Cook/Aide

Department: Dietary
Reports to: Dietary Manager
Classification: Non-Exempt

Scope/Impact
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees, and visitors.

Job Functions

1. Has Basic Food Handlers Certification at hire or receives within 3 months.
2. Reviews menus to determine types and quantities to cover all service requirements.
3. Utilizes uses food before it expires.
4. Prepares food for cooking by washing, peeling, shredding, slicing, and mixing various food items.
5. Consults Clinical Dietitian on modified diets when necessary.
6. Prepares, seasons, and cooks food for patients, staff, and visitors.
7. Prepares quality food in sufficient quantities to cover all service requirements.
8. Coordinates timing of preparation of food to meet service schedules for patients, staff, and visitors.
9. Cooks meat, fish, and fowl in a variety of ways such as baking, roasting, broiling, and steaming.
10. Tests food being cooked thoroughly, and adjusts cooking times and temperatures as necessary. Assesses and tastes food prepared to verify flavor and texture standards.
11. Understands department standards of food quality and recipe tasting.  Demonstrates ability to adjust recipes if necessary.
12. Adheres to standardization of recipes and portion control to prevent food waste and control cost.
13. Ensures all Doctors meal orders are correct when tray line starts.
14. Counts and marks all snack items for diabetes and special need patients.
15. Stocks condiment items utilized on the tray line
16. Checks each tray on line, ensuring there are no mistakes in diet.  Makes sure entire tray is presentable, with no spills and proper placement of items on tray.
17. Promptly delivers food carts to patient unit as soon as they are loaded.
18. Gently handles carts to avoid spills or damage to walls and doorways.
19. Delivers late trays to patient care areas.
20. Retrieves dirty meal carts from floor units after meal service.
21. Stocks nourishment items in patient nourishment refrigerator to par level.
22. Loads and oversees the dishwasher.  Washes, sanitizes, and puts away patient trays, dishes, and cooking utensils.
23. Washes pots, pans, and knives by hand as specified by department manager.
24. Places clean dishware and utensils to proper places in the kitchen.
25. Cleans and sanitizes equipment, walls, and floors; Cleans refrigerators, freezers, and storage areas as needed or scheduled.
26. Unpacks and stores food products after delivery.  Ensures all foods are properly rotated, dated, and stored within the appropriate storage unit.
27. Keeps supplies neat, organized, and in their assigned location.
28. Disposes of trash and waste from department.
29. Maintains a clean work area, following a cleaning schedule.
30. Must be able to effectively communicate with coworkers, staff, patients and visitors.

“The essential job functions as stated are intended to describe the general nature and level of work being performed by individuals assigned to this job. The stated job functions are not intended to be construed as an exhaustive list of all job responsibilities, duties and skills required of personnel so classified.”

May perform other duties as assigned or requested

License(s) / Certification(s) / Registration(s)
Required:  Basic Food Handlers Certification
Preferred:

Education Required
Required:
Preferred:  High school diploma or equivalent.

Amount and Type of Experience
Required:  Extended periods of walking, standing, lifting and sitting.
Occasional heavy lifting in excess of 50 lbs, heavy pushing, reaching, repetitive actions.

Preferred: 1 year prior experience in food service preferred

IN LIEU OF EDUCATION
Amount and Type of Experience

SKILLS
Demonstrated competence
Good leadership and delegation capabilities
Good listening and communication skills
Effective verbal and written communication skills

ORGANIZATIONAL UNIVERSAL COMPETENCY REQUIREMENTS:
Models CCMC values.  Establishes trust.  Is honest.  Demonstrates high ethical and legal standards.  Follows regulatory and compliance standards.  Is respectful and fair.  Holds self and others accountable for demonstrating the values.

ORGANIZATIONAL CORE COMPETENCY REQUIREMENTS:
Communicates openly and in a timely way. Listens to understand.  Speaks and writes clearly. Shares information appropriately. Keeps others well informed.  Encourages others to share contrary views. Responds in a timely manner to messages/requests.

SAFETY
Each employee is responsible for providing a safe, functional, and effective environment in which the health, safety, privacy and comfort of patients, visitors, employees, volunteers and contractors are the first priority.  Employees are expected to be committed to providing a safe workplace for all and will comply with all federal, state and local safety and health regulations.   Each employee is responsible for being alert and recognizing any unsafe conditions and reporting them immediately to his/her Manager.   All employees are expected to follow safety policies and procedures.

QUALITY
All employees will be held accountable for behaviors displayed relative to the promotion of and adherence to the Code of Conduct as well as the values articulated in the Mission and Values Statement: “CCMC is committed to community trust. We pledge to provide quality health care through caring, efficient, responsive and courteous service every day while addressing the ever-changing health care needs of the people we serve.  CCMC will be the recognized provider of excellent and compassionate health care for the customers we serve, while striving to promote community wellness and health.”

We pledge to provide quality health care through caring, efficient, responsive, and courteous service every day, while addressing the ever-changing health care needs of the people we serve.  The standards for the delivery of quality patient care shall be without regard to the design of financial, merit and/or incentive programs.

JOB UNIT SPECIFIC COMPETENCY:
The immediate supervisor for the unit or work area has the “Unit Specific Position Competencies”

POTENTIAL SAFETY HAZARDS:
Extended periods of walking, standing, lifting and sitting
Occasional heavy lifting

All safety hazards for the job listed above may be reduced or alleviated by employees becoming familiar with and following all facility and system-wide safety policies

ERGONOMICS
Potential Hazard:  Static postures such as sitting or standing and prolonged computer use can cause musculoskeletal disorders (MSD), especially if the work is conducted in an awkward position, requires excessive force or includes repetitive motion.

Job Description Acknowledgement
By my signature below, I acknowledge that I have read and understand my duties and responsibilities.  I further agree to abide by the policies, rules and regulations of Comanche County Medical Center and by all other local, state and federal regulations and laws as applicable to Medicare certified hospitals.