Under general supervision of the Chef Manager, prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.

MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Prepares and cooks food for patients, staff members and hospital catered events and meetings by:

• Preparing food items according to production schedules and menus for the assigned area, i.e., entree, breakfast, vegetable/soup, relief, cafeteria and/or grill cook, etc.
• Using standardized recipes, proper portioning, sanitation and food handling techniques within assigned area.
• Completing advanced planning and proper preparation of food items purchased to ensure elimination of waste.
• Delivering prepared food to proper area at proper time as needed throughout the serving time.
• Completing advance food preparation as the menu dictates or as required.

Maintains working area in a proper state of cleanliness by:

• Maintaining a clean, sanitary and safe work area through correct handling and storage of foods and operation of equipment.
• Communicating problems and needs concerning equipment and food supplies of the kitchen area to the Chef Manager or Supervisor. Reporting supply shortages and/or low stock levels.
• Completing accurate production records for each meal.
• Participating in departmental quality control and quality improvement plans.

Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by:

• Completing other job related duties and projects as assigned.
• Attends Serve Safe Food Handling course every 5 years.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of a high school diploma or equivalent. A minimum of one year experience in a hospital, institutional or restaurant cooking environment is required.

Knowledge & Skills

• Requires the communication skills necessary to follow verbal and written instructions and to read and write legibly.
• Requires the ability to make simple calculations.
• Requires ability to work over a hot cooking surface and handle food that is cooked in hot oil.
• Demonstrates interpersonal and hospitality skills necessary to work cooperatively with others and serve the public in a pleasing manner.

Working Conditions

• Experiences temperature changes when going in and out of refrigerated and deep freeze areas and exposed to heat when working near stoves, ovens, grills and fryers.

Physical Demands

• Requires physical ability and stamina (i.e., to stoop, reach for and lift equipment and to remain on feet for the entire working day) to perform the essential functions of the position.