Cook 2 - Per Diem

Overview:

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.

Mixes, prepares, and bakes high quality desserts, rolls, pastries, and muffins for patients, staff, and visitors according to specific recipes and procedures and in the appropriate quantities needed for daily food service production. (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. BAKERY PRODUCTION - Follows established recipes and procedures to prepare high quality bakery items (e.g. cakes, cookies, muffins, quick breads, crisps, assorted desserts, pies, danishes, etc.) for service to patients, staff, and visitors. Modifies and adjusts recipes and quantities with approval to create desired result. Decorates cakes and other bakery items attractively, following plating procedures, portion control guidelines and garnishes as defined. Follows production schedules and notifies manager of any production discrepancies.
• 3. FOOD PRODUCTION EQUIPMENT - Demonstrates competency in the principles of quantity baking and in the proper operation and care of equipment used (e.g. mixers, ovens, proofers, stovetop, scales, etc.).
• 4. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to quantity food production and consistently applies these techniques. Assures that proper temperatures and lengths of baking time are used with each recipe. 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 -the-Job Training of new employees in kitchen or catering. Develops newer associates and acts as a role model. Independently utilized knowledge of kitchen procedures as necessary to resolve issues and/or ensure customer needs are met. Assists manager in conducting in-service training as required.
• 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 -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all food handling equipment prior to use according to standard procedures. Uses and stores cleaning agents properly.

Qualifications:

EDUCATION

 

High School Diploma or GED preferred. One (1) year of formal culinary training in baking preferred. Current ServSafe certification required.

 

EXPERIENCE

 

Two years experience in quantity or institutional baking required. Experience in baking in an acute care facility desirable.

 

SPECIAL SKILLS

 

Very good oral communications skills required. Must have a demonstrated ability to read, write and understand English and to be able to communicate effectively with the Food Prep Team. Basic math and measurements skills required, enabling the baker to adjust recipes if needed. Demonstrated ability to appropriately and attractively plate and present food items for service or display. Cake decorating skills required. Must have demonstrated outstanding Customer Service Skills. Must be able to work well independently. A bility to prioritize work in order to provide the best possible patient care and Customer Service.

 

PHYSICAL DEMAND

 

Moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (occasionally up to 50 pounds, frequently up to 30 pounds and/or continuously up to 10 pounds). 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.