Cook

• Prepares, cools and stores food properly and in accordance with tally sheet or café menu

• Prepares food items using standardized recipes

• Responsible for the set-up of patient hot food

• Records temperature for food items on log sheet

• Assist in the preparation of functions as needed

• Keeps café and patient line stocked with fresh food items

• Maintains a clean and sanitary work environment

• Completes other duties as assigned

• Accountable for abiding by all departmental, infection control, safety, and all hospital policies and procedures

• Employee maintains competencies required for the specific patient population served.

• Performs all duties in accordance with safety and other laws, rules, and regulations set forth by appropriate regulatory and government agencies and in accordance with established department and hospital policies and procedures.

• May be required to perform similar or related duties as may be necessary on an emergency basis or as designated by the department manager or supervisor.

The nature of the tasks/responsibilities required of employees in this position will likely expose them to blood and body fluids. Employees will be oriented to and required to understand and follow the standard precautions for infection control.

The above statements are intended to describe the general nature and level of work being performed. This list is not to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

MINIMUM QUALIFICATIONS:

Education: High School Diploma

Experience:

• Must be able to demonstrate techniques of using standardized recipes and sanitary food handling practices

• Minimum knowledge, skill and abilities:

• Ability to work in hot and cold areas, to stand and walk for long periods of time, to lift, adjust and place supplies of varying weights

License or Certification: Servsafe Certified preferred