Cook

Valley Medical Center Renton , WA 98055

Posted 1 week ago

VALLEY MEDICAL CENTER

Job Description

Food Management and Dietary Services

The position description is a guide to the critical duties and essential functions of the job, not an all-inclusive list of responsibilities, qualifications, physical demands and work environment conditions. Position descriptions are reviewed and revised to meet the changing needs of the organization.

TITLE:

Cook

JOB OVERVIEW:

To prepare and serve high quality food items to customers - either within patient dining, the cafe, or catering.

ROLE:

See job description for Service Partner for generic job description.

AREA OF ASSIGNMENT:

Food Management and Nutrition Services (FMNS) Department

RESPONSIBLE TO:

Food Production Manager/Executive Chef

PREREQUISITES:

  • Must have current Washington State Food Handler's permit.

  • High school diploma or GED certification preferred.

  • Able to communicate effectively in English, both verbally and in writing.

  • Able to work on weekends and holidays.

  • Able to meet the professional appearance standards of the organization.

  • At least two year's cooking experience in quantity food production/short order cooking/grill cooking required.

  • Must have an understanding of basic mathematics in order to follow recipe instruction, make changes, weigh and measure items, and complete daily production sheets.

  • Must be knowledgeable about kitchen safety and sanitation practices.

  • Previous experience with modified diet preparation is preferred.

  • Able to read and understand a recipe.

  • Able to prepare food in strict accordance to a recipe.

QUALIFICATIONS:

  • Demonstrates good interpersonal skills in a diverse population.

  • Demonstrates ability to work independently.

  • Able to communicate and work effectively with the physical and emotional developments of all age groups.

  • Demonstrates experience in providing excellent customer service.

  • Demonstrates basic knowledge of working a computer (for on-line training, etc.).

  • Able to operate meat slicer, digital scale and other food production tools.

UNIQUE PHYSICAL/MENTAL DEMANDS, ENVIRONMENT, AND WORKING CONDITIONS:

  • Must be able to push, pull, and lift loads of 50 pounds or more (i.e. able to wheel a cart, with loads weighing up to 250 pounds; CO2 canisters weighing 50 lbs; sanitation buckets weighing 20 lbs.).

  • Transports various kinds of food service supplies and types of equipment within the area of assignment.

  • Requires bending, lifting and the ability to work continuously on your feet. Able to move quickly through the department and/or facility in and around patients and other staff.

  • Requires working with various cleaning/disinfectant solutions and chemicals.

  • Requires corrected vision and hearing to normal range.

  • Requires the ability to handle multiple demands simultaneously.

  • Requires frequent changes and interruptions to respond to all requests.

  • Requires independent problem-solving skills, compiling information and explanation of department procedures and services.

PERFORMANCE RESPONSIBILITIES

  • Generic Job Functions: See Generic Job Description for Service Support Partner

  • Unique Job Functions:

  • Ability to use specialty equipment effectively for making product.

  • Assist in day-to-day operations of the FMNS department, which may include relief coverage.

  • Set up, break down, clean and sanitize all assigned work areas.

  • Demonstrate courteous and cooperative behavior towards patients, visitors, co-workers and staff.

  • Portions food accurately and has knowledge of content and complimentary garnish according to department standards.

  • Maintains a safe and sanitary work environment according to department standards.

  • Contributes to the department's image of professional food service and adds to the department's ability to provide quality food service by participating in marketing promotions.

  • Cooperate and actively participate in flexing hours in the times of low census.

  • Maintains responsibility for time management and best utilization of resources.

  • Uses proper storage techniques according to department standards.

  • Maintains temperature records in assigned work area.

  • Completes jobs as assigned.

  • Communicates customer feedback to the appropriate persons for follow-up and/or action.

  • Utilizes computer generated production sheets in all production. Maintains accurate tally of all data and report corrections to Inventory Specialist & Executive Chef/Food Production Manager.

  • Issues properly labeled and measured food/items to the appropriate workstation as per area requisition form.

  • Pulls ingredients from storage, cleans, dices, slices, pans, measures, and portions ingredients according to recipe. Also roasts, bakes, etc., and assembles ingredients.

  • Actively participates in the training of new team members as well as on-going department in-servicing and education.

  • Performs other related job duties as required.

Job Qualifications:

PREREQUISITES:

  • Must have current Washington State Food Handler's permit.

  • High school diploma or GED certification preferred.

  • Able to communicate effectively in English, both verbally and in writing.

  • Able to work on weekends and holidays.

  • Able to meet the professional appearance standards of the organization.

  • At least two year's cooking experience in quantity food production/short order cooking/grill cooking required.

  • Must have an understanding of basic mathematics in order to follow recipe instruction, make changes, weigh and measure items, and complete daily production sheets.

  • Must be knowledgeable about kitchen safety and sanitation practices.

  • Previous experience with modified diet preparation is preferred.

  • Able to read and understand a recipe.

  • Able to prepare food in strict accordance to a recipe.

QUALIFICATIONS:

  • Demonstrates good interpersonal skills in a diverse population.

  • Demonstrates ability to work independently.

  • Able to communicate and work effectively with the physical and emotional developments of all age groups.

  • Demonstrates experience in providing excellent customer service.

  • Demonstrates basic knowledge of working a computer (for on-line training, etc.).

  • Able to operate meat slicer, digital scale and other food production tools.

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