COOK

Overview

Participate in provision of quality meals and nutritional services to patients, staff and guests.

• Participate in provision of quality meals and nutritional services to patients, staff and guests.
• Accepts and reconciles deliveries and puts away stock.
• Cleans work area as necessary or assigned.
• Prepares meals for patients, employees, medical staff, and visitors, including special diets as requested.
• Serves meals to all cafeteria customers.
• Cleans and maintains equipment as needed to comply with health regulations; standards.
• Periodically participate in deep cleaning assignments on request

• ENTRY
  
  QUALIFICATIONS:
  
  Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs. Must maintain self-control in volatile or hostile customer service interactions. Must be able to adjust recipes and meal plans to achieve desired results.
  
  Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert and adjust mathematical measurements for recipe adjustments. Must be familiar with and understand how to comply with DHEC regulations especially #61-25. Must be able to use kitchen equipment safely such as knives, slicers, mixers and dishwashers; knowledge of the essential hygiene factors involved in food preparation;
  
  knowledge of cleansing products and the appropriate methods of cleansing a variety of surfaces. Must be able to work independently, in a restricted physical environment for extended periods of time. Must have ability to perform several tasks concurrently. Must have skills in maintaining information as highly confidential.
• Machines, Tools And Equipment Used On Job:
  Stove, Oven (standard & convection), Microwave Oven, Steamer, Toaster, Fryer, Soft Drink dispensing machines, Food Carts, Coffee Maker, Slicer, Mop, broom, bucket, sanitizing materials, Food Processor, Food & Other Supplies, Electric Mixer, Telephone, Knives/forks/spoons/serving utensils, Dish machine/dishes, Gloves/mitts, Pots/pans, Peelers/spatulas/tongs/serving utensils, Grill.
• Physical And Mental Requirements Of Job:
  Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, move about in the work area and throughout the organization; finger, grasp and feel objects; perform repetitive motions with wrists, hands and fingers; ability to express and exchange ideas verbally; able to read and understand information; able to meet deadlines; able to work in a variety of environments;
  
  able to operate kitchen equipment; workload may be medium with lifting up to 50 pounds occasionally and 20 pounds frequently; exposure to indoor/outdoor conditions and potential hazards; respiratory or skin irritants may be present; visual acuity requirements for data and inspection tasks.