Third Cook/Special Order, Department of Nutrition

Overview

Performs a wide variety of tasks and operations to prepare and cook foods for patients, employees and others as directed, following standards, practices and procedures in compliance with regulatory agency requirements, regular scheduled hours, productivity and employee behavior. Maintains and promotes awareness of hospital mission statement and programs in order to assist in accomplishing its goals.

Responsibilities

- Establish and maintain positive relationships with patients, visitors, and other employees. Interacts professionally, courteously, and appropriately with patients, visitors and other employees. Behaves in a manner consistent with maintaining and furthering a positive public perception of Bronx-Lebanon Hospital Center and its employees.

- Contributes to and participates in the Performance/Quality Improvement activities of the assigned department. Contribution and participation includes data collection, analysis, implementation of and compliance with risk management and claims activities, support of and participation in Continuous Quality Improvement (CQI) teams, consistent adherence to the specific rules and regulations of the Bronx-Lebanon Hospital Center (a) Safety and Security Policies, (b) Risk Management: Incident and Occurrence Reporting, (c) Infection Control Policies and Procedures and (d) Patient and Customer Service.

- Reviews menu and assembles food supplies and equipment for daily food production following instructions and assignments by first cook/second cook or supervisor.

- Follows recipes and other production information to complete preparation of all menu items.

- Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews using established food preparation systems and utilizing equipment such as kettles, ovens, deep fryers, and pressure steamers.

- Follows instructions from first cook, second cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray line, cafeteria and other service areas.

- Participates in monitoring of food quality, temperature and accuracy.

- Complete set up and placement of food items on patient tray line, bulk food cart and other transport carriers. Confirms menu and amounts with cook or second cook using established forms.

- Assists, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.

- Instructs and observes activities of cook’s helper.

- Guides cook’s helper in accurate recording of statistics to maintain the production systems integrity.

- Maintains proper care, maintenance and sanitation of work area, equipment and supplies.

- Alerts first cook, second cook or supervisor to problems or needs concerning equipment, food supply, sanitation and safety. Detects and reports spoiled or unattractive foods or supplies.

- Maintains established department policies, procedures and objectives for quality assurance, safety, environment and infection control.

- Attends all department and hospital in-service/orientation and other meetings as required. Follows hospital policy for verification of attendance at it.

- Participates in educational programs or developmental in-service to improve skill levels. 

Qualifications

- Knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiar with kitchen equipment.

- Training in institutional food preparation or equivalent demonstratable knowledge and skills.

- Sufficient previous experience in large-scale food preparation.

- Vocational course in cooking, sanitation and operation of equipment.

- High School or GED