POSITION OVERVIEW:The Cook will prepare appealing, cutting edge foods for patient room service, café, deli, and catering, according to standardized recipes, established policies and procedures. The cook will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers.
ESSENTIAL FUNCTIONS AND DUTIES:
Develops recipes and produces food items with attention to quality, forecasted need and healthy choice options. Utilizes standard kitchen equipment (industrial mixers, knives, ovens, fryers, grills and other equipment) in a manner that creates efficiency and high quality food items.
Prepares a wide variety of daily food items utilizing scratch and standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, and grilling to produce high quality appealing foods.
Ensures appropriate supply of food items are prepared each day.
Establishes and maintains strong relationships and communication with all food service teams to ensure all food items are meeting the needs of the deli, café, room service and catering.
Develops and utilizes appropriate tools to monitor quality of food items. Implements steps to correct quality issues and ensure the highest quality of food items are always available.
Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs.
Monitors quality and customer feedback/requests of food items. Implements improvements and recipes to meet hospital quality standards and customer satisfaction.
Stores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP).
Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards.
Supports the vision, mission and values of the organization in all respects.
Supports Value Improvement Practice (VIP- Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.
Provides and maintains a safe environment for caregivers, patients and guests.
Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.
Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate.
May perform additional duties of similar complexity within the organization, as required or assigned.
Required : N/A
Preferred : High school diploma or GED (equivalent education and experience will be considered)
Additional training or education in food preparation and culinary skills
Required : Current county food handler’s card required
Preferred : N/A
Required : N/A
Preferred : Minimum 2 years prior cooking experience with emphasis on high volume and line cooking
PERSONAL PROTECTIVE EQUIPMENT:
Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.
ADDITIONAL POSITION INFORMATION
Must have excellent communication skills and ability to interact with a diverse population and professionally represent
St. Charles Health System
Ability to multi-task and work independtly
Attention to detail
Strong team working and collaborative skills
Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment
Basic to intermediate ability and experience in computer applications, electronic email and MS Office applications
Basic arithmetic skills to accurately interpret weights, measures and pricing
Advanced knife skills, use of commercial cooking equipment
Knowledge of food service routines, food safety and handling
Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.
Frequently (50%): Sitting, bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.
Occasionally (25%): Climbing ladder/step-stool, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, operation of a motor vehicle, using clear and audible speaking voice and ability to hear normal speech level.
Rarely (10%): Keyboard operation.
Never (0%): Ability to hear whispered speech level.
Exposure to Elemental Factors
Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.
Blood-Borne Pathogen (BBP) Exposure Category
Risk for Exposure to BBP
Schedule Weekly Hours:0
Shift:Variable (United States of America)
Is Exempt Position?No
Compensation (mid.):20.8/ Hour
Compensation (max.):22.94/ Hour
Scheduled Days of the Week:Variable
Shift Start & End Time:Variable