WOOSTER COMMUNITY HOSPITAL JOB DESCRIPTION

Cook

Main Function:

• Prepares, in a cook-to-order type atmosphere, appetizing, nutritious foods for patients, cafeteria patrons and special meal functions (catering) as assigned.
• Assists supervisory staff in cafeteria menu selections.
• Keeps areas neat, clean, sanitized and stocked with appropriate items.
• Cooks and assembles patient trays in an accurate and timely manner.
• Acts in compliance with the Ohio revised food code, hospital, and Dietary Department policy.

RESPONSIBLE TO: Food Production Supervisor

MUST HAVE REQUIREMENTS:

• High School Diploma or GED
• 1-2 years previous experience in food service.
• Must be willing to contribute to a team.
• Ability to multitask in specified time frame through prioritization.
• Ability to follow verbal and written instructions.
• Pleasant disposition for interacting with customers, other departmental staff and co-workers.
• No written disciplinary activity in last 12 months.

PREFERRED REQUIREMENTS:

• Experience with diabetic and renal exchanges helpful.
• Successful completion of Serve Safe food safety course.
• Position will be exposed to use of sharp kitchen utensils such as knives, automatic slicer.
• Exposed to various heating elements.
• Employees in this position may be exposed to blood, body fluids, and/or airborne pathogens and are required to wear barriers.
• Employee in this position must be able to push, pull, lift, carry, turn, crouch and bend as necessary to complete tasks.

POSITION EXPECTATIONS: All expectations detailed below are considered ADA (American Disabilities Act) Essential.

Leadership:

• Accepts and responds to change productively, while maintaining a positive attitude.

• Demonstrates conflict resolution skills.
• Assures continuous compliance with all rules and regulations governing food service operations.
• Facilitates teamwork.
• Demonstrates decision making and priority setting skills.
• Communicates in a manner that fosters a calm and orderly environment.

Communication:

• Communicates with other hospital employees to help avoid any possible disruptions in service.
• Maintains patient confidentiality in all communication interactions: written, verbal, electronic and digital.
• Reports critical information to Food Production Supervisor and others as indicated.
• Properly utilizes chain of command to handle issues.

• Utilizes AIDET (Acknowledge, Introduce, Duration, Expectations, Thank You) strategies to foster positive communication.

Operations:

• Prepares and assembles patient meals per order in an accurate, timely fashion according to prescribes diet order.
• Uses acceptable practices pertaining to food service sanitation in their work area(s).
• Demonstrates understanding of the importance of portion control; diet modification, waste control, standardized recipe use.
• Uses all equipment in a safe and sanitary manner.
• Maintains a clean and sanitary work area.
• Coordinates work to achieve maximum productivity. Able to multitask and prioritize workload. Work habits are consistently adjusted to accommodate multiple responsibilities and are prioritized and completed in a timely manner.
• Completes assigned cleaning duties efficiently, on a routine and continual basis.
• Produces food products that are appealing to taste, smell and eye.
• Helps to assure that policies regarding stock rotation are maintained.

• Recognizes and performs duties that are necessary to prevent disruptions in service.
• Completes departmental written forms thoroughly and on time.
• Keeps supplies that pertain to work area stocked, neat, and stored in appropriate manner.
• Completes prep work and communicates accordingly to shifts that may follow.
• Other duties as assigned by manager.

Customer Service:

• Displays positive attitude. Treats others with honesty and respect. Speaks positively in all customer interactions internal and external.
• Uses AIDET to develop positive relationships with other departments to foster patient satisfaction.

Staff Development / Professional Growth:

• Takes constructive criticism/direction to effectively change performance.

• Participates in mandatory and/or departmental meetings.
• Functions as a student preceptor for student dietitians / dietetic technicians.
• Demonstrates knowledge and understanding of new policies and procedures, practices, changes. Obtains this knowledge via staff meeting attendance, required hospital education, discussion with departmental leadership and peers.

Performance Improvement:

• Participates in departmental process improvement activities.
• Develops and maintains awareness of the The Joint Commission, Centers for Medicare Services, Ohio Food Code and other required quality and safety measures.

Rev: 1/12