Major Responsibilities include quality food production for the assigned area of responsibility. This involves:

• Ability to prepare and portion food according to recipes, adhering to bulk recipes for retail production or individual portions appropriate for Room Service.
• Ability to prepare and replenish a wide variety of hot and cold food items in a timely manner.
• Ability to taste prepared products to ensure the highest level quality and flavor profile.
• Ensure that the menu items are correctly prepared according to standardized recipes.
• Ability to wash, peel, chop a wide variety of fruits and vegetables, as well as trimming of meat, poultry, or fish for culinary use.
• Ability to read recipes and understand cooking techniques.
• Ability to read the weekly menu to plan preparations, pulling of products, and estimating food production.
• Ability to operate a variety of kitchen equipment.

Maintenance of a safe and sanitary work environment involves:

• Ability to date, label, and rotate food items appropriately.
• Ability to clean and sanitize work tables, refrigerators, and equipment properly ensuring compliance with I.D.P.H. rules and regulations.
• Ability to document food temperatures prior to and during each meal service.
• Ability to report equipment in need of repair to the Manager.
• Ability to observe safety regulations regarding careful and correct operation of equipment.
• Ability to wear appropriate head covering and gloves when directly handling food that is ready to be served.

Interpersonal Relationship & Customer Service includes:

• Ability to maintain a trusting and positive working relationship with supervisors, co-workers, and customers.
• Ability to treat co-workers with respect and dignity.
• Ability to provide the highest level of customer service at all times.
• Ability to be supportive of co-workers and willingly help out while working.
• Ability to work in a diverse workforce and customer population.

Observes high personal hygiene standards and conforms to the proper dress code according to established Hospital Appearance Policy:

• Ability to maintain a neat, clean uniform and professional appearance according to department policies.
• Ability to wear I.D. badges while on duty, with the picture visible.
• Ability to properly cover hair while on duty.
• Ability to follow company policies on jewelry in the workplace.

Drive & Dependability includes:

• Demonstrating eagerness, enthusiasm, passion, and integrity when working.
• Taking ownership of work and ensuring that it is completed accurately, efficiently, and on time.
• Accepting constructive criticism without defense or offering excuses.

Proper attendance at meetings, in-services, and training sessions is necessary to broaden knowledge base and enhance skills:

• Ability to complete competency assessment annually.
• Ability to complete mandatory in-services annually.

Attendance requirements include:

• Ability to work flexible hours.
• Ability to maintain a good attendance and punctuality record.

Education/Experience Required:

• High school education or equivalent is preferred.
• Minimum of two years of hotel, restaurant, or hospital cooking experience with knowledge of all aspects of food preparation.

Knowledge, Skills & Abilities Required:

• Ability to interpret and follow recipes.
• Ability to operate various types of minor equipment.
• Good organizational skills.
• Self-directed.
• Ability to read English.
• Good interpersonal skills.
• Ability to take Food Service Sanitation exam must be completed within 3 months of hire date.

Physical Requirements and Working Conditions:

• Ability to work flexible hours and days.
• Ability to work as a team member.
• Ability to complete numerous simultaneous projects within the given time constraints.
• Excellent attendance and punctuality.
• Excellent interpersonal skills.
• Competent in batch cooking.
• Ability to respond quickly to peak service demands.
• Associate exposed to heat and high temperatures.
• Ability to operate basic kitchen cooking and food preparation equipment.
• Ability to tolerate cold temperatures while retrieving food items from the freezer.
• Ability to lift supplies and equipment weighing up to 50 pounds or more.
• Ability to walk and stand for long periods of time.
• 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. The incumbent may be required to perform other related duties.

• Flexible working hours.
• Professional development opportunities.
• Supportive work environment.
• Compliance with health and safety regulations.

• Minimum of two years of hotel, restaurant, or hospital cooking experience.
• Ability to interpret and follow recipes.
• Good organizational skills.
• Self-directed with good interpersonal skills.
• Ability to take Food Service Sanitation exam within 3 months of hire date.