution and use of, established safety guidelines and equipment.
1.Reports to the Director of Food Service
Trinity Health's Commitment to Diversity and Inclusion
Trinity Health employs about 133,000 colleagues at dozens of hospitals and hundreds of health centers in 22 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.
Trinity Health's dedication to diversity includes a unified workforce (through training and education, recruitment, retention and development), commitment and accountability, communication, community partnerships, and supplier diversity.
Trinity Health Corporation