Cook

Reports to the Manager. Prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.

MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Preparation/Stocking:

• Preps food for and stocks food for service area.
• Checks to make sure next day's stock items are placed into the designated storage areas.
• Labels and dates all items for easy identification.
• Utilizes leftovers when appropriate.
• Checks freezer for items before requisitioning.
• Makes decisions and take responsibility for own actions.

Training and Education

• Orients new staff to work areas on request.
• Attends in-house Continuing Education Seminars.
• Helps to develop training programs that will benefit the department.

Safety and Sanitation

• Keeps work area clean and sanitary: "Clean As You Go."
• Maintains rags in a sanitizing solution.
• Completes equipment cleaning check list as assigned.
• Follows Health Department Guidelines when handling food.
• Keeps apron and uniform clean and in good repair.
• Follows HACCP guidelines.
• Operates equipment and performs job duties in a safe manner.
• Keeps potentially hazardous food items at appropriate temperatures while preparing and holding.
• Reports safety hazards to appropriate supervisors.
• Follows Health Department guidelines when handling food.
• Expedites orders and coordinates timing of food from multiple line areas.

Cooking

• Uses and understands standardized recipes.
• Produces correct amount of food as stated on the production sheet.
• Meets set time schedules; requests assistance if needed.
• Batch cooks when appropriate.
• Coordinates equipment usage with co-workers.
• Completes and turns in production sheets daily.
• Anticipates needs for the day.
• Checks to ensure needed items are available.
• Reports shortages in a timely manner.
• Monitors usage on serving lines to prevent running out of items.
• Offers appropriate substitutes if needed.
• Checks out with Chef or manager to ensure that problems are solved.
• Has knowledge of how food is produced and the ability to issue a quality finished product.
• Reads and produces food on demand by ticket system.
• Produces small batches only during peak periods and cooks to order as much as possible.

Contribute to the overall effectiveness of the department

• Completes other job-related duties and projects as assigned.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR), and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. A minimum of 1 to 2 years of experience in quantity food preparation is preferred.

Knowledge & Skills

• Ability to read recipes, simple mathematical calculations Knowledge of food production techniques and equipment.

Working Conditions

• Exposure to extreme heat and cold from ovens and freezers.

Physical Demands

• Frequent lifting, walking, and standing.