SUMMARY

The Cook follows menus, recipes and diet orders to prepare, season, cook and serve meals appropriate for all age categories and groups of patients, visitors, staff and catered events of PMHC. Compliance with rules and regulations of all applicable federal, state and local laws as well as PMHC policies is a condition of employment.

ESSENTIAL FUNCTIONS

Incumbent must have the skills, ability and judgment to perform the following essential job duties and responsibilities with or without reasonable accommodation:

1. Reviews menus to determine the type and quantities of food to be prepared.

2. Cooks food items by baking, broiling, roasting, steaming, frying, poaching and microwaving in quantities according to recipe, menu and number of persons to be served. Adjusts cooking times and temperatures as needed.

3. Washes dishes, pots, pans and utensils used during preparation and serving.

4. Prepares, cuts, washes, trims, cooks, seasons and garnishes food items for each meal.

5. Procures food items from refrigerator, freezer or other storage areas.

6. Is able to measure and mix ingredients using a variety of kitchen utensils and equipment such as blenders, mixes, knives, grinders, slicers, measuring cups, measuring spoons and timers.

7. Tests prepared food by tasting, smelling, piercing and taking temperature to determine proper preparation and seasoning.

8. Plans cooking schedule to ensure that food will be ready at specified times. Confers with supervisor regarding modified diet preparation and use of leftovers.

9. Portions meals on plates for serving according to menu combinations or orders.

10. Follows HACCP plan.

11. Is customer service-oriented.

12. Communicates well with others.

13. Records temperatures of foods prepared and held.

14. Maintains work area and equipment in a neat, clean and orderly manner. Spills are cleaned promptly.

15. Floors are kept clean at all times. Spills cleaned promptly and mopped if needed.

16. Assists in data collection for Quality Assurance/Improvement.

17. Must be able to carry hot vessels.

18. Delivers foods to appropriate areas.

19. Must be able to operate mechanical kitchen equipment.

20. Assists in Cafeteria as needed or requested.

21. Stocks and unloads supplies.

22. Responds to requests in a timely and courteous manner.

23. Answers phone courteously, relaying messages to proper person.

24. Train new staff.

25. Follows JCAHO, State, and Federal regulations.

26. Attends staff meetings and in services.

27. Other duties may be assigned.

PHYSICAL DEMAND

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; taste or smell. The employee frequently is required to talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 10 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, employees the employee frequently works near moving mechanical parts and is frequently exposed to fumes or airborne particles and risk of electrical shock. The employee occasionally works with explosive, toxic or caustic chemicals. The noise level in the work environment is usually moderate.

The level of risk of exposure to blood borne pathogens is Classification (III), as outlined in the Hepatitis B Vaccine Program Policy.

The noise level in the work environment is usually high.

REQUIRED EDUCATION

1. No special requirements

COMPETENCIES/CERTIFICATIONS REQUIRED

2. No special requirements.