Major Responsibilities: Prepares the hot menu items correctly according to the standardized recipes.     1)Checks tally for items to be prepared for breakfast, lunch and dinner patient trays     2)Prepares all hot items as needed for cafeteria and patients meeting strict deadlines for each area     3)Refers to catering requests for hot production items required for special events     4)Follows standardized recipes to ensure good quality and adequate quantities of food for all dietary meal programs     5)Assembles and presents food items that meet the customer expectations regarding temperature, texture and appearance     6)Provides informational input into recipe standardization and creative production of food     7)Obtains supplies needed from storeroom, refrigerators and freezer.     8)Assists with new product testing, recipe development and revision of recipes     9)Demonstrates a commitment to satisfying customer needs and exceeding customer expectations Practices effective communication skills and maintains good customer relations.     2)Maintains open lines of communication between cooks to ensure appropriate follow-up     3)Demonstrates the ability to identify and constructively resolve interpersonal conflicts     1)Works together as a team to meet the hot production needs Documents food temperatures prior to each service and dates food items to ensure freshness.     1)Ensures that all food is stored covered and dated and that leftovers are utilized safely and appropriately     2)Dates all food items to ensure freshness and proper utilization and rotation Maintains a safe sanitary work area meeting Hospital and Board of Health Regulations and Guidelines.     1)Cleans and sanitizes work area including tables, minor equipment, stove, ovens and meat walk-in refrigerator Participates in the department’s Performance Improvement Plan to improve key processes and key result areas.     1)Actively participates in the team initiatives to improve key processes key result areas and customer satisfaction.     2)Collaborates with hospital departments and fellow associates to meet customer expectations     3)Follows documentation practices accurately and concisely     4)Demonstrates a commitment to Service Breakthrough by personal example and prompt follow-up on opportunities to improve service     5)Demonstrates a supportive positive attitude

Education/Experience Required:• High school diploma • 2 yrs. restaurant line cook experience

Knowledge, Skills & Abilities Required:• Good verbal skills • Ability to read and follow a recipe • Minimum lifting requirement of 25 pounds N/A

Physicial Requirements and Working Conditions: • 100% of the workday is spent standing, walking, bending, stooping • ability to navigate in and out of walk-ins be able to work in hot and cold enviroments; such as freezers and grill areas • ability to lift 25-70 pounds on a daily basis • equipment used - ovens, deep fryers, stove top, steam jacketed kettles, Cuisinarts, electric slicers, broiler, steamer and large mixers This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.



This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.