The Cook uses food production knowledge to follow standardized recipes and prepare a variety of menu items to include specialty items for patients and employees.

Essential Functions And Responsibilities:

• Works as a short order cook, preparing made-to-order grill items as directed.
• Performs set-up, arrangement, and follow-up activities for catered events.
• Performs a variety of assigned duties in Food and Nutrition Service to provide customers with quality service.
• Consistently prepares food items in accordance with established recipes.
• Maintains quality standards for ingredients before use in food items prepared.
• Modifies preparation of meal items to conform to dietary restrictions for patients on modified diets.
• Determines if meal items are prepared and available for service fifteen (15) minutes prior to established start of meal service.
• Assembles food items for patients according to diet order following production sheets.
• Consistently uses the “oldest” food items first keeping in line with First In First Out (FIFO) principles.
• Uses food labels with time and date information for items opened or leftover food items before placing in storage.
• Uses opened/leftover food items prior to expiration to control food waste and financial loss.
• Prepares food items for next day’s meal according to preparation and production sheets.
• Documents food production data onto food production worksheets after meal service.
• Documents food temperatures prior to and during meal service period.
• Completes department sanitation and safety checklist.
• Performs all other duties as assigned.

Physical Demands:

• Sit or stand for a prolonged period of time.
• Regularly exposed to body fluids with the risk of blood borne pathogens or airborne pathogens.
• Able to wear personal protective equipment (PPE) when required.
• Able to lift twenty-five (25) pounds from floor to waist using proper body mechanics.
• Able to transfer or position clients greater than fifty (50) pounds with assistance or assistive devices.
• Considerable twisting, bending, stooping, kneeling and reaching during many aspects of clients care.
• Able to use one or both hands for grasping, pushing/pulling and fine manipulation to perform procedures.
• Able to accurately read labels and prepare medications.
• Ability to adapt to continually changing environment.
• Able to accept constructive criticism and accept own limits.
• Emotional and mental stability needed to maintain a therapeutic relationship with clients, families, and health team members.
• Able to hear a forced whisper at five (5) feet.

FLSA Statement: This position is classified as non-exempt under the Fair Labor Standards Act (FLSA). Employees in non-exempt positions are entitled to receive overtime pay for any hours worked over 40 in a workweek in accordance with state and federal regulations.

EEO Statement: Touchette Regional Hospital is an equal opportunity employer and is committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, or any other characteristic protected by applicable federal, state, or local laws.

• Quality service in accordance with the organization's mission, vision, and values.

• One to two years of job-related cooking experience required.
• Food Handler certificate.
• Serve safe or TAP food handler certification.
• Ability to communicate in Spanish is helpful.
• Knowledgeable in the use of computers.
• Able to operate foodservice equipment.
• Demonstrates knowledge of food safety and sanitation principles.