Primary Purpose: Responsible for assisting in the preparation and service of meals to patients, staff and employees using cycle menus and standardized recipes. Performs dishwashing and cleaning duties and delivers trays to hospital patients. Prepares and serves meals in the Head Cook’s absence.
Essential Duties and Responsibilities:
· Assists in preparation and service of meals to patients, staff, and employees using cycle menus and standardized recipes.
· Maintains highest sanitation standards of sanitation safety consistent with State, Medicare and JCAHO requirements.
· Assists in putting away deliveries.
· Assembles, delivers and picks up patient trays.
· Enhances professional growth and development and maintains skills and knowledge through participation in educational programs, current literature, in-services, and workshops.
· Complies with all hospital and departmental policies and procedures, safety program requirements, corporate compliance program standards of conduct, all applicable statutes, rules and regulations.
· Performs other related duties as assigned or requested.
Physical, Communication, Mental and Environmental Demands:
· Prolonged standing, with frequent walking.
· Frequent handling and fingering, with occasional reaching and eye-hand-foot coordination.
· Pushing and pulling to 50 lbs. and lifting and carrying to 25 lbs.
· Ability to read, write and understand English.
· Exposed to hazards of steam, grease and heat.
· Exposed to heat, wetness and odors in kitchen.
· Exposed to varying degrees of kitchen elements.
Skills/Knowledge/Experiences:
· Dietary experience and training in institutional food preparation preferred.
· Knowledge of cooking methods and procedures, including types of preparation and related routines desirable.
· Knowledge of sanitation and hygiene standards preferable.
Education/Training:
· High school diploma or equivalent.
Job Type: Part-time
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