Cooks Helper, Nutritional Services, Full-Time, Days

JOB SUMMARY

Follows approved techniques and practices to produce attractive, appetizing meals for patients, cafeteria and occasional catering.

Prepares items following recipes or standardized guidelines. Uses correct recipes according to production sheets and tally sheets.

Always wraps, labels, dates and stores foods according to department protocols.

JOB SEPCIFICATIONS : A.EDUCATION

A.EDUCATION

High school diploma, G.E.D. or equivalent.

B.EXPERIENCE

A minimum of two years progressive hospital experience as a cook’s helper or a minimum of five years restaurant or institutional cooking experience.

C.PREREQUISITE SKILLS

1.Ability to select, use and teach the following basic food cooking and preparation techniques : weight & measures, convert weights & measures, hand knife skills, stew, boil, poach, blanch, broil, grill, pan fry, deep fry, barbecue, bake, roast, braise, sauté’, steam and stir fry.

2.Ability to use, clean, follow and teach safety procedures on the following kitchen equipment : mixers, slicers, food processors, all types of ovens, steamers, steam kettles, tilt skillets, griddles, grills, salamanders and broilers, dish and ware-washing machines, coffee and beverage machines, all types ranges, all types refrigeration, and all cookware.

3.Thorough knowledge of Food Safety, Kitchen Safety and Sanitation Practices.

4.Ability to understand and follow verbal and written instructions.

5.Ability to organize work and carry through to a timely conclusion.

6.Ability to learn trayline and production requirements of all diets.

7.Ability to understand basic principles of sanitation and food handling.

8.Ability to serve and display foods in an attractive manner.

LICENCE / REGISTRATION / CERTICATION :

None Required.

DUTIES AND RESPONSIBILITIES :

A. ESSENTIAL (not modifiable)

Works under direct supervision of Nutrition Services Operations Manager.Secondary supervision by Clinical Nutrition Manager, Guest Services Director and Diet Assistants.

Consequences of errors could affect patient, employee, and visitor health.

1.Ensures food handling and sanitation compliance through regular inspections of all activities correcting deficiencies as noted.

2.Monitors safety and sanitation rules; including the FDA model code and local health and safety ordinances.Ensures that all Federal, State and local laws are observed daily.

Any deviations shall be corrected and / or reported to the Nutrition Services Operations Manager.

3.Maintains a basic knowledge of nutrition.Understands diet types and follows rules for producing all patient diets.

4.Communicates well with all other department personnel in production and modification of menu requirements.

5.On a daily basis, communicates with staff, Nutrition Services Operations Manager regarding standards of quality, sanitation, safety, security and problem resolution.

6.Works with the Nutrition Services Operations Manager in ensuring a Team Approach to production schedules and special events.

7.Plans work time effectively to deal with fluctuations in production demand.

8.Monitors equipment performance working with Engineering and outside vendors on repairs to ensure optimal performance.Communicates equipment needs to Nutrition Services Operations Manager.