Reports to the Manager. Prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.
MISSION, VALUES and SERVICE GOALS
- MISSION: We deliver outstanding care, inspire health, and connect with heart.
- VALUES: Trust. Respect. Integrity. Compassion.
- SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.
Preparation/Stocking:
- Preps food for and stocks food for service area.
- Checks to make sure next day''s stock items are placed into the designated storage areas.
- Labels and dates all items for easy identification.
- Utilizes leftovers when appropriate.
- Checks freezer for items before requisitioning.
- Makes decisions and take responsibility for own actions.
Training and Education
- Orients new staff to work areas on request.
- Attends in-house Continuing Education Seminars.
- Helps to develop training programs that will benefit the department.
Safety and Sanitation
- Keeps work area clean and sanitary: "Clean As You Go."
- Maintains rags in a sanitizing solution.
- Completes equipment cleaning check list as assigned.
- Follows Health Department Guidelines when handling food.
- Keeps apron and uniform clean and in good repair.
- Follows HACCP guidelines.
- Operates equipment and performs job duties in a safe manner.
- Keeps potentially hazardous food items at appropriate temperatures while preparing and holding.
- Reports safety hazards to appropriate supervisors.
- Follows Health Department guidelines when handling food.
- Expedites orders and coordinates timing of food from multiple line areas.
Cooking
- Uses and understands standardized recipes.
- Produces correct amount of food as stated on the production sheet.
- Meets set time schedules; requests assistance if needed.
- Batch cooks when appropriate.
- Coordinates equipment usage with co-workers.
- Completes and turns in production sheets daily.
- Anticipates needs for the day.
- Checks to ensure needed items are available.
- Reports shortages in a timely manner.
- Monitors usage on serving lines to prevent running out of items.
- Offers appropriate substitutes if needed.
- Checks out with Chef or manager to ensure that problems are solved.
- Has knowledge of how food is produced and the ability to issue a quality finished product.
- Reads and produces food on demand by ticket system.
- Produces small batches only during peak periods and cooks to order as much as possible.
Contribute to the overall effectiveness of the department
- Completes other job-related duties and projects as assigned.
ORGANIZATIONAL RESPONSIBILITIES
Associate complies with the following organizational requirements:
- Attends and participates in department meetings and is accountable for all information shared.
- Completes mandatory education, annual competencies and department specific education within established timeframes.
- Completes annual employee health requirements within established timeframes.
- Maintains license/certification, registration in good standing throughout fiscal year.
- Direct patient care providers are required to maintain current BCLS (CPR), and other certifications as required by position/department.
- Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
- Adheres to regulatory agency requirements, survey process and compliance.
- Complies with established organization and department policies.
- Available to work overtime in addition to working additional or other shifts and schedules when required.
Commitment to Beacon''s six-point Operating System, referred to as The Beacon Way:
- Leverage innovation everywhere.
- Cultivate human talent.
- Embrace performance improvement.
- Build greatness through accountability.
- Use information to improve and advance.
- Communicate clearly and continuously.
Education and Experience
- The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. A minimum of 1 to 2 years of experience in quantity food preparation is preferred.
Knowledge & Skills
- Ability to read recipes, simple mathematical calculations Knowledge of food production techniques and equipment.
Working Conditions
- Exposure to extreme heat and cold from ovens and freezers.
Physical Demands
- Frequent lifting, walking, and standing.