POSITION STANDARDS Restaurant, hospital or institutional cooking experience required or a formal technical
school degree required. Hospital experience preferred. Must be able to read and follow recipes. Basic math skills are necessary for recipe adjustment. Flexibility in scheduling may be necessary. Ability to practice safe knife skills POSITION PHYSICAL REQUIREMENTS Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements. Physical Activity: Standing for long periods of time Upper Extremity: Ability to work in both hot (kitchen) and cold (walk-in freezer) environments. Ability to properly lift 90 lbs. Push/Pull/Lift/Carry: Must be able to handle hot plates, pans, etc. PART TWO: FUNCTIONAL RESPONSIBILITY

 

Position Objective Prepares and serves food for residents, staff and visitors in accordance with production sheets.

 

Performance Expectation Adheres to production sheets including using standardized recipes, completing production for the following day and pulling of frozen meats as necessary. Must be able to read and follow recipes. Must be able to complete assigned tasks in a timely manner to schedule. Adheres to sanitation codes for proper food handling and completion of assigned cleaning duties (pots, ovens, walk-in, freezers, fryolater, etc.) Must be able to use appropriate cleaning chemicals for cleaning assignments Must follow dress code and infection control policies. Keeps work area neat and clean Uses appropriate portion sizes and complying to special diets when directed. Acts as a team player to facilitate the smooth functioning of the shift including assisting nutrition aides, answering the telephone, accepting deliveries and/or preparing food for special functions. Attends departmental and hospital meetings and in-services.