Northern Light Mercy Hospital

Department: Food and Nutrition Services

Position is located: Mercy Fore River

Work Type: Full Time

Hours Per Week: 40.00

Work Schedule: Variable

Summary:

Under the supervision of the Sous Chef, the Lead Cook prepares and cooks all food items for patient service, cafeteria, and special functions. The incumbent performs duties and tasks in accordance with performance standards established for the job. May have on-call responsibility. The incumbent may have access to highly confidential patient, employee and/or Mercy proprietary information, and must handle & protect the information in accordance with hospital & system policies, HIPAA requirements and the highest level of ethical standards. The incumbent is responsible for reporting all security events, potential events, or other security risks to the organization. The incumbent is responsible for participation in and completion of all patient safety initiatives appropriate to the position and conducts all job responsibilities according to the Mission and Values of Mercy Hospital.

Responsibilities:

1. Provides Leadership to all Food Service Staff:

• Under the guidance of the Director, Head Chef and/or the Sous Chef, coordinates daily activities of the Cooks to maximize productivity, quality, and customer service standards. 

 • Assists with adherence to all applicable city, state, and federal safety and sanitation codes. 

 • Assists with ensuring appropriate levels of cleanliness, portion control standards, food temperatures and other department standards according to established protocols. 

 • Provides on-the job training for Cooks and uses independent judgment in identifying training needs. 

 • Participates in the hiring process as required and uses independent judgment to recommend hiring decisions. 

• Participates in the evaluation procedure by providing input to Head Chef and or Sous Chef on staff performance as required. 

• Communicates effectively and positively to promote professional interactions among all staff. 

• Performs all duties of Cook as required. 

 • Oversees staffing to ensure all positions are functioning daily. Allocates and delegates work effectively. 

 2. Prepares food which is palatable and appetizing in appearance: 

• Prepares and cooks food items for patient service, cafeteria, special functions and special diets.

 • Participates with Sous Chef in the development of serving and food presentation standards for patient meals, functions, and cafeteria menu. 

 3. Demonstrates knowledge of and shows ability to understand the preparation methods of foods served on therapeutic diets:

 • Follows written and oral directions accurately. 

• Prepares food within the assigned meal schedules. 

 4. Prepares recipes and food accurately while avoiding food waste: 

• Adheres to proper cooking methods, written menus, standard recipe procedures and safety guidelines.

 • Minimizes food waste by following portion control guidelines and proper food production procedures. 

 5. Demonstrates sanitary and safe food handling techniques: 

• Performs and implements HAACP guidelines when working with food at all stages of production. 

• Maintains proper food temperatures during cooking, cooling, and storing. 

• Labels and dates items prepared and/or stored. 

• Ensures all expired purchased and prepared food items are pulled from production and disposed of properly.

 6. Demonstrates proper care and use of service equipment and work area: 

• Reports immediately any defective or unsafe equipment and/or conditions to supervisor. 

• Maintains work area and support equipment in a safe and sanitary condition and participates in general cleaning. 

• Follows policies and procedures for infection control and facility safety in accordance with regulatory guidelines. 

• Must be able to place work orders for any malfunctioning equipment.

 7. Works cooperatively with food service staff and other departments: Performs the following duties, based on applicable scheduled shift:

 • Picks up / returns department keys from / to appropriate area. Unlocks / locks all applicable secured areas of the kitchen and cafeteria. 

• Oversees and directs employees assigned to morning line set-up in the absence of the manager on duty; staffs the line and ensures its proper operation. 

• Oversees and directs closing duties of the employees assigned to the evening kitchen operation in the absence of the manager on duty; ensures all duties are completed utilizing the closing checklist. 

 • Accepts assigned duties in a cooperative manner. 

• Adheres to attendance and punctuality expectations. 

 8. Accepts responsibility for further developing professional learning needs: 

• Participates in continuing education programs for professional learning needs. 

• Participates in facility Quality Improvement (QI)/Improving Organizational Performance (IOP) Program as determined by Production Management.

 • Attends scheduled Sanitation Training and other programs as required or assigned. 

 9. Demonstrates behaviors consistent with organizational mission, goals and policies:

 • Demonstrates practices which keep all medical record information protected and confidential.

 • Follows and adheres to Patient Rights policies at all times. 

• Takes accountability for information contained in the employee handbook and department procedures manual. 

 10. Performs additional duties as required or assigned.

• Must be able to place food orders in the absence or the Food Purchaser or Sous Chef. • Must be able to do end of month inventory in the absence or the Food Purchaser or Sous Chef. 

Other Information:

Competencies and Skills

5+ years of relative work experience required.Behaves with Integrity and Builds Trust: Acts consistently in line with the core values, commitments and rules of conduct. Leads by example and tells the truth. Does what they say they will, when and how they say they will, or communicates an alternate plan. Cultivates Respect: Treats others fairly, embraces and values differences, and contributes to a culture of diversity, inclusion, empowerment and cooperation.Effectively Communicates: Listens, speaks and writes appropriately, using clear language. Communication methods are fitting to the message(s), audience, and situation and follow-ups are regular and timely. Shows that important (non-) verbal information is absorbed and understood and asks further questions to clarify when necessary. Expresses ideas and views clearly to others and has ability to adjust use of language to the audiences' level. Exercises Sound Judgment & Decision Making: Understands and processes complex information, which allows for appropriate and accountable conclusions. Does not react too quickly or slowly. Balances facts, goals, and potential approaches taking the appropriate criteria into account. Makes active decisions and commits oneself by communicating confidently and respectfully.Fosters Accountability: Creates and participates in a work environment where people hold themselves and others accountable for processes, results and behaviors. Takes appropriate ownership not only of successes but also mistakes and works to correct them in a timely manner. Demonstrates understanding that we all work as a team and the quality and timeliness of work impacts everyone involved. Practices Compassion: Exhibits genuine care for people and is available and ready to help; displays a deep awareness of and strong willingness to relieve the suffering of others.Promotes Health and Safety: Promotes a healthy and safe environment for patients, employees and visitors. Advocates and models healthy physical and mental health behaviors even in challenging circumstances. Sets high quality standards and strives for continuous improvement and quality assurance by reporting and encouraging others to report near misses and safety issues. Utilizes Resources Effectively: Understands how to get the most out of available resources and uses cost-benefit thinking in decision-making and in setting priorities. Monitors and analyzes resource usage to identify and eliminate areas of waste and maximize resources. As a leader, defines targets and provides appropriate means; oversees progress and makes adjustments when necessary. Appropriately delegates work, sets clear direction and manages workflow and time.

Education

Required No Minimum RequirementA High School Diploma or GED is desired.

Working Conditions

Potential exposure to noise levels being uncomfortable. Potential exposure to noxious odors. Potential exposure to very hot or cold temperatures. Lifting, moving and loading less than 20 pounds. Lifting, moving and loading 20 to 30 pounds. Prolonged periods of walking. Prolonged periods of standing. Lifting, moving and loading 30 to 50 pounds. Lifting, moving, and loading over 50 pounds.