Responsibilities primarily include, but are not limited to, the a-la-carte cooking, baking, and salad preparation of patient meal requests. This includes the preparation, cooking to order, plating, and garnishing of all patient and other orders that are processed on the patient line. This position will also be required to recognize, prepare, and strictly adhere to cooking procedures for all modified patient diets. Further duties will require new menu implementation for any area in Nutritional Services, i.e. - patients, cafeteria, doctor’s lounge, catering, etc. Responsibilities include following recipes, cooking, preparing proper amounts of food while controlling proper portion control and controlling waste. Proper labeling and dating of all food items according to established TJC and Health department guidelines and policies. This position will also require the ability to lead and direct co-workers to accomplish the above tasks.  The lead position will require knowledge of all areas and cook duties within the department.  Clean cook’s uniforms and hair nets or hats must be worn and are considered part of the enforced dress code. This position will require strong time management, multi-tasking, communication and people skills. This position will also require knowledge of the purchasing of food and correctly pricing of all menu items in the retail food service side. Being able to direct people is required.

1. Will require, being receptive to, and positively accepting working variable shifts where needed to adequately care for patients and all other areas of nutritional services.
2. Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self-creating a positive working environment.
3. Prepares patient food requests arriving via a thermal printer, to order according to established recipes using a variety of equipment and multi-step cooking methods within a strict time frame.
4. Does all prep work keeping work area organized and supplied with all needed items.
5. Directs coworkers to complete tasks according to high established standards in all areas of nutritional services especially the patient room service line.
6. Mentors new employees.
7. Personal accountability for all items prepared for proper quality, eye-appeal, temperature, taste, garnishing, time-constraints, etc., of all food prepared.
8. Records all temperature logs for food, equipment, etc., to comply with TJC and the Health Department’s very stringent standards and requirements and takes action as required by policy.
9. Works vigilantly to keep the department ready for Health Department and TJC visits/inspections.
10. Maybe required to adjust employee schedules and participate in counting cash drawers according to established cash counting policies.
11. Cleans and sanitizes equipment and work area daily as scheduled or assigned.
12. Rigidly adheres to proper hand washing policies.

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

High School graduate or equivalent is preferred. Must be able to read and write legibly, speak, and comprehend English. Must be able to understand, interpret, and follow detailed written and oral instructions.  A minimum of three years verifiable experience in quantity cooking with a major emphasis on ala carte, short order, or institutional cooking is strongly required.  Employee must be able to safely operate a variety of food service equipment such as fryers, choppers, ovens, steamers, etc. Extensive hands-on experience using a wide variety of food service equipment is strongly encouraged.  Must have knowledge of food service terminology, how to read, follow, interpret, modify, and adjust recipes as needed, is required. One year of verifiable experience directing coworkers or subordinates. ServSafe class is required and to score a minimum of 75% on the written test.

WORKING CONDITIONS

WORK CONTEXT:

1. Interpersonal Relationships:
2. Frequently have contact with others
3. Frequently deal with external and internal customers
4. Occasionally deal with unpleasant, irrational, or angry people
5. Frequently work with a group, team, or co-workers
6. Strong people skills
7. Physical Work Conditions:
8. Works Indoors in an environmentally controlled conditions
9. Frequently works in physical proximity to others
10. Very frequently spends time bending or twisting the body
11. Routinely spends time, kneeling, crouching, stooping, or crawling
12. Continuous standing
13. Frequently spends time making repetitive motions
14. Continuously works in/and or around equipment that has hot, cold, and freezing temperatures; has open flames; sharp edges/blades; other food service equipment
15. Frequently have hands in water, cleaning solutions; and other chemicals.
16. Structural Job Characteristics:
17. High consequences for error
18. Extremely high importance of being exact and accurate
19. Routinely involves the importance of repeating same tasks
20. Importance of timeliness and time management

PHYSICAL FACTORS:

1. Dynamic Flexibility:
2. Frequently able to repeatedly bend, stretch, or twist
3. Often able to reach out with body and extremities
4. Extent Flexibility:
5. Able to frequently bend, stretch, twist, or reach with your body or extremities
6. Physical Activity requirements:
7. Communicating; directing others; hearing; vision; bending; twisting; physical contact; walking; standing for long periods; kneeling; crouching; stooping; pushing; crawling; lifting; reaching; grasping; holding; repetitive motion; using hands to handle; use of utensils and other pertinent tools; having hands in water, sanitizers, or other cleaning solutions; handling sharp, pointed, etc. kitchen equipment; hand washing and/or hand gel.
8. Requirements:
9. Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
10. Must be able to perform the duties with or without reasonable accommodation.
11. Hearing and vision must be normal or corrected to within normal range.
12. Physical presence onsite is essential

OTHER JOB FACTORS

1. Sensory Abilities:
2. Finger/hand dexterity to be able to handle different equipment
3. Hearing; seeing; reading
4. Observation and corrective action
5. Mathematical Reasoning:
6. Ability to count carbs, calories, adjusts recipes; portion control; etc.
7. Ability to price items
8. Count Money
9. Work Styles:
10. Attention to Detail for all customer and patient requests
11. Cooperation and being pleasant and even tempered with requests, employees, co-workers and timing pressures.
12. High degree of accuracy
13. Being honest and accountable for your actions