JOB SUMMARY
The Cook supports the mission of providing quality healthcare to the patients of WhidbeyHealth by providing the highest level of service and ensuring the delivery of food to patients and all visitors to the West Wind Café is of the highest quality in freshness, taste and appearance. The Cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient, providing food and customer service to patients, staff, and visitors to the West Wind Café while maintaining high standards of quality, sanitation and safety. This position requires the highest level of customer service when interacting with patients, families, and staff acting as a liaison with all internal and external customers of the department and is expected to be a professional and personable representative of the organization, while maintaining regulatory compliance.
PRINCIPLE FUNCTIONS includes the following, other duties may be assigned:
Follows standardized recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, proteins, starches, vegetables, desserts and other food products for consumption in the facility. Operates a variety of kitchen equipment to measure and mix ingredients, washing peeling, cutting and shredding fruits and vegetables, trimming and cutting meats, poultry or fish. Expected to taste products to ensure quality before delivered to patients or West Wind Café. Accurately plans production requirements along with necessary supplies and equipment by reading menus and standardized recipes, estimating food requirements, monitoring production levels and keeping necessary regulatory records. Prepares standardized recipes per menu cycle. Prepares bakery items. Prepares meals for patients requiring special diet limitations. Stores left over food according to regulations and department procedures. Cleans and sanitizes workstations and equipment in accordance to regulations and hospital policies and procedures. Lift and move necessary supplies, equipment, furniture and food. Follows all hospital and regulatory agency rules regarding food safety and physical safety. May assist with training of new staff to the Food & Nutrition Svcs department. May be required to provide back up to other positions within department as needed to include cafeteria service, cashiering/cash handling, and dish room duties. In the absence of the Manager and Clinical Dietitian, serves as the primary point of contact to resolve any issues that arise and to ensure the delivery of food and services from the department maintains the highest level of quality.JOB KNOWLEDGE & QUALIFICATIONS
Education
High school diploma or equivalent required.
Training and Experience
Two (2) years of cook experience required, prior experience in healthcare food service preferred. Advanced knowledge of culinary and food service terminology. Advanced knowledge of hospital-based diets. Advanced knowledge of food safety, food production and storage, and recipe comprehension. Must have the ability to use a variety of kitchen equipment. Must possess effective professional interpersonal skills as well as excellent service skills in all interactions with the ability to communicate effectively on the phone, in person and in writing. Must be able to plan, prioritize and organize work assigned within communicated deadlines. Knowledge of various hospital-based diets. Knowledge of food production and storage.Certificates, Licenses, Registrations
Current Food Handler’s Permit required.
Benefit Information and Wage Transparency: WhidbeyHealth Employees who work a 0.5 FTE or higher are categorized as, “benefit eligible”.
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Wage Range: $20.596 - $37.772