COOK

Overview

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 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, Food/Serving Trays, Dish machine/dishes, Gloves/mitts, Pots/pans, Peelers/spatulas/tongs/serving utensils, Grill.
• PHYSICAL AND MENTAL REQUIREMENTS:
  Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, move about in the work area and organization to accomplish tasks. Must be able to finger, grasp and feel objects. Perform repetitive motions with wrists, hands and fingers. Ability to express and exchange ideas via spoken word; must be able to hear and understand verbal information. Work is medium in nature with lifting requirements and environmental exposure as described.
• Visual Acuity: MACHINE OPERATORS (including inspection), INSPECTION, CLOSE ASSEMBLY, CLERICAL, ADMINISTRATIVE: ability to perform tasks involving data, measurements and visual inspection; not substantially exposed to adverse environmental conditions.
• ADDITIONAL QUALIFICATIONS:
  
  Able to sit and perform repetitive tasks for extended periods; able to read handwriting of varying styles; able to meet deadlines; customer-service oriented.

• PHYSICAL AND MENTAL REQUIREMENTS OF JOB:
  See above for core abilities including climbing, lifting, environmental exposure, and auditory/visual capabilities.
• WORK ENVIRONMENT:
  Worker is subject to indoor and outdoor conditions; may be exposed to moving mechanical parts, electrical current and high heat; fumes, odors, dusts, mists, gases or poor ventilation.
• Summary of
  
  Job Duties:
  
  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.