Cook 2 / Full time/ Days

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

Prepares high quality hot and cold food items for patients, staff, and visitors according to specific recipes and procedures and in the appropriate quantities needed for daily food service production. The Cook must be able to prepare and process multiple requests at a given time, and provide customers (both internal and external) with outstanding Customer Service. (Up to 20 points within the Responsibilities Section may be reallocated based upon the actual task assignments performed by an employee during the review period.) Demonstrates and role models outstanding customer service and the Key Behaviors outlined in the Hospital's Core Success Factors in all interactions.

EEO/AA/Disability/Veteran

• 1. SET-UP AND PREPARATION - Sets up food prep area with appropriate par levels of food items and equipment needed to maintain an efficient flow of work and production. Participates in Culinary Planning Meetings related to food production with no more than two absences per quarter, as observed by the supervisor.
• 2. HOT FOOD PRODUCTION - Follows recipes and procedures to prepare from scratch high quality food items utilizing a wide range of cooking techniques (e.g. braises, roasts, broils, bakes, steams, sautes, frying, etc.) for service to patients, staff, and visitors. Modifies and adjusts recipes and quantities with approval to create desired result. Slices meats and cheeses for deli, and prepares protein salads. Prepares plates attractively, following plating procedures, portion control guidelines and garnishes as defined. Follows production schedules and notifies manager of any production discrepancies
• 3. FOOD PRODUCTION EQUIPMENT - Demonstrates competency in the proper operation, care and maintenance of all kitchen equipment used (e.g. mixer, steam jacket & kettle, slicer, chopper/food processor, oven, grill, deep-fat fryer, pizza oven, microwave oven, pasta cooker, stove, blast chiller, etc).
• 4. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to quantity food production and consistently applies these techniques. Correctly uses a calibrated thermometer to verify and document that all foods are properly cooked to specified internal temperatures. Takes corrective action and documents when proper food holding temperatures are not appropriately met. Consistently and appropriately covers, labels, dates, and stores all food items under responsibility. Reports any food products of questionable quality to supervisor. Rotates stock according to FIFO following departmental policy.
• 5. ROLE MODEL AND TRAINER - Provides On -the-Job Training of new employees in kitchen or catering. Develops newer associates and acts as a role model. Independently utilized knowledge of kitchen procedures as necessary to resolve issues and/or ensure customer needs are met. Assists manager in conducting in-service training as required.
• 6. SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by adhering to the -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all food handling equipment prior to use according to standard procedures. Uses and stores cleaning agents properly.

EDUCATION

High School Diploma or GED preferred. At least 1 year of quantity food cooking required. Formal culinary training accredited program preferred. Current ServSafe certification required within one year of hire

EXPERIENCE

Successful completion of Assistant Cook training program - OR - One year experience as a institutional Quantity Food Cook required. Experience in preparing food in an acute care facility desirable.

SPECIAL SKILLS

Very good oral communications skills required. Must have a demonstrated ability to read, write and understand English and to be able to communicate effectively with the Food Prep Team. Basic math skills required , enabling cook to adjust recipes if needed. Demonstrated ability to appropriately and attractively plate food items. Teaches and trains others. Must have demonstrated outstanding Customer Service Skills.Must be able to work well independently. Formal training in Food Safety.. Ability to prioritize work in order to provide the best possible patient care and Customer Service.

PHYSICAL DEMAND

Moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (occasionally up to 50 pounds, frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with cleaning chemicals requiring Personal Protective Equipment (PPE's) provided.