Cooks

Under indirect supervision prepares, cooks and services food items for meal.
Maintains adequate stocks of food and supplies, does some baking and other food preparation including preparation of soft textured foods.
Provides direction/guidance for food service workers.
Prepares, serves, and does clean up for meals as scheduled.
Works closely with manager to maintain communication and correct operation in department.
Completes some ordering of food and supplies for department.
Continued employment and raises in this position are dependent upon Central Montana Medical Center's fiscal viability and: • Actions and communications that contribute to a team concept and create a positive environment for all customers • Acceptable performance of essential and all job duties • Acceptable attendance record • Accountability for safety to self, patients, visitors and all customers, and care of equipment and building • Adherence to departmental and facility policies and procedures, education requirements, compliance monitoring and reporting, and CMMC Code of Conduct • Accountability for the consequences of own actions • Physical and emotional ability to perform essential functions • Acceptable background investigation results if required for position Minimum Education, Experience, Licensure, Certification required: On the job training supervised by manager/dietitian, of sufficient length of time to allow for independent functioning.
Ability to read, write and to follow written/oral instructions.
Experience in cooking and special diet requirements.
Experience in baking and preparing quality food.
Experience in catered meal preparation and service.
Ability to provide guidance/monitoring for food service worker.
Ability to perform billing/ordering/general office work.
ESSENTIAL FUNCTIONS/DUTIES: (Must be able to perform with or without accommodation) 1 Order food and supplies.
Maintain cleanliness and supplies in kitchen.
2 Responsible for preparation of quality foods for three meals daily 3 Set up steam tables for meal service 4 Assist in tray line with service of food, using accurate portion sizes, and serving food attractively 5 Receive/record phone messages on patient/resident, nursing, and physician request/preferences.
6 Prepare/assemble/deliver food/beverage items as needed.
7 Wash pots and pans and maintain correct cleanliness/sanitation procedures in pots and pans area.
8 Maintain high quality of food by preparing, serving, and storing correctly.
Food service to include proper dishing of various foods, correct portion control, and proper handling of foods/beverages.
9 Assist in placement of food in steam tables.
Take temperatures of foods/beverages to assure proper service temperatures.
10 Do preparation and clean up for meals.
Assist in delivery of meal items to nursing home.
11 Unlock doors and turn lights on.
Turn on equipment.
Turns off equipment at end of usage.
12 Serve/wait on customers in a friendly welcoming manner.
13 Keep areas in cafeteria and kitchen clean and stocked.
14 Provide clean up after meal times.
Clean cook’s area.
Sanitize area.
Complete cleaning assignments as directed.
15 Performs quantity conversions and substitutions of food items in recipes as necessary.
Standardizes recipes as needed.
16 Completes other duties as assigned.
Knowledge, Skills, Abilities: -Ability to prepare food/beverage items using standardized recipe.
Ability to prepare meals/ foods/etc.
for catered functions, do complete preparation independently.
-Ability to read, write, perform basic mathematical computations, follow written and verbal directions.
-Willingness to attend inservice programs and ask questions to maintain and improve knowledge level.
-Ability to perform assigned/routine duties independently and accurately with minimal/reasonable supervision or assistance.
-Ability to adapt to fluctuations in work load.
-Judgement to seek guidance and direction when needed for performance of duties; and ability to recognize, establish and respond to priorities.
-Communication skills to effectively relate to/with co-workers, visitors, and the general public, our customers, and food service worker as a worker who provides guidance and monitoring.
-Ability to work under stressful conditions.
-Willingness to assume additional duties when requested, and to offer assistance to others when indicated.
-Adheres at all times to technical and ethical standards of his/her job description and the overall philosophy of CMMC.
OCCUPATIONAL EPOSURE for this position: Category I Direct contact with blood or other bodily fluid to which universal precautions apply Category II Activity performed without blood/bodily fluids exposure, but exposure may occur in emergency Category III Task/activity does not ordinarily entail predictable exposure to blood/bodily fluids OTHER EPOSURE for this position: Radiation Noise Operation of equipment in kitchen.
Other (Specify) Wet/soiled floors (occasionally).
PHYSICAL DEMANDS: (Essential functions strength rating for position - see Job Analysis) Sedentary Exert up to 10# occasionally or negligible force frequently Light Exert up to 20# occasionally, < 10# frequently or negligible force constantly Medium Exert up to 50# occasionally, up to 25# or up to 10# constantly Heavy Exert up to 100# occasionally, up to 50# frequently or up to 20# constantly Very Heavy Exert > 100# occasionally, > 50# frequently or > 20# constantly