Line Cook

POSITION TITLE:  Line Cook

REPORTS TO:  Dietary Manager

DESCRIPTION OF POSITION:

Participate in provision of quality meals and nutritional services to patients, staff and guests. The Line Cook maintains knowledge of, participates in further training provided, and understands the potential risks regarding occupational health hazards (e.g. bloodborne pathogen exposures).

KEY RESPONSIBILITIES:

• Prepares and serves meals for patients, employees, medical staff, and visitors.

• Cleans work area as necessary or assigned.

• Document and maintain all cleaning, and temperature logs daily.

• Accepts and reconciles deliveries and puts away stock.

• Organize and prepare food for patients and staff.

• Maintain high level of kitchen sanitation related to food preparation, dish room activities, and employee’s personal hygiene.

• Consistent documentation of food labeling, dating and kitchen procedures.

• Properly process, store, and prepare food on a tight timeline.

• Serve behavioral health patients and staff with a friendly and helpful demeanor at all times.

• Assist Lead cook with preparation of special diets, and food related allergies.

Requirements

Knowledge and Experience:

• High school degree or equivalent required.
• Current NCI equivalent as approved by the Chief Nursing Officer (or obtained within the first 30 days of hire).
• Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; Must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs.
• Must maintain self-control in volatile or hostile customer services interactions.
• Must be able to adjust recipes to achieve desired results.
• Must be able to read and comprehend recipes or instructions on prepackaged products.
• Ability to read, convert and adjust mathematical measurements.
• Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the hygiene factors involved in food preparation.
• Must be able to work independently, in a result restricted physical environment for extended periods of time.
• Must have ability to perform several tasks concurrently.
• Reach forward, up, down, and to the side. 
• Stand for minimum periods of one hour at a time.
• Lift up to fifty (50) pounds.
• Verbal de-escalation and physical intervention program as approved by the CNO.)

Benefits

• Medical
• Vision
• Dental
• 401(k)
• 3.5 Weeks Paid Time Off
• $25,000 Life insurance policy is provided at no charge to the employee