POSITION SUMMARY
The purpose of this position is to provide the highest quality meals to patients, employees, and guests that are prepared and delivered under safe sanitary conditions. Prepare and cook food for patients, employees, and visitors; prepare major meals by following recipes, determining food quantities and following meal time schedules; analyze menus and recipes, standardize recipes and test new products; determine food and beverage costs and assist in implementing cost control procedures; and monitor food service for nutritional, safety, sanitation and quality standards. The incumbent participates in the department’s mission and established goals of and performance improvement programs. Hours of duty are rotating shifts includes weekend and holiday shifts.
ESSENTIAL FUNCTIONS:
- Ensure proper Personal Protective Equipment is always worn while on duty including face mask, gloves and if necessary, aprons, eye and face shield when required.
- Prepares well-balanced meals and therapeutic diets per menus, recipe guidelines and Hospital approved Diet Manual.
- Using established policies and procedures, maintains a sanitary, safe working environment for employees and food production by using proper personal hygiene and universal precautions to protect self and all who come in contact with products prepared in the department.
- Utilizes institutional cooking equipments for efficient food production.
- Adjusts amounts and proportions of ingredients in recipes while maintaining the original balance between ingredient quantities and the number of portions needed.
- Prepares food as specified on the menu and production sheet. Makes appropriate substitutions, when needed, and notifies supervisor of the outcome.
- Reads and utilizes standardized recipes. Follows measuring and preparation instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjusts amounts and proportions. Uses patient tally count or production sheet as guidelines for quantity production. Minimizes food waste for cost containment.
- Performs food preparation and cooking tasks for all types of hot and cold menu items, using appropriate quality cooking methods; serves hot and cold foods for patients and employees tray line utilizing standard portions, and appropriate serving utensils.
- Prepares foods to preserve nutritional value, color, palatability, acceptability, and presents it attractively.
- Completes preparation duties for following day, i.e., remove meat from freezer according to thawing and preparation requirements, notifies supervisor of ingredient shortage or substitutions to be made. Issues food from stores.
- Assists cook leader or shift leader to coordinate and monitor work of staff at one or more work centers.
- Reviews menu and standardized recipes with other food service employees to assure that all food items are made and served correctly and on time. Garnishes food to present eye appeal.
- Plans, coordinates, and times work assignments to assure that food items are prepared per schedule and at the proper temperature for serving.
- Routinely applies principles of proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all products received and stored. Notifies supervisor or cook foreman of low stock items.
- Appropriately records and maintains data/documents required for CQI/JCAHO/EPMS and assists with data collection, as needed.
- Answers phones courteously and documents data for patient diet orders, food preferences and nutrition screening. Takes appropriate action.
- Properly prepares and delivers work orders to keep equipment and services operating efficiently with a copy to supervisor.
- Assists with or does physical inventory. Orders, receives and checks food deliveries using proper procedures as required by the department.
- Appropriately documents all substitutions made on the menus, and notifies other pertinent parties of the substitutions immediately, following the policies and procedures of the department.
- Attends all mandatory in-services and training, as appropriate and required.
- May participate in meal rounds to discuss food preferences, survey patient satisfaction with food/meal service.
- Assists with nutrition education to individual clients or groups, as needed. May be accompanied by dietitian or is provided with written instructions to follow for verbal presentation. May be required to assist with nutritional screening of inpatients.
- Ensure Proper PPE is always used while on duty. Face surgical mask is to be worn in all hospital areas. Proper handwashing is required. If water is not available use hand sanitizer. Social distancing will be practiced by department.
- Proper PPE is used inside assigned Clinics or Unit. NIOSH-approved N95 mask filtering face piece respirator or higher, is available, this included eye or face masks shield, gloves, and isolation gown.
- Complete all donning and doffing tasks in a safe acceptable method and discard of used PPE accordingly. Complete provided training.
- Performs other duties as assigned.
MENTAL AND PHYSICAL EFFORT
The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical:
Ability to frequently lift and/or move objects weighing up to 75 lbs., unassisted, and occasionally over 100 lbs. assisted, and is able to work on ladders. Must be able to push/pull up to 24 lbs. for a prolonged period of time and occasionally over 100 lbs. as needed. Is subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, bending, twisting and sitting with occasionally sitting, and climbing. Sensory requirements required are far vision, near vision, color vision, depth perception, seeing fine details, hearing normal speech, hearing overhead pages, and telephone use. Must have ability of simple grasping, firm grasping, fine manipulation of both hands for a prolonged period of time as well as frequent use of keyboard.
Mental:
Acts as a constructive participant in team problem solving and decision-making activities. Emphasis on cost saving ideas to co-workers and supervisors. Fosters teamwork and treats customers and fellow workers with compassion and respect. Is open to customer feedback for improving products and services in a cost-effective manner that impacts positive outcome for meeting or exceeding customer satisfaction. Must have ability to cope with high levels of stress, make decisions under high pressure, cope with anger/fear/hostility of others in a calm way, manage altercations, concentrate, handle high degree of flexibility, handle multiple priorities in stress situation, demonstrate high degree of patient, adapt to shift work, work in areas that are close and crowded and frequently work alone. Must accept a flexible schedule to meet unit needs.
Environmental:
May be continuously exposed to infectious diseases, chemical agents, dust, fumes, gases, and loud noises as well as frequent exposure to extremes in temperature or humidity and hazardous or moving equipment with occasional unexpected heights.
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