Gritman Medical Center

Cook

Job ID
2017-1339
# of Openings
1
Gritman Medical Center
Category
Food Services
Type
3/4 Time

Overview

This is a 3/4-time, benefited, non-exempt position.

Prepares and serves specified food for patients and cafeteria customers, maintaining a safe and sanitary environment, acts as the kitchen supervisor in the absence of the Lead Cook, Coordinator and Director; functions as a part of the team. The cook will work under pressure during rush hours.

Qualifications

Minimum Work Experience:
Two years of professional cooking experience required.
 
Minimum Education:
Culinary degree preferred.
 
Required Skills:
  • Requires experience and knowledge of techniques and methods of quantity food preparation and storage.
  • Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
  • Skill to estimate food quantities required for menus.
  • Skill to plan the preparation of meals for serving at specified meal times.
  • Skill to prepare meals with a minimum of waste.Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
  • Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
  • Skill to monitor inventory levels.
  • Skill to add, subtract, multiply and divide.
  • Basic skill in using a computer.Ability to stand for long periods of time.
  • Knowledge of basic record keeping.
  • Skill to establish and maintain cooperative working relationships with staff, patients and guests.
 
Required Licenses:
ServSafe® Certification required by 12/2018

Responsibilities

1. Reading/writing/verbal communication required

2. Arrive on time/punch in and put chef coat on.

3. Answer the phone.

4. Send texts and emails to host via computer

5. Cook patient meals according to food ticket.

6. Set up trays according to food ticket.

7. Check in and inspect food stock deliveries.

8. Follow and keep up par list for prep.

9. FIFO for pantry items.

10. Contribute to Shopping list.

11. Run to Co-op for special orders

12. Clean work area

13. Pull dishes

14. Sweep and Mop Floor

15. Wear specified cook uniform

16. Wash hands often

17. Change gloves often

18. Clock out on time

 

Population Served:
Neonatal, Adolescent, Adult, and Geriatric.
 
Physical Demands:
-Lifting: Occasional lift-max of 50 lbs. 2 x week from floor to waist, 20 lbs, 4-5 x per day. Frequent lift- 5 lbs. from knee to waist 10-20 x per hour and 50 x per day. Items lifted-boxes of food, bags of lettuce, produce, utensils, pots, pans, etc…
-Push/Pull: Minimal force to push wheeled foot carts 300+ yards at one time
-Carry: Max of 10 lbs. for 10 yards, 10-15 x per day and 3 x per hour
-Transfers: none
-Fine Motor: High degree for food preparation and cleaning
-Climbing: up to 1 minutes at one time and 15 minutes per day
-Stand: up to 2 hours at one time and 7.5 hours per day
-Sit: up to 10 minutes at one time and 20 minutes per day
-Kneeling: up to 5 minutes at one time and 20 minutes per day
-Stooping: up to 5 minutes at one time and 20 minutes per day
-Driving: some
-Walking: Throughout the day
-Other: frequent overhead and forward reaching required.
 
Environmental Conditions:
Location: inside. Occasional exposure to extreme cold plus temperature changes when working in the walk-in freezer. Constant exposure to wet conditions from hand washing, dish washing, food preparation. Constant exposure to noise from the dish machine. Constant exposure to injury due to moving or mechanical parts from dish machine and mixers. Constant exposure to toxic or caustic materials with the use of bleach and oven cleaner. Minimal biohazard exposure.

 

 

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