Cook 1

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.

(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

Responsibilities:

• 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 - Prepares high quality grilled, sauteed, and deep fat fried food items according to meal tickets or customer orders for service to patients, staff, and visitors following procedures provided. Appropriately tempers, reconstitutes and reheats prepared food items. Prepares plates attractively, following plating procedures, portion control guidelines and garnishes as defined. Coordinates timing, prioritizes, and juggles customer orders and/or meal tickets in order to maintain time lines (cafeteria customers, kitchen patient tray line 20 minute window), and manage multiple orders at a time.
• 3. FOOD PRODUCTION EQUIPMENT - Demonstrates competency in the proper operation, care and maintenance of equipment used (e.g. grill, deep-fat fryer, pizza ovens, microwave oven, pasta cooker, stoves).
• 4. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to short order cooking 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

• 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

Uses and stores cleaning agents properly.

Qualifications:

EDUCATION

High School Diploma or GED preferred. Successful completion of Culinary Basic Skills Training and Safe Food Handler Training Program preferred. Graduation from an accredited 2 yr post secondary culinary training preferred.

EXPERIENCE

Sucessfully completed Short Order Cook Trainee program OR two years experience as a Grill (Short Order) Cook required. Experience in preparing food in an acute care facility desirable.

SPECIAL SKILLS

Must be able to work well independently to prioritize work flow, in order to provide the best possible patient care and Customer Service. Knowledge of equipment

PHYSICAL DEMAND

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.