St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care.
Provides patients, visitors, and co-workers with outstanding customer service. Works directly with other Cooks in coordinating the total department menu and catering. Responsible for cooking in the retail operation in the preparation of foods, following recipes and standard practices and procedures.
The intent of this job description is to provide a summary of the major duties and responsibilities of this position and shall not be considered as a detailed description of all the work requirements that may be inherent in the position. WORK PERFORMED ESSENTIAL FUNCTIONS: 1. Prepares and cooks to order food requiring short preparation time.
2. Reads food order or receives verbal instructions on food required by patron and
prepares and cooks food according to instruction.
3. Typically, performs fast food cooking duties in preparing food items to be served to
customers.
4. Provides the highest quality of service to customers at all times.
5. Ensures that all foods prepared meets existing standards for quality, freshness,
taste and appearance.
6 Follows basic recipe and/or product directions for preparing, seasoning, cooking,
tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for
consumption in eating establishments.
7. Prepares foods by operating a variety of kitchen equipment to measure and mix
ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and
cutting meat, poultry, or fish for culinary use.
8. Tastes products, reads menus, estimates food requirements, checks production,
and keeps records in order to accurately plan production requirements and requisition
supplies and equipment.
9. May select recipes per menu cycle, prepare bakery items, receive inventory,
move and lift foodstuffs and supplies, and prepare meals for customers requiring special
diets.
10. Cleans and sanitizes work stations and equipment and follows all Hospital and
regulatory rules and procedures.
11. Maintains confidentiality of all materials handled within the Network/ Entity as
well as the proper release of information.
12. Complies with Network and departmental policies regarding issues of employee,
patient and environmental safety and follows appropriate reporting requirements.
13. Demonstrates/models the Network's Service Excellence Standards of
Performance in interactions with all customers (internal and external).
14. Demonstrates Performance Improvement in the following areas as appropriate:
Clinical Care/Outcomes, Customer/Service Improvement, Operational
System/Process, and Safety.
15. Works to assume more responsibility, increase knowledge, and become a more
productive member of the Nutrition Services staff.
16. Demonstrates financial responsibility and accountability through the effective and
efficient use of resources in daily procedures, processes and practices.
17. Complies with Network and departmental policies regarding attendance and
dress code.
OTHER FUNCTIONS: 1. Responsible for training with other cooks and performing recordkeeping duties.
2. May work in catering, tray line and dish room or pots.
3. Other related duties as assigned.
PHYSICAL AND SENSORY REQUIREMENTS: Frequent prolonged standing and
walking for up to eight (8) hours per day, two (2) hours at a time. Is required to perform
duties; handling, firm grasping, twisting and turning is frequent. Frequent lifting, carrying,
pushing and pulling up to 75 pounds. There is occasional stooping, bending and
reaching above shoulder level. Must have the ability for touching as it relates to feeling,
hearing as it relates to normal conversation and seeing as it relates to general vision.
POTENTIAL ON-THE-JOB RISKS : Subject to burns and cuts and punctures. Use
caution to reduce risks. Subject to confined, small spaces - refrigerators, freezers,
approximately five (5) minutes at a time. Subject to slippery surfaces. Use caution to
reduce risks. Operates machinery. Use caution to reduce risks.
ADDITIONAL REQUIREMENTS: Must be adaptable to reassignment.
MINIMUM QUALIFICATIONS EDUCATION: High school graduate or equivalent.
TRAINING AND EXPERIENCE: One year previous experience in large scale food preparation preferred. Will provide on the job training.
Please complete your application using your full legal name and current home address. Be sure to include employment history for the past seven (7) years, including your present employer. Additionally, you are encouraged to upload a current resume, including all work history, education, and/or certifications and licenses, if applicable. It is highly recommended that you create a profile at the conclusion of submitting your first application. Thank you for your interest in St. Luke's!!
