Line Cook - Production

JOB SUMMARY

Direct and coordinates food preparation in the cooking areas under initial directions of the Department Chef.  Prepares, seasons, and cooks entrees, vegetables, soups, cereals, and special orders for hospital patients, staff, catered meals, visitors, and Mobile Meals. 

Strives for superior performance by consistently providing a product or service to leadership and staff that is recognizes as ultimately contributing to the patient and family experience.   Recognizes and demonstrates understanding of patient and family centered care.

PRIMARY JOB RESPONSIBILITIES

1. Prepare food for breakfast, lunch, and supper.
2. Prepares hot food entrees, vegetable, soups, cereals, & special orders according to standardized recipes and computerized production systems.
3. Cleans and sanitizes all work services and equipment as needed
4. Works closely with the department manager in the development of new hot food items and is proactive in preparing new and interesting products to increase revenue and interest.
5. Is able to work other production positions as necessary to provide maintain appropriate service levels.
6. Demonstrates knowledge of and supports the hospital mission, vision, and value statements, standards, policies and procedures, operating instructions, confidentially statements, corporate compliance plan, customer service standards, and the code of ethical behavior.
7. Other duties as assigned.

JOB SPECIFICATIONS

EDUCATION

1. High school diploma/ GED

EXPERIENCE (List required, and preferred if applicable)

1. Prior experience or training in institutional cooking is preferred
2. On the job training will be provided

ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS

These physical requirements are not exhaustive and additional job related physical requirements may be added on an as needed basis.  Corrective devices may be used to meet physical requirements.

1. Sedentary Work:  Frequently required to stand, kneel and crouch.  On a daily basis may be required to move about, sit, climb stairs and bend.  Is frequently required to lift and carry up to 20 lbs.  May be required to push/pull/carry items between 20-100 lbs.
2. Vision:  Requires the ability to perceive the nature of objects by the eye.  Near acuity:  Clarity of vision at 20 inches or less.  Midrange Acuity:  Clarity of vision at distances of more than 20 inches and less than 20 feet.
3. Motor Coordination:  While performing the duties of the job, it is required to regularly perform functions that include using hand and finger movement, handle or feel objects, be able to use tools or equipment that requires reaching with hands and arms.  Must be able to travel independently throughout the hospital; access patients/families including areas confined by space and/or equipment.
4. Speaking/Hearing:  Ability to give and receive information through speaking and listening.

ESSENTIAL TECHNICAL ABILITIES

1. Proficiency using modern office, computer and telephone equipmentas used by Memorial Healthcare.
2. Able to grasp and transport food, supplies and equipment throughout the food       service department and hospital.

3. Able to use knives without injury to self or others.

4. Able to manipulate mixing bowls, ingredients, cooking utensils, mixer and ovens.

5. Able to accurately measure ingredients.

6. Able to chop, mince, slice and grate recipe ingredients.

ESSENTIAL MENTAL ABILITIES

1. Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations.
2. Ability to read and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.
3. Must be able to follow simple and complex directions.
4. Must be able to understand and prepare standardized computer recipes according to directions.
5. Able to organize and plan daily responsibilities to accomplish department goals and objectives.
6. Must be able to understand standard weighing and measuring nomenclature.
7. Ability to objectively evaluate situations and make decisions based on sound food production principles.
8. Ability to perform basic mathematical calculations, read and comprehend written material and communicate effectively both verbally and in writing.
9. Ability to understand and effectively use department computer.
10. Must have the ability to manage multiple duties simultaneously and remain organized at all times.

ESSENTIAL SENSORY REQUIREMENTS

1. Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates, manuals.
2. Able to hear for work-related purposes.
3. Able to identify hot and cold.
4. Able to taste and smell food.
5. Able to identify signs of food spoilage

INTERPERSONAL SKILLS

1. Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
2. Required to remain calm when adversity is encountered.
3. Open, honest, and tactful communication skills.
4. Ability to work as a team member in all activities.
5. Positive, cooperative and motivated attitude.