Cook

Susan B Allen Memorial Hospital; El Dorado (KS); On-site; USD 28,000 - 36,000; Full time

Job summary

Susan B Allen Memorial Hospital is seeking an experienced cook to support patient meals, cafeteria service, and Meals-on-Wheels. You will follow the daily production schedule, read and adjust recipes, and maintain a clean, safe kitchen environment.

The role involves assisting on the tray line, supervising trainees, and helping with special function catering as needed. Prior food service experience is preferred.

Qualifications

• Must be able to read, write, and accurately adjust a recipe.
• Education: None required.
• Experience: Some food service experience will be necessary for this position.
• Certification/Licensure: None.
• Code Blue Training: Ability to activate Code Blue system by dialing 200.

Responsibilities

• Using the food production schedule, prepare food for the next day according to planned menu.
• Unlocks freezers/refrigerators on arrival and secures units at end of shift.
• Schedule and coordinate food preparation to ensure items are ready at the scheduled time.
• Plan pan sizes for steam table setup for cafeteria, tray line, and Meals-On-Wheels.
• Prepare late trays and special orders promptly.
• Maintain a clean work area and equipment, especially at shift end.
• Serve appropriate portion sizes following policy standards.
• May instruct Culinary Techs or trainees and assist on the tray line as needed.
• Assist in ordering and storing supplies and set up daily tastings of foods.

Skills

Recipe reading

Food prep

Tray line support

Tools

Code Blue Training

Job description

ESSENTIAL FUNCTIONS:

• 1. Using the food production schedule each cook prepares food needed according to planned menu for next day and procures foods from store-room.
• 2. Unlocks freezers and refrigerators upon arrival or, if evening cook, locks all units before leaving.
• 3. Schedules food preparation so that all menu items will be ready to serve at optimum temperature and quality at scheduled time.
• 4. Plans pan sizes to be used for steam table set-up for both cafeteria, tray line and Meals-On-Wheels.
• 5. Prepares late trays and special orders, as requested, in a timely manner.
• 6. Maintains clean work area and equipment throughout shift, but particularly at end of shift.
• 7. Serves appropriate portion sizes and follows standards, as established in policy manual.
• 8. May be asked to instruct Culinary Techs involved in food preparation or someone training to be a Cook.
• 9. Participates in patient meal service by helping on tray line as needed.
• 10. Works in walk-in freezer and refrigerator in putting away perishables when delivered as needed.
• 11. Assists supervisors in ordering and storing of supplies.
• 12. Prepares menus as planned by Dietitian for patient meal service, cafeteria, Meals-on-Wheels, and OB intimate dinners and all special function catering requests. Set up daily tasting of foods to be served. Participate in tasting and rating of foods every day.
• 13. Serve customers, fellow employees and co-workers with courtesy and respect.
• 14. Provides instruction Culinary Techs involved in food preparation or someone training to be a Cook as requested by supervisor.
• 15. Perform other duties as assigned.

QUALIFICATIONS:

• Knowledge, Skills, and Abilities: Must be able to read, write, and accurately increase or decrease a recipe.
• Education: None required.
• Experience: Some food service experience will be necessary for this position.
• Certification/Licensure: None.
• Code Blue Training: Ability to activate Code Blue system by dialing 200.

PHYSICAL DEMANDS:

• Requires full range of body motion.
• Requires frequent lifting and moving to a cart of up to 35 lbs., frequent carrying up to 25 lbs.
• Requires frequent pushing and/or pulling of objects up to 30 lbs.
• Frequent bending, crouching, gripping, sitting, standing, stooping, and twisting required.
• Requires occasional kneeling and walking and frequent reaching above, at, and below shoulders.
• Eye-hand coordination and finger and manual dexterity are required.
• Requires corrected vision and hearing to normal range.
• Requires repetitive movements and operation of vibrating equipment.

WORKING CONDITIONS:

• Requires working under stressful conditions and/or irregular hours.
• Some exposure to communicable diseases and frequent exposure to hazardous chemicals is required.
• Requires environmental exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise.
• Requires occasional outdoor exposure.