Cook- Full Time

Summary of Position:

The Cook is responsible for preparing food products utilizing basic cooking techniques and standard recipes to meet production schedules in accordance with Food Service Department policies and procedures. This position is responsible for production, storage, and ensuring proper utilization of food and supplies within the kitchen to meet the diverse needs of our patients, residents, visitors, staff and catering customers. Maintains organization and cleanliness of equipment, supplies, and work areas throughout the shift.

Qualifications

Education:

• High school diploma or GED preferred

Experience:

• Three years of experience with food preparation/production/cost control.

• One year of experience as a lead cook.

• Previous experience with cooking, baking methods and related routines.

• Previous hospital food service/preparation experience preferred.

Knowledge/Skills/Abilities:

• Knowledge of food and nutrition topics including recipe application, food safety, food preparation, and production planning.

• Ability to plan, oversee and prepare meals in a large-scale setting.

• Maintain accurate records and prepare work related reports.

• Make accurate arithmetic calculations.

• Read, understand and follow recipes and oral and written directions.

• Basic computer skills.

Certifications/Licensure:

• Current California Food Safety Certification prior to hire or must obtain within 6 months of hire.

• Cook Certification or Culinary Certification preferred.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee must be able to stand for long hours to perform the functions of this job.

• While performing the duties of this job, the employee is frequently required to walk, stand, sit, and talk or hear.

• While performing the duties of this position, the employee is frequently required to work under warmer temperatures that are generated by cooking and serving equipment located in the immediate work area.

• The employee is occasionally required to use hands to finger, handle, feel or operate objects, tools, or controls; and reach with hands and arms.

• The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl.

• Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.

• The employee must occasionally lift and/or move up to 50 pounds.

Working Conditions

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Contact with patients under wide variety of circumstances

• Potential for exposure to the risk of infections and blood borne and contagious diseases

• Subject to hazards of flammable and explosive gases

• Exposed to hazards of steam and heat, wetness, odors, loud noises and caustic chemicals

• Subject to varying and unpredictable situations, including the handling of emergency or crisis situations.

Essential Functions

1. Provide consistently exceptional care at all times.

2. Plans and coordinates cooking schedules to ensure food is ready at required times.

3. Prepares, seasons and cooks foods according to recipe.

4. Ensures that food preparation meets existing standards for quality, freshness, taste and appearance.

5. Ensures portions are controlled and substitutions are made in accordance with therapeutic and regular diets.

6. Prepare all meals within the Diet Summary and Condiment policy guidelines for regular and modified diets.

7. Practices safe food handling and storage throughout the food preparation process.

8. Maintains proper food temperatures throughout the preparation, holding and serving processes.

9. Rotates perishable food items. Correctly labels and dates items prior to storage. Reports spoiled or unattractive food to the supervisor.

8. Operates a variety of kitchen utensils and equipment in a safe and effective manner to include: slicers, steamers, mixers, blenders, ovens, grills, deep fat fryers and steam tables.

9. Ensures that all equipment & utensils are inspected for cleanliness, sanitation and proper operation prior to use.

10. Ensures proper functioning of equipment and follows procedure when equipment malfunctions. Alerts supervisor when equipment problems are identified.

11. Records assigned freezer &/or refrigerator temps. Alerts supervisor if problems are identified.

12. Ensures that catering requests are served attractively, on time and prepared as ordered by the customer.

13. Accurately operates our Cafe cash register.

14. Serves employees and visitors in a friendly, helpful and effective way while applying our Barton Values (safety, respect, image, and efficiency).

15. Orients, instructs, and trains assigned personnel.

16. Participates in the food service department monthly meetings and in-service process.

17. Shares responsibility for general department duties with other personnel including, but not limited to restocking of supplies, answering phones, helping customers, cleaning, etc.

18. Adheres to break schedule and to complimentary meal policy

19. Demonstrates a basic knowledge of regulatory and licensing standards and ensures that practice is compliant with standards.

20. Coordinates and supervises the food service activities of the patient tray line service and the Café tray line service.

21. Participates in the development, testing, and revision of Café menu items and recipes.

22. Participates in the development, testing, and revision of Patient menu items and recipes.

23. Functions in a lead role for an assigned area when the food service supervisor is not on duty.

24. Fields sick calls when the food service supervisor is not on duty and takes appropriate action to call in the off duty staff to correct any staffing shortage.

25. Has a clear understanding of the cook position job description and all food service department policies and procedures that relate to the cooks position.

26. Has a clear understanding of the State of California regulatory requirements for the storage, preparation, and service of perishable food items.

27. Has a clear understanding of the State of California annual survey process.

28. Complete all annual required training as assigned by the Barton Education Department.

29. Responds to the needs of the department by performing other duties, as necessary.