Cook (PD)

Northwell Health

1d

About The Position

Job Description Responsible for safely and accurately preparing hot and cold foods. Follows standardized recipes and cooking techniques. Maintains portion control. Prepares altered food consistencies as per Nutrition Care Manual. Interacts with patients, customers, guests, and co-workers with care and compassion. Honor's patients rights. Responsible for preparing foods for catered events. Follows all HACCP food safety and sanitation guidelines. Maintains a clean and sanitary work environment. Adheres to all physical safety guidelines. Participates in Performance Improvement Projects. Performs special tasks and other assigned duties, as required. Job Responsibility Food Quality and Safety: Prepares food according to standardized recipes and cooking techniques. Maintains a clean work environment. Handles food and uses equipment in accordance with established sanitary & safety procedures (HACCP). Adheres to all safety guidelines. Covers, labels, and dates all foods. Maintains proper food and beverage temperatures. Documents food temperatures and thermometer calibrations. Adheres to food production tallies. Mechanically alters food and beverage consistencies, as per the Nutrition Care Manual and the discretion of the Clinical Nutrition Manager. Follows procedures for menu substitutions, when necessary. Sets up and prepares foods for catered events/meetings. Follows First In, First Out (FIFO) method of inventory. Prepares dietary supplements, such as protein powder, skim milk powder, bran flakes. Must carry out all assignments necessary to help and assist the department to remain in compliance with state Sanitary code part 14, Public Health Law 225, IONYCRR, article 28 State Hospital Code, and the Joint Commission on Accreditation of Healthcare Organizations. Patient Meal Service: Maintains proper portion control.Respects patient's rights. (cultural/religious food practices, confidentiality, privacy, sensitivity) Maintains a courteous and professional demeanor. Prepares meal substitutes of equal nutritional value when a meal provided is deemed unsatisfactory to the patient. Effectively communicates with others. Adheres to all policies and procedures. Performance Improvement Is an active participant in departmental performance improvement projects. Attends departmental and hospital inservices to maintain and improve job competency. Attends departmental and cooks meetings. Physical Safety Adheres to all physical safety procedures Actively participates in safety drills Attends mandatory safety training Performs related duties, as required. ADA Essential Functions

Requirements

• High School Diploma or equivalent, required.
• Minimum of 2 years of culinary education or 2 years cooking experience, preferably in an institutional setting (hospital, nursing home).

Nice To Haves

• Institutional food service experience preferred but not required.

Responsibilities

• Safely and accurately preparing hot and cold foods
• Following standardized recipes and cooking techniques
• Maintaining portion control
• Preparing altered food consistencies as per Nutrition Care Manual
• Interacting with patients, customers, guests, and co-workers with care and compassion
• Honoring patient's rights
• Preparing foods for catered events
• Following all HACCP food safety and sanitation guidelines
• Maintaining a clean and sanitary work environment
• Adhering to all physical safety guidelines
• Participating in Performance Improvement Projects
• Performing special tasks and other assigned duties, as required
• Preparing food according to standardized recipes and cooking techniques
• Maintaining a clean work environment
• Handling food and uses equipment in accordance with established sanitary & safety procedures (HACCP)
• Adhering to all safety guidelines
• Covering, labeling, and dating all foods
• Maintaining proper food and beverage temperatures
• Documenting food temperatures and thermometer calibrations
• Adhering to food production tallies
• Mechanically altering food and beverage consistencies, as per the Nutrition Care Manual and the discretion of the Clinical Nutrition Manager
• Following procedures for menu substitutions, when necessary
• Setting up and prepares foods for catered events/meetings
• Following First In, First Out (FIFO) method of inventory
• Preparing dietary supplements, such as protein powder, skim milk powder, bran flakes
• Carrying out all assignments necessary to help and assist the department to remain in compliance with state Sanitary code part 14, Public Health Law 225, IONYCRR, article 28 State Hospital Code, and the Joint Commission on Accreditation of Healthcare Organizations
• Maintaining proper portion control
• Respecting patient's rights. (cultural/religious food practices, confidentiality, privacy, sensitivity)
• Maintaining a courteous and professional demeanor
• Preparing meal substitutes of equal nutritional value when a meal provided is deemed unsatisfactory to the patient
• Effectively communicating with others
• Adhering to all policies and procedures
• Actively participating in departmental performance improvement projects
• Attending departmental and hospital inservices to maintain and improve job competency
• Attending departmental and cooks meetings
• Adhering to all physical safety procedures
• Actively participating in safety drills
• Attending mandatory safety training
• Performing related duties, as required

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED