Cook- Emanuel

Quality of food is maintained at a high level by following department recipes and standards so that satisfaction of customers is met.

Prepare hot foods for patients according to the tally.

Prepare hot foods for cafeteria service taking into account the day of the week, house count and other menu items to determine amounts.

Prepare hot foods for catering as directed.

Assure that all foods are served the correct temperatures.

Patient food is prepared to assure patient satisfaction with food which will promote nutritional well-being.

Arrange foods in hot wells for efficient service.

Serve foods as ordered by menus.

Serve foods in correct portion sizes.

Arrange foods neatly on the plate and garnish to enhance appearance.

Follow recipes exactly to ensure proper nutritional counts

Work area is maintained in a clean, sanitary and orderly manner to meet sanitation and personal hygiene requirements of the department and all inspecting agencies.

Maintain neat work area during shift.

Follow cleaning schedule as written.

Use department procedures to complete all cleaning tasks.

Departmental work flow is maintained to provide timely, quality service.

Is punctual for scheduled shifts.

Unscheduled absences are kept to a minimum.

Maintains educational level to foster safety, productivity, and effective patient care.

Attend all hospital required in-services.

Attend department meetings or reads and signs minutes.