HEAD COOK

Required Experience:

Background in food preparation.

Ideal candidate will have leadership experience.

Required Education: High School Diploma or GED

Ideal candidate will be Servsafe certified, required to be completed after hire if not certified.

Position Summary:

Referencing the appropriate diet order and meal plan menus, coordinates the preparation of patient meals as ordered through room service.  Utilizing the approved cycle menu and standardized recipes, coordinates and prepares meals for SMCH employees and patrons offered in The Junction.  The Head Cook will also ensure proper cleaning and sanitizing of all hospital dishes and designated areas.  This role may also assist in preparing for catering events by setting up and coordinating the delivery of food items.

Essential Function:

- Responsible for coordinating and carrying out food production while maintaining a safe, sanitary environment.

- Responsible for coordinating the flow of department meal services to ensure that patient and customer needs are being met.

- Prepare patient tray items as requested through room service.

- Utilizing the cycle menu, prepare assigned menu items for The Junction.

- Responsible for all aspects of the three-compartment sink, from the dirty to clean process.

- Assist with Meals on Wheels preparation and delivery.

- Responsible for all cleaning items on the cleaning schedule in each of the designated areas.

- Preparing for catering events by preparing assigned dishes and coordinating the flow of these events.

- Competent in running cash register

Other Job Duties:

- Work with and in the absence of Department Director to coordinate department flow and direct teammates when appropriate to ensure completion of all tasks for shift.

Examples of this include reorganizing team assignments in the event of an illness in the department and leading daily department huddle.

- Complete other jobs as assigned to fulfill patient and department needs.

Hard Skill Requirement:

- Comfort using kitchen equipment (oven, microwave, steamer, mixer, etc).

- Ability to teach others appropriate procedures related to department equipment, tasks and processes.

- Basic cash register familiarity

Soft Skill Requirement:

- Good communication with teammates to ensure workflow and tasks are completed no matter what role you play.

- Flexibility to work with the ebb and flow based on shifting needs and priorities.

- Time management to ensure the workload is prioritized to the needs of the day.

- Ability to assist/redirect teammates in their workflow to assure that essential department functions are being addressed.

Knowledge Requirements:

- Ability to communicate in spoken and written English, as well as ability to read and comprehend English required.

- Basic reading skills to follow standardized recipes and patient diet orders, maintain daily paperwork for cleaning locations and notifications for patient room pre-cautions.

- Basic computer skills for annual education, benefits enrollment, payroll viewing and email communication.

- Through on the job training:

Proper use of cleaning chemicals

- Operating the various housekeeping equipment

Physical Requirement & Working Conditions

Exposed to dish room chemicals to ensure sanitization requirements are met.  Frequent handwashing is required.  Frequent contact with water and disinfecting materials.

Physical Demands

Occasional (0-33% of day)

Frequent (34%-66% of day)

Constant (>67% of the day)

Positions

How often (per hour/day

Doing What Activity?

Standing

Frequent

Preparing food, cleaning dishes

Bending/Stooping

Occasional

Preparing food, cleaning dishes

Repetitive Squatting/Crouching

Occasional

Placing items on lower shelf

Kneeling

Occasional

Placing items on lower shelf

Repetitive Reaching (all levels)

Occasional

Preparing food, cleaning dishes

Walking

Frequent

Mostly hard floor

Lifting (hand max weight (lbs. and how many/hours)

10 lbs. to cart (9” to waist)

25 lbs. (Cart to freezer shelf)

Meat tube

M&Ms box

Carrying (hand max weight (lbs. and how many/hours)

20 lbs. (weight)

52 ft (distance)

Dish with food in it from oven to counter

Pushing/Pulling (hand max weight (lbs. and how many/hours)

5 lbs. (weight)

50 ft (distance)

Cart with items on it

Carts may vary in height

Work Environment

How often

Activity

Tools/Equipment Used

Occasional

Kitchen tools, appliances and utensils

Exposure to infectious and contagious diseases

Occasional

Patient Interactions

Exposure to Bloodborne diseases

Occasional

Patient Interactions

Required PPE

Frequent

Gloves and Hairnet