Cook-FT

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    "ExternalDescriptionStr": "<p><strong>Staff Position Description</strong></p>\r\n<p><strong>Position Title: </strong>Cook <strong>Position Code:</strong> Cook-8230</p>\r\n<p><strong>Department:</strong> Nutrition Services <strong>Safety Sensitive:</strong> Yes</p>\r\n<p><strong>Reports to:</strong> Manager/Director <strong>Exempt Status:</strong>&nbsp;No</p>\r\n<p><strong>Position Purpose:</strong></p>\r\n<p>All KHI employees are expected to perform their respective tasks and duties in such a way that supports KHI&rsquo;s vision of providing the region&rsquo;s best clinical care and patient service through an environment that fosters respect for others and pride in performance.</p>\r\n<p><strong>Key Responsibilities:</strong></p>\r\n<p>&middot; Responsible for daily preparation of foods in a high volume fast paced operation. The type of foods this position prepares and tasks assigned depend on the area working (see below).&nbsp;</p>\r\n<p>&middot; All food prepared meet quality and timing expectations to ensure patient and customer satisfaction.</p>\r\n<p>&middot; Recipes are consistently and accurately followed.</p>\r\n<p>&middot; Food temperatures meet regulatory and quality standards.</p>\r\n<p>&middot; Food are labeled, dated, and covered per policy and regulatory standards.</p>\r\n<p>&middot; Food safety and cleanliness standards are met at all times. Work area(s) are maintained according standards set by regulatory agencies and department expectations.</p>\r\n<p>&middot; Forecasting is required to minimize under or overproduction.&nbsp;</p>\r\n<p>&middot; This position may participate in catering assignments involving upscale meal preparation and service.&nbsp;</p>\r\n<p>&middot; Supervises staff in the absence of other NS management team ensuring all quality, productivity, and sanitation standards are met and tasks are completed as assigned.</p>\r\n<p>&middot; Effectively and proactively communicates with coworkers and leadership to ensure department goals and expectations are met.</p>\r\n<p>&middot; Takes an active role in achieving patient satisfaction goals by ensuring food meets quality standards, i.e. taste, presentation, and temperature standards.&nbsp;</p>\r\n<p>&middot; Takes an active role in achieving customer satisfaction by ensuring food meets quality standards at all times. Has food ready on time.&nbsp;</p>\r\n<p>&middot; Ensures service areas are never left without food.</p>\r\n<p>&middot; Performs other duties as assigned.</p>\r\n<p><strong>Room Service Cook:</strong> Prepares room service hot food. Restaurant cooking to order is required. Ensures food is ready for service periods. Food is prepared in ticket order. Effectively and proactively communicates ticket status to line staff and prepares food according to standards to ensure timing goal is met.</p>\r\n<p><strong>Hot Prep Cook:</strong> Prepares bulk hot food for room service. Supports the room service hot line at dinner meal service to ensure timing goals are met. Responsible for preparing the daily scratch prep Caf&eacute; soup. Ensures blast chiller leftover foods are stored appropriately and amounts are communicated to leadership. Provides breaks for Caf&eacute; cook. Assists with Caf&eacute; and Fresh Station cook tasks when needed.</p>\r\n<p><strong>Caf&eacute; Cook:</strong> Responsible for the preparation of all Caf&eacute; hot food. Ensures food is ready on time. Batch cooks products to ensure high quality throughout meal service. Ensures line does not run out of food. Brings new menu ideas to promote customer satisfaction and increase Caf&eacute; revenue.</p>\r\n<p><strong>Grill Cook:</strong> Responsible for the preparation of Caf&eacute; grill foods. Ensures food is ready to serve on time. Brings new menu ideas to promote customer satisfaction and increase Caf&eacute; revenue. Excellent customer service required. Also requires excellent organization skills to meet high customer volume in a timely manner.</p>\r\n<p><strong>Fresh Station Cook:</strong> Responsible for planning, preparation, and serving all Fresh Station entrees. Works with Production Manager to promote customer satisfaction and increase Caf&eacute; revenue. Excellent customer service required. Also requires excellent organization skills to meet high customer volume in a timely manner.</p>\r\n<p><strong>Qualifications:</strong></p>\r\n<p>&middot; Strong multitasking skills are essential.&nbsp;</p>\r\n<p>&middot; Ability to apply knowledge of food sanitation, basic HACCP requirements, and proper hygiene to both work and personal habits</p>\r\n<p>&middot; possess the skill to utilize resources in an organized and cost effective manner</p>\r\n<p>&middot; Ability to do manual tasks at a fairly rapid pace.&nbsp;</p>\r\n<p>&middot; Requires the ability to read, write and effectively communicate in English and to perform basic math.</p>\r\n<p>&middot; Ability to accurately use measuring tools and follow recipes.&nbsp;</p>\r\n<p>&middot; Effective listening skills and the ability to follow through with directions are essential.&nbsp;</p>\r\n<p>&middot; Ability to work under stress of deadlines, work independently, and work as part of team. Pending position, schedule must permit early morning or evening shifts, as well as days, weekends and holiday shifts.</p>\r\n<p><strong>Certification/Licensure:</strong></p>\r\n<p>Employee must have one of the following:</p>\r\n<p>&middot; A current and original ANSI-accredited food handler certificate will be acceptable and recognized by the EHD in accordance with Arizona State Ordinance requirement.</p>\r\n<p>&middot; For the purposes of the Arizona State Ordinance, other Arizona County food handler cards will be accepted and valid until the card expires.</p>\r\n<p><strong>Preferences:</strong></p>\r\n<p><strong>Certification/Licensure:&nbsp;</strong>Culinary certification desirable.</p>\r\n<p><strong>Experience:</strong></p>\r\n<p>&middot; Minimum 2 years of previous quantity cooking experience.</p>\r\n<p>&middot; Healthcare experience for Patient Cooks.</p>\r\n<p><strong>Special Position Requirements:</strong></p>\r\n<p><strong>Exposure Categories:</strong></p>\r\n<p>&middot; Category II: Expected duties have possible, but not routine, potential for exposure to blood, body fluids or tissues</p>\r\n<p>&middot; Other potential hazards: Exposure to fumes and skin irritants from a variety of approved cleaning chemicals.</p>\r\n<p><strong>Work Requirements:</strong></p>\r\n<p>&nbsp;&middot; Must be able to lift and carry up to 50 pounds.</p>\r\n<p>&middot; Stand for long periods of time, stoop, bend, and reach.</p>\r\n<p>&middot; Work is performed in an open kitchen and requires going into refrigerators and freezers.</p>\r\n<p>&middot; Requires the use of a variety of chemicals specifically designed for required cleaning and sanitizing.&nbsp;</p>\r\n",
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