Barberton Campus -Cook

Summary:
Performs various hospital food service duties related to preparation and cooking (e.g. prepares, cooks, plates and/or serves food in bulk or individual portions) for patients and other customers following standard practices.)

Minimum Qualifications:

1. Formal Education Required:
a. Proven ability to read and write English, follow written and oral instructions, perform basic mathematical functions and prioritize tasks

2. Experience and Training Required:
a. One (1) year of cooking and food preparation experience

3. Other Skills, Competencies and Qualifications:
a. Ability to be active and on feet most of the day, lift, push and pull medium weight objects; occasionally push and pull heavy weight objects
b. Ability to withstand hot and/or humid, cold and/or icy temperatures due to heat and cold producing equipment
c. Ability to prepare and assemble food
d. Must possess knowledge of and be in compliance with local, state and federal food handling regulations
e. Ability to provide necessary care for patients (i.e. neonate/newborns, children, adolescents, young adults, middle age adults, geriatric adults) as required by position
f. Population Specific Competency: ability to effectively interact with populations of patients/customers with an understanding of their needs for self-respect and dignity.

4. Level of Physical Demands:
a. Medium: Exerts 20-50 pounds of force occasionally and/or ten to 25 pounds of
force frequently, and/or a negligible amount of force continuously to move objects.

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