Cook - Chambersburg Hospital - Day/Evening

Day/Evening Rotation
Every Other Weekend/Holiday Rotation
Rotation between shifts: 5a-130p; 530a-2p; 11a-730p

Under the direction of the Cook II, uses a variety of kitchen utensils/equipment to cook and prepare food appropriate to meet patient's nutritional needs; cooks and prepares food for catering and cafeteria areas in compliance with recipe and presentation standards. Performs appropriate cleaning/sanitation activities in accordance to departmental standards.

Essential Functions and Responsibilities
Unit Based Essential Functions and Responsibilities

Core Values: Service, Integrity, Compassion
1. Demonstrates service excellence and patient and family centered care by showing respect, honesty, fairness and a positive attitude toward all customers.
2. Maintains confidentiality.
3. Demonstrates dependability, to include attendance and punctuality.
4. Is accountable - takes initiative and ownership of issues.
5. Displays a professional demeanor. Represents hospital in a positive way. Has a compassionate working relationship with patients and families.
6. Assumes personal responsibility for 2-way communication. Communicates and listens effectively with patients, families, coworkers, other departments, physicians/providers and community.
7. Supports coworkers, initiatives and a patient and family centered philosophy; pitches in; does own part and helps others.
8. Works to continuously improve work environment/processes (Performance Improvement). Demonstrates a patient and family centered focus when considering/developing improvement solutions.
9. Represents willingness/enthusiasm to create, embrace and facilitate change.
10. Develops self and others; supports a learning environment; leads by example. Encourages patients and families to give feedback and suggestions for improvement.
11. Develops working relationships critical to the organization including patients, families, coworkers, other departments, physicians/providers and community.
12. Encourages others by providing recognition and support.

Technical Excellence
1. Thinks critically; utilizes sound judgment; promptly reports potential risks.
2. Maintains state of art knowledge of area of specialty, healthcare trends and practice, and populations served.
3. Maintains a level of computer literacy appropriate to their role.
4. Meets and maintains current all unit specific and organizational skills/competencies, certifications/licensures, as required.
5. Completes hospital-required reviews, e.g. HIPAA, safety, health screening,
care concerns, and others as assigned.
6. Adheres to National Patient Safety Goals.

Job Class Specifics
1. Maintains both patient and employee confidentiality.
2. Demonstrates commitment to the values of the department to ensure the quality of service provided.
3. Demonstrates knowledge of own role in the event of a fire.
4. Demonstrates high standards of personel hygiene; washes hands using proper technique.
5. Wears approved hair restraints in food preparation areas.
6. Demonstrates proper glove usage. (both non-latex and cutting gloves).
7. Demonstrates cost effectiveness as evidenced through efficient use of materials and personnel resources.
8. Documents refrigeration/freezer equipment temperature logs and labels/dates in reach-in and meat cooler.
9. Demonstrates proper food handling techniques; monitors food for attractive garnishes, proper portion sizes, and work flow in accordance with HACCP guidelines.
10. Ensures all food has been properly taste tested prior to meal service.
11. Attends scheduled inservice programs.
12. Calculates weights and measures using all units of measurements; accurately computes ratios and volumes of recipe requirements.
13. Prepares all special patient requested items as written by the diet office in a timely manner so patient tray assembly and distribution are not delayed.
14. Directs proper cleaning and sanitation procedures as evidenced by results of Quality Assurance activities.
15. Takes direction well from management and puts instruction into effect.
16. Communicates well with others as evidenced by proper and timely job completion.
17. Reads recipes; understands the staging of ingredients to insure satisfactory product outcome.
18. Cleans each piece of equipment immediately after use; has adopted the "clean as you go" policy; performs other cleaning as assigned.
19. Plans cooking schedule to ensure that foods will be ready at specified times; does not prepare too early.
20. Completes Daily Production logs.
21. Completes waste log daily.

General Requirements

The following requirements are expected of all employees:
Core Values: Integrity, Compassion, Excellence, Service
Annual Health Screening with Infection Control and Blood Borne Pathogens Education
Safety Awareness: Hospital Fire, Safety, and Disaster procedures
Confidentiality: Maintains employee and patient confidentiality.
Attendance: Regular attendance is an essential function of the position
Leadership Standards:
Character: Attitude, Integrity, Role Modeling
Job Performance: Results orientation, Customer focus, Decision making, Awareness
Interpersonal Skills: Communication, Relationship-building, Team player, Celebration
Innovation: Breakthrough thinking, knowledge-building/sharing, Coaching/enabling, System Vision & Management
Physical and Mental Requirements: Classified as heavy work by the Dictionary of Occupational Titles: Exerting 50 to 100 pounds of force occasionally, and/or 25 to 50 pounds of force frequently, and/or 10 to 20 lbs of force constantly in order to move objects.
- Stands and walks throughout department constantly on tile surfaces.
- Lifts up to 35 pounds to and from all levels constantly.
- Pushes/pulls carts and equipment of up to 50 pounds constantly throughout the department.
- Occasionally climbs to heights of up to 2 feet.
- Good arm/hand motor skills to grasp hand tools, chop food, etc. frequently.
- Ability to distinguish tastes.
- Lifts up to 50 pounds to and from floor to waist level on an occasional basis
- Carries up to 10 pounds constantly.
- Frequently bends, squats and twists.
- Reaches occasionally to heights up to 2 feet overhead.
- Near-visual acuity within color discrimination for judging appearance and condition of foods and displays.
- Auditory acuity sufficient to hear normal voice tone when not facing an individual or by phone.
- Possesses good general mental health; ability to follow oral and written instructions; ability to communicate effectively in both verbal and written form; ability to speak, read, and write in English.
Working Environment: Typical indoor kitchen environment; frequently exposed to hazards normally found in food service area (ie: potential hazards from wet or slippery floors, cuts, burns, chemicals, etc.).
Reporting Structure: Reports to the Assistant Director Food and Nutrition Manager. In his/her absence reports to the Director of Food and Nutrition or designee. This position takes direction and guidance regarding work responsibilities from the Cook II.
Disclaimer: These essential job functions are requirements of the position which must be performed either with or without reasonable accommodation. The essential job function list is intended to be a guide rather than a limitation. The Chambersburg Hospital possesses the right to add new responsibilities to the list as business demands dictate. Some of the essential job functions may exclude individuals who pose a direct threat/significant risk to the health and safety of themselves or others.

By identifying essential job functions, we are in no way stating or implying that these required tasks are the only activities that are to be performed by the employee occupying this position. In addition, employees will also be expected to follow any other job-related instructions and to perform any other job-related duties that are included in the job description. The preceding requirements represent only the minimum acceptable levels of knowledge, skills, and/or abilities that a job incumbent must possess; in order to perform the job successfully, the incumbent will possess additional aptitudes so as to perform the other duties that the job description entails.
Revised Date: 04/02/2013

Qualifications and Standards
Education: High school graduate or the equivalent required. Technical/vocational coursework specializing in hotel or institutional cooking preferred.
Experience: Experience applying customer service behaviors and communication skills required.
Minimum of 1 to 2 years institutional food preparation as a cook in a Hospital or a restaurant setting is required; knowledge of modified/restricted diets and portion control required. Demonstrated ability to operate convection oven, combo oven, tilt grill, steamers, 35 qt. mixer, buffalo chopper, and ability to properly handle cutlery.
Certifications/Licensure: None required.