Job Description

Posted Date: 10/4/2019

JOB SUMMARY:

Under general supervision from the Kitchen Manager and Food Service Supervisor, performs the work of cooking personnel engaged in preparing meals for Hospital patients, employees and visitors. In doing so, reviews menus and work orders to determine types and quantities of meats, vegetables, soups, salads and desserts to prepare. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, and blenders. Performs advanced level cooking responsibilities such as working with multiple-step entrees and preparing combinations of complex food items. Ensures that menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

  1. Consistently supports and communicates the Mission, Vision and Values of St. Joseph Medical Center.

2. Follows the St. Joseph Medical Center Guidelines related to the Health Insurance Portability and Accountability Act (HIPAA), designed to prevent or detect unauthorized disclosure of Protected Health Information (PHI).

3. Promotes a culture of safety for patients and employees through proper identification, proper reporting, documentation and prevention of medical errors in a non-punitive environment.

4. Received orders for items to be cooked and obtains necessary food items and equipment form storage areas.

5. Measures, weighs and combines ingredients for quantity preparations of soups, entrees, casseroles, vegetables, meats, gravies and other food items in accordance with established recipes. Utilizes Roast Meat Chart for documentation.

6. Cooks regular and diet menu items according to established recipes.

7. Inspects and tastes food for correct seasoning, quality and proper serving temperature, and adds ingredients or seasonings to improve flavor and/or texture. Document temperature in temperature log.

8. Ensures that menu items are prepared in a timely manner, and that items requiring advance preparation are prepared, cooked and ready for assigned meal times.

9. Monitors consumption of assigned menu items, and alters food production levels in order to avoid potential shortages or surpluses. Document changes on the Food Production Order.

10. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, and blenders.

11. Maintains records of food supplies as well as ingredients used in preparation of menu items.

12. Transports foodstuffs to and from storerooms and refrigerators to preparation/serving areas. Ensures foodstuffs requiring refrigeration are properly stored and maintains counters, utensils and assigned work areas in a clean and sanitary condition.

  1. Estimates food needs and, as necessary, requisitions food supplies from stores.

14. Assigned tasks and projects.

15. Supportive of the compliance program set forth by IASIS and demonstrated by:

  1. Upholds the Standards of Conduct and Corporate Compliance.
  2. Adheres to and helps to enforce all compliance policies relevant to his/her area.
  3. Assures timely compliance education as requested by the Regional Compliance & Safety Officer and/or through corporate initiatives.

16. Sets an example to all staff in their daily activities.

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

WORK EXPERIENCE:

  • Work requires knowledge of general policies and procedures followed in the cooking vocation; as well as proficiency in performing moderately complex, multiple-step food preparation procedures; as normally acquired through two-to-three years of on-the-job experience; in order to become familiar with production cooking techniques, standard recipes, and to learn departmental procedures and operations.

LICENSE/REGISTRATION/CERTIFICATION:

  • None

EDUCATION & TRAINING:

  • Basic reading, writing, and math skills as typically acquired though the completion of a High School Diploma, GED, or the equivalent in work experience; plus specialized skills in food preparation which may be obtained in specialized High School curriculum or by (usually) up to one year of vocational training in cooking techniques and methods.

SKILLS:

  • Interpersonal skills necessary in order to exchange factual information with various dietary personnel when preparing foods.
  • Analytical skills necessary to read and interpret recipes and calculate measures in order to prepare appropriate quantities.
  • Able to communicate effectively, both verbally and in writing.
  • Ability to concentrate and pay close attention to detail for up to thirty percent of work time in order to measure ingredients, check menus, and monitor oven temperature.

Application Instructions

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