Hospital Cook

Job Summary
Performs a full range of cooking duties that involve a variety of menu items including regular and special modified diet entrees.

• Provides health care services to individuals eligible for services in accordance with the self‑governance compact and funding agreement between the Cherokee Nation and the United States executed under the authority of the Indian Self‑Determination and Education Assistance Act.
• Performs simple cooking tasks by preparing and cooking a range of food items, always using portion scales and following standardized recipes.
• Sets up trays correctly, using the daily menu as a guide, portioning cold foods, and placing in the refrigerator until serving time.
• Makes a final check of trays for completeness, food preference, in a sanitary, accurate, and attractive manner.
• Delivers food conveyor to the nurse's station and assists in the assembly of trays to be passed to clients by nursing staff.
• Prepares nourishment as required.
• Cleans reach‑in and walk‑in refrigerators and freezers.
• Keeps accurate records of meals for nutritional cost accounting.
• Vacuums, scrubs floors, dusts, washes dishes, and general cleaning as assigned.
• Assists with storeroom management with stocking and putting away staples.
• Loads and unloads dish machine, and operates the machine as required to maintain the cleanliness of the work area.
• Follows safety and sanitation practices in accordance with USDA and HACCP guidelines.
• Other duties may be assigned.

Minimum supervisory responsibility (i.e. Lead position).

Education/Requirement
None.

Experience Requirement
An additional one (1) year experience in food service is required.

Certificates, Licenses, Registrations

• Must obtain a Food Handlers Card within three (3) months of employment and maintain certification throughout employment.
• Serve Safe Food Protection Manager Certification accredited by the ANSI (American National Standards Institute) and CFP (Conference of Food Protection) is preferred.

Other

Skills And Abilities

• Must have knowledge of food preparation principles, meal planning process, standard formulas, modified diets, cooking techniques, and can follow standardized recipes.
• Must have a broad knowledge of sanitation and safety regulations, proper food protection procedures, and cleaning procedures and chemicals.

Other Qualifications
Employee must not and will not be under sanction by the United States Department of Health and Human Services Office of the Inspector General (OIG) or by the General Services Administration (GSA) or listed on the OIG's Cumulative Sanction Report, or the GSA's List of Excluded Providers, or listed on the OIG's List of Excluded Individuals/Entities (LEIE).

Physical Demands
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally required to lift and/or move 50 pounds.

Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment
While performing the duties of this job, the employee frequently works in wet or humid conditions, works near moving mechanical parts, is exposed to extreme cold and extreme heat. The employee occasionally works in high, precarious places, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in the work environment is usually loud sound.