Senior Cook - Baton Rouge, United States - Baton Rouge General Medical Center

Description

JOB PURPOSE OR MISSION: Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Job performed appropriately for the age population served, as defined in the department's scope of service.

PERFORMANCE CRITERIA

CRITERIA A: Everyday Excellence Values - Employee demonstrates Everyday Excellence in the day-to-day performance of their job.

PERFORMANCE STANDARDS:

• Demonstrates courtesy and caring to each other, patients and their families, physicians, and the community.

• Takes initiative in living our Everyday Excellence values and vital signs.

• Takes initiative in identifying customer needs before the customer asks.

• Participates in teamwork willingly and with enthusiasm.

• Demonstrates respect for the dignity and privacy needs of customers through personal action and attention to the environment of care.

• Keeps customers informed, answers customer questions and anticipates information needs of customers.

CRITERIA B: Corporate Compliance - Employee demonstrates commitment to the Code of Conduct, Conflict of Interest Guidelines, and the GHS Corporate Compliance Guidelines.

PERFORMANCE STANDARDS

• Practices diligence in fulfilling the regulatory and legal requirements of the position and department.

• Maintains accurate and reliable patient/organizational records.

• Maintains professional relationships with appropriate officials; communicates honesty and completely; behaves in a fair and nondiscriminatory manner in all professional contacts.

CRITERIA C: Personal Achievement - Employee demonstrates initiative in achieving work goals and meeting personal objectives.

PERFORMANCE STANDARDS

• Uses accepted procedures and practices to complete assignments. Uses creative and proactive solutions to achieve objectives even when workload and demands are high.

• Adheres to high moral principles of honesty, loyalty, sincerity, and fairness.

• Upholds the ethical standards of the organization.

CRITERIA D: Performance Improvement - Employee actively participates in Performance Improvement activities and incorporates quality improvement standards in his/her job performance.

PERFORMANCE STANDARDS

• Optimizes talents, skills, and abilities in achieving excellence in meeting and exceeding customer expectations.

• Initiates or redesigns to continuously improve work processes.

• Contributes ideas and suggestions to improve approaches to work processes.

• Willingly participates in organization and/or department quality initiatives.

CRITERIA E: Cost Management - Employee demonstrates effective cost management practices.

PERFORMANCE STANDARDS

• Effectively manages time and resources

• Makes conscious effort to effectively utilize the resources of the organization — material, human, and financial.

• Consistently looks for and uses resource saving processes.

CRITERIA F: Patient & Employee Safety - Employee actively participates in and demonstrates effective patient and employee safety practices.

PERFORMANCE STANDARDS

• Employee effectively communicates, demonstrates, coordinates and emphasizes patient and employee safety.

• Employee proactively reports errors, potential errors, injuries or potential injuries.

• Employee demonstrates departmental specific patient and employee safety standards at all times.

• Employee demonstrates the use of proper safety techniques, equipment and devices and follows safety policies, procedures and plans.

JOB FUNCTIONS

ESSENTIAL JOB FUNCTIONS include, but are not limited to:

1. Demonstrates proficiency in advanced food preparation techniques.

PERFORMANCE STANDARDS:

• Plans a production of items.

• Prepares entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation.

2. Prepares specialty food and complex food items that consistently result in good quality product.

PERFORMANCE STANDARDS:

• Specialty foods and complex food items are cooked according to recipe and specific methods applicable to type of cooking, with results meeting quality standards.

• Utilizes creativity and expertise in producing food items that are appealing in presentation and taste.

3. Demonstrates good judgment in the ability to organize workflow.

PERFORMANCE STANDARDS:

• Coordinates distribution of food to serving units at specified time.

• Carves portions of meat, fish and fowl for individual servings and prepares food for serving units.

• Apportions servings according to menu combinations or orders for patients.

4. Maintains sanitation, health and safety standards in the work area.

PERFORMANCE STANDARDS:

• Consistently ensures that proper techniques are used in the storage, handling and holding of all food items, including leftovers.

• Utilizes kitchen equipment appropriately and safely.

• Maintains a sanitary and safe work area at all times.

5. Performs all other duties as assigned.

EXPERIENCE REQUIREMENTS
Three years commercial or institutional cooking experience preferred.

EDUCATIONAL REQUIREMENTS
High School Diploma or GED preferred.

SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS
Knowledge of advanced preparation and cooking measures/procedures.

HIPAA REQUIREMENTS:
Maintains knowledge of and adherence to all applicable HIPAA regulations appropriate to Job Position.

SAFETY REQUIREMENTS:
Maintains knowledge of and adherence to all applicable safety practices appropriate to Job Position including but not limited to: Incident reporting, handling wastes, sharps and linens, PPE, hand washing, exposure control plans, and environmental rounds to ensure safety.