The Cook is responsible for providing nutritious and balanced food for patients, employees, and visitors, in accordance ensuring that strict safety standards are followed. This position must integrate company values into daily practice.

Essential Functions:

• Follows established schedules in cooking, baking, and sanitation. Properly prepares, cooks, seasons and serves adequate, attractive, nutritious, and balanced meals including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries as specified and scheduled by the menus.
• Serves food accordingly to dietary guidelines, checking each tray for accuracy and completeness. 
• Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
• Follows procedures in food cooling, hot food holding, and prevention of cross contamination. Follows all local, state, and federal health regulations.
• Works continuously to improve operations, decrease turnaround times, streamline work processes, reduce waste, and work cooperatively and jointly to provide quality seamless service.
• Prepare meals according to specified menu and schedule with a minimum of waste.
• May be required to work during inclement weather and other staffing emergencies.
• Provides an environment conducive to safety for patients, visitors, and staff. Assesses the risks for safety and implements appropriate precautions. Complies with appropriate and approved safety and Infection Prevention standards.
• Maintains regular attendance in keeping with assigned work schedule.
• Completes required trainings, as assigned.
• Performs other duties as assigned to support overall effectiveness of the organization.

Minimum Job Requirements 

Minimum Education & Experience: 

• High School Diploma or GED equivalent preferred.
• 1 year production experience in a healthcare or commercial food serving operation.

Required Licenses, Certifications, and/or Documentation:

• Food Handlers Permit required in AZ, KS, NM, WI.
• Certified Food Manager certification or state equivalent required in FL,TX, OH. Must have or obtain within 30 days of hire. Certification must be from approved state-specific program or ServSafe Food Manager programs. 
• Must maintain acceptable driving record, current driver’s license, and insurability.
   

Required Knowledge, Skills, and Abilities:

• Knowledge of patient diets and safe food handling requirements and use of Nutritional Care Manual.
• Ability to prepare multiple food items at one time using knowledge of food preparation, presentation methods, techniques, and quality standards
• Ability to add, subtract, multiply, and divide.
• Demonstrates critical thinking skills: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Ability to prioritize, meet deadlines, and complete complex tasks.
• Ability to maintain quality, infection prevention, and safety standards.
• Ability to maintain proper levels of confidentiality.
• Ability to work closely and professionally with others at all levels of the organization.
• Effective organizational and time management skills.
• Effective written and verbal communication skills.

Physical Requirements Over the Course of a Shift:

• A significant amount of standing, walking, bending, reaching, lifting, pushing, and pulling, often for prolonged periods of time.
• Both gross and precise motor functions.
• Lifting/exerting of up to 50 lbs.
• Sufficient manual dexterity to operate equipment and computer keyboard.
• Close vision and the ability to adjust focus.
• Ability to hear overhead pages.