cook - Baltimore, United States - Mt. Washington Pediatric Hospital

Description

COOK JOB SUMMARY Under the direction of the Director of Food Service, prepares and cooks a variety of foods for patients, staff and guests in such a manner as to ensure a safe, quality, efficient and customer focused food service department.

ESSENTIAL FUNCTIONS OF POSITION Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs.

Monitors application and enhancement of food production programs following established policies and procedures for processing all department food needs to maintain budgeted, forecasted cost per meal.

Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.

Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasonings to food during mixing or cooking according to the recipe.

Observes and tests food being cooked by tasting, smelling, and piercing with thermometer to determine that it is cooked according to standards.

Carves meat, portions food in serving vessels, adds gravies, sauces, and garnishes serving to complete. Studies and follows work schedule. Follows department policies, specifications, and job descriptions. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Maintains time, temperature, and production needs. Adheres to all established systems and training programs to provide a safe working environment.

Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age of patient population.

Enforces sanitation standards for unit and enforces systems and training programs to provide a safe working environment. Maintains and cleans work station(s) Maintains compliance with MWPH's standards of operation. Adheres to MWPH's CARES Behavioral Standards at all times. Maintains all records and reports to ensure compliance, with all local, state and federal regulations and codes.

May wash, peel, cut, and shred vegetables and fruits, butcher chickens, fish, and shellfish, bake bread, rolls, cakes, and pastry.

Ensures proper storage and rotation of inventories in refrigerators and freezers. Analyzes and resolves work problems. Evaluates and recommends measures to improve operations. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Performs all other related duties. POSITION REQUIREMENTS Educational Requirements High School Diploma/Equivalent preferred. Successful completion of an accredited Culinary School preferred Licensure, Certification and Registration Culinary certification preferred. Serve Safe Certification preferred.

Work Orientation and Experience Two years cooking experience in a hospital or hotel environment to include food preparation, distribution and service.

Knowledge, Skills and Abilities Ability to effectively communicate both orally and in writing. Ability to read and write. Understand and follow instructions, to interpret recipes, to use fractions to modify proportions and mix, measure and/or prepare ingredients. Demonstrate safe food handling practices and follow safety procedures in using equipment and chemicals. Willingness to learn new skills (i.e. computer, cash register) Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. Ability to troubleshoot equipment malfunctions. Ability to provide instructions and train other employees Record keeping Read/write and follow oral and written instructions.

Other Requirements Specific to Assigned Area REPORTING RELATIONSHIPS Supervision Received Food Services Supervisor Supervision Exercised N/A INTERPERSONAL RELATIONSHIPS Directly interfaces daily with patients, visitors, and other healthcare team members.

TOOLS/EQUIPMENT USED Standard institutional tools, utensils and equipment for the food service industry, including but not limited to:

Telephone Copier Warmers Broiler Steam Jacketed kettle Grill Meat slicer Floor mixer Hand truck Counter mixer Deep fat fryer Steamer Convection ovens Small utensils Range Small appliances Buffalo chopper Knives/cutting boards Tilt skillet Conventional ovens Refrigerator/freezer Steam table Warming cabinet PHYSICAL ENVIRONMENT/WORKING CONDITIONS Exposure to extreme temperatures and wet surfaces.

Ability to stand for long periods of time needed. Use of personal protective equipment as it relates to the food service industry. Bend, stoop and lift 25lbs. Stand for prolonged periods of time. This job description identifies the general nature and level of work to be performed. It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent.


Revised:
July 22, 2019