Cook

White River Health System Inc•Batesville, AR

2d•Onsite

About The Position

This position assists in maintaining a clean facility, prepares hot/cold food and baked items for patient foodservice, cafeteria service, and special catering functions. The Cook prepares food in accordance with standardized recipes and production sheets, and assists in production planning. The role involves following instructions for seasoning, preparation, and portioning of foods according to diet specifications and serving sizes. The Cook also ensures a safe work environment, follows infection control guidelines, and maintains organization in storage areas.

Requirements

Must be able to read, write, and perform simple math.
Must be able to report to work fit for duty and free of any adverse effects of illegal drugs, medical marijuana, prescription medication, and/or alcohol.
Must be able to effectively communicate both orally and in writing with other individuals.
Verbal ability to communicate to co-workers and management in a professional manner.
Ability to follow oral and written instructions and work with limited supervision.
Ability to comprehend a wide range of service skills.
General knowledge and skills required for operating foodservice equipment.
Ability to comprehend a wide range of service skills and coordination of details when working with co-workers.
Ability to read and comprehend MSDS information, chemical usage, and written communication in infection control guidelines.
Knowledge and understanding of State Health Regulations.
Must be able to lift to 25 pounds with no assistance.
Must be able to stand for long periods of time.
Stooping, bending, and reaching overhead is required.

Nice To Haves

High School diploma or GED preferred.
Serve-Safe Certification also preferred.
Previous experience may shorten training time.

Responsibilities

Assists others in maintaining a clean facility and completes daily cleaning sheets.
Prepares hot/cold food and baked items for patient foodservice, cafeteria service, and special catering functions according to standardized recipes and production sheets.
Assists in production planning as needed.
Follows instructions for seasoning, preparation, and accurate portioning of foods in accordance with diet specifications and serving sizes.
Aides in planning menus for patients or cafeteria as needed.
Assures a safe work environment and follows infection control guidelines.
Assists in food labeling procedures.
Cleans and sanitizes food prep and production areas according to State Health Guidelines.
Meets attendance expectations and adheres to WRMC’s Dress Code Policy.
Maintains and organizes the walk-in cooler and freezer.
Performs catering duties if assigned by Chef.
Meets hospital and department education requirements.
Stacks and maintains storage of supplies in appropriate areas in accordance with State Health Regulations.
Completes all job tasks assigned by Supervisors or Chef in a timely manner.
Performs other duties as assigned by supervision.