Cook – Full Time
|Categories||Service/Hospitality & Personal|
COME JOIN A GREAT TEAM!
We pride ourselves on the culinary creations served from our kitchen. We are looking for an experienced and passionate Cook to help support our team!
Health Insurance- Qualify for health benefits first of the month following start date
Competitive Hourly Wages
401K w/ Matching
Tuition Reimbursement after six months of employment
POSITION SUMMARY: As the dietary department at Cleveland Area Hospital, we believe in the importance of serving both healthy and tasty food while striving for customer satisfaction with multiple, freshly prepared entrée options daily. The cook position will prepare and serve quality, nutritious food for hospital patients, employees, and visitors in accordance with facility policies and state regulations.
To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
PRINCIPAL JOB DUTIES AND RESPONSIBILITIES:
Adhere to all policies of the organization, including (but not limited to) job description, certification/licensure requirements, mission statement, HIPAA, confidentiality standards and patient’s rights.
Actively engage and stay up to date with organization’s communications and directives.
Prepare meals for hospital patients, employees, visitors, and caterings in accordance with facility policies and state regulations.
Use, inspect, and clean kitchen equipment, appliances, and work areas in accordance with standard operating procedures, facility policies, and state regulations.
Identify and report repair and maintenance needs to dietary team lead in a timely manner.
Wash dishes, glassware, flatware, pots, pans, etc. using commercial dishwasher or by hand.
Create a positive work environment through teamwork, encouragement, integrity, and conflict resolution.
Communicate clearly and respectfully with hospital patients, employees, and visitors.
Stock and regularly rotate inventory in accordance with facility policies and state regulations.
Attend and participate in hospital and department in-service trainings.
Assist dietary team lead in identifying and correcting problem areas regarding quality, safety, productivity, cost control, portion control, waste, etc.
Assist dietary team lead with special projects.
Other duties as assigned.
Equipment in the dietary department includes, but is not limited to the following:
Computer & Printer/Copy Machine
Gas Stove/Oven Combo
Commercial, Single-Rack Dishwasher
Reach-In & Walk-In Freezers
Salad Bar/Refrigerator Combo
Various, Domestic Kitchen Appliances
Vitamix & Robot Coupe
Commercial Ice Machine
Commercial Tea Dispense
Commercial Coffee Machine
Three-Well Steam Table with Cold Well
Point of Sale System with Online Store
Sinks (Handwashing, 3-Compartment, Dish)
Hand Trucks, Lifts, & Carts
High school diploma or GED.
Oklahoma Food Handlers Permit or obtained within 1 week of employment.
Ability to use a computer for, but not limited to, checking/sending emails, and creating various documents in Microsoft Word, Excel, and PowerPoint.
Ability to read, understand, and communicate oral and written instructions.
Completion of a culinary arts program, or similar, from an accredited trade school.
Cooking experience in a commercial kitchen. Including, but not limited to:A strong knowledge of knife skills, food safety, time management, food waste management, and various commercial kitchen equipment.
The ability to prepare/cook a variety of foods and dishes including various flavor profiles using herbs, spices, and sauces.
The ability to read and understand standardized recipes. The ability to do mathematical calculations related to food preparation and recipe adjustments.
Basic knowledge of nutrition.
Experience in a hospital setting.
Experience with mechanical soft and pureed diet preparation.
During orientation, applicant will train on all shifts, which includes 5:30am-2:00pm, 7:30am-4:00pm, and 9:30am-6:00pm seven days a week, and 8:30am-5:00pm Monday to Friday.
Upon completion of orientation, consistent shift assignment will be determined by dietary team lead/manager and could include a rotation of the shifts listed above.
Because the kitchen is open seven days a week, this position is expected to rotate weekend shifts with other cooks.
Monthly, department in-service meetings are a requirement of this position. They are typically scheduled for 6:00pm-8:00pm on a weekday. Any hospital in-service trainings will work around scheduled work shifts.
RESPONSIBILITY FOR CONFIDENTIAL INFORMATION:
This position could have access to patient confidential records and must comply with HIPAA regulations as well as Compliance Policies.
WORKING CONDITIONS – PHYSICAL DEMANDS:
The following physical/mental demands are required for the Cook Position
This position requires the following physical demands
Occasional = 33% Frequent = 66% Continuous = 100%
Continuous – must be able to be on feet walking, standing, and transporting/positioning food, equipment, and supplies.
Continuous – must be able to lift and transfer a minimum of 50 pounds and apply a minimum of 50 pounds of push/pull force while using good body mechanics.
Continuous – must be able to reach, bend, and stretch while using good body mechanics.
Continuous – must be able to use good listening, communication, and visual skills when navigating the kitchen and moving food, equipment, and supplies.
Continuous – must be able to use various kitchen equipment in a safe manner.
May be exposed to communicable diseases.