Cook

POSITION SUMMARY: As the dietary department at Cleveland Area Hospital, we believe in serving healthy and tasty food while striving for customer satisfaction with multiple freshly prepared entrée options daily. The cook position will qualify and perform quality, nutritious food for hospital patients, employees, and visitors by facility policies and state regulations.

To accomplish this job, an individual must perform each essential function satisfactorily with or without reasonable accommodation. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential functions. 

PRINCIPAL JOB DUTIES AND RESPONSIBILITIES:

Prepare meals for hospital patients, employees, visitors, and catering by facility policies and state regulations.
Use, inspect, and clean kitchen equipment, appliances, and work areas by standard operating procedures, facility policies, and state regulations. 
Promptly identify and report repair and maintenance needs to the dietary team lead.
Wash dishes, glassware, flatware, pots, pans, etc., using a commercial dishwasher or 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 by facility policies and state regulations.
Adhere to all organization policies, including (but not limited to) job description, certification/licensure requirements, mission statement, HIPAA, confidentiality standards, and patient’s rights.  
Actively engage and stay updated with the organization’s communications and directives. 
Attend and participate in hospital and department in-service training. 
Assist the dietary team lead in identifying and correcting problem areas regarding quality, safety, productivity, cost control, portion control, waste, etc. 
Assist the dietary team lead with special projects.
Other duties as assigned. 
 

EQUIPMENT:

Equipment in the dietary department includes, but is not limited to, the following: 

Gas Stove/Oven Combo
Convection Oven
Commercial, Single-Rack Dishwasher
Reach-In & Walk-In Freezers
Reach-In Refrigerators
Salad Bar/Refrigerator Combo 
Conveyor Toaster 
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

EDUCATION/EXPERIENCE REQUIRED: 

High school diploma or GED.
Oklahoma Food Handlers Permit or obtained within one week of employment. 
Certified Dietary Manager Certification preferred but not required. 
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.
 

EDUCATION/EXPERIENCE PREFERRED:

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 various 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.