Cook - Retail (Per Diem)

Overview

Responsible for the preparation of a variety of regular and modified, cooked and baked products for patients and other customers.  Cleans and sanitizes equipment and work area.

Responsibilities

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

Qualifications

High School graduate or equivalent preferred.  Able to read and write English and understand and interpret follow detailed written and oral instructions.  Two years experience as a cook preferred.  Able to operate a variety of food service equipment such as fryers, choppers, steamers, etc. ServSafe class is with a minimum score of 75% is preferred, but not required. Must be able to read, write legibly, speak and comprehend English.

WORKING CONDITIONS

Environmental

May work in a hot humid environment. Work area temperatures may exceed 90 F.  May be exposed to temperatures lower than 0 F on occasion.  Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment

Physical

Medium Work. Required to stand, walk, kneel, sit or stoop with good balance on tile floors for extended periods of time. Must lift objects weighing 50 lbs on an occasional basis and 35 lbs. on a regular basis.  .

Psychological

Frequent contact with staff members by telephone and face-to-face.  Works both independently and as part of a team.  Responsible for proper food handling practice to ensure safe food is served to patients.  Must clearly and coherently communicate with staff of all ages.

Physical presence onsite is essential.  Hearing and vision must be normal or corrected to within normal range.  Able to perform the duties with or without reasonable accommodation.