Job Description

Responsible for safely and accurately preparing hot and cold foods. Follows standardized recipes and cooking techniques. Maintains portion control. Prepares altered food consistencies as per Nutrition Care Manual. Interacts with patients, customers, guests, and co-workers with care and compassion. Honor's patients rights. Responsible for preparing foods for catered events. Follows all HACCP food safety and sanitation guidelines. Maintains a clean and sanitary work environment. Adheres to all physical safety guidelines. Participates in Performance Improvement Projects. Performs special tasks and other assigned duties, as required.

Job Responsibility

• * Food Quality and Safety:
  • Prepares food according to standardized recipes and cooking techniques.
  • Maintains a clean work environment.
  • Handles food and uses equipment in accordance with established sanitary & safety procedures (HACCP).
  • Adheres to all safety guidelines.
  • Covers, labels, and dates all foods.
  • Maintains proper food and beverage temperatures. Documents food temperatures and thermometer calibrations.
  • Adheres to food production tallies.
  • Mechanically alters food and beverage consistencies, as per the Nutrition Care Manual and the discretion of the Clinical Nutrition Manager.
  • Follows procedures for menu substitutions, when necessary.
  • Sets up and prepares foods for catered events/meetings.
  • Follows First In, First Out (FIFO) method of inventory.
  • Prepares dietary supplements, such as protein powder, skim milk powder, bran flakes.
  • Must carry out all assignments necessary to help and assist the department to remain in compliance with state Sanitary code part 14, Public Health Law 225, IONYCRR, article 28 State Hospital Code, and the Joint Commission on Accreditation of Healthcare Organizations.
• * Patient Meal Service:
  • Maintains proper portion control.Respects patient's rights. (cultural/religious food practices, confidentiality, privacy, sensitivity)
  • Maintains a courteous and professional demeanor.
  • Prepares meal substitutes of equal nutritional value when a meal provided is deemed unsatisfactory to the patient.
  • Effectively communicates with others.
  • Adheres to all policies and procedures.
• * Performance Improvement
  • Is an active participant in departmental performance improvement projects.
  • Attends departmental and hospital inservices to maintain and improve job competency.
  • Attends departmental and cooks meetings.
• * Physical Safety
  • Adheres to all physical safety procedures
  • Actively participates in safety drills
  • Attends mandatory safety training
• Performs related duties, as required.

*ADA Essential Functions

Job Qualification

• High School Diploma or equivalent, required.
• Minimum of 2 years of culinary education or 2 years cooking experience, preferably in an institutional setting (hospital, nursing home).
• Institutional food service experience preferred but not required.

*Additional Salary Detail

The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).