Cook Mid City Location Baton Rouge, LA (Mid City area) : JOB PURPOSE OR MISSION: Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Job performed appropriately for the age population served, as defined in the department's scope of service. PERFORMANCE CRITERIA
CRITERIA A: Everyday Excellence Values - Employee demonstrates Everyday Excellence values in the day-to-day performance of their job.
PERFORMANCE STANDARDS: Demonstrates courtesy and caring to each other, patients and their families, physicians, and the community. Takes initiative in living our Everyday Excellence values and vital signs. Takes initiative in identifying customer needs before the customer asks. Participates in teamwork willingly and with enthusiasm. Demonstrates respect for the dignity and privacy needs of customers through personal action and attention to the environment of care. Keeps customers informed, answers customer questions and anticipates information needs of customers. CRITERIA B: Corporate Compliance - Employee demonstrates commitment to the Code of Conduct, Conflict of Interest Guidelines, and the GHS Corporate Compliance Guidelines.
PERFORMANCE STANDARDS Practices diligence in fulfilling the regulatory and legal requirements of the position and department. Maintains accurate and reliable patient/organizational records. Maintains professional relationships with appropriate officials; communicates honesty and completely; behaves in a fair and nondiscriminatory manner in all professional contacts. CRITERIA C: Personal Achievement - Employee demonstrates initiative in achieving work goals and meeting personal objectives.
PERFORMANCE STANDARDS Uses accepted procedures and practices to complete assignments. Uses creative and proactive solutions to achieve objectives even when workload and demands are high. Adheres to high moral principles of honesty, loyalty, sincerity, and fairness. Upholds the ethical standards of the organization. CRITERIA D: Performance Improvement - Employee actively participates in Performance Improvement activities and incorporates quality improvement standards in his/her job performance.
PERFORMANCE STANDARDS Optimizes talents, skills, and abilities in achieving excellence in meeting and exceeding customer expectations. Initiates or redesigns to continuously improve work processes. Contributes ideas and suggestions to improve approaches to work processes. Willingly participates in organization and/or department quality initiatives. CRITERIA E: Cost Management - Employee demonstrates effective cost management practices.
PERFORMANCE STANDARDS Effectively manages time and resources Makes conscious effort to effectively utilize the resources of the organization — material, human, and financial. Consistently looks for and uses resource saving processes. CRITERIA F: Patient & Employee Safety - Employee actively participates in and demonstrates effective patient and employee safety practices.
PERFORMANCE STANDARDS Employee effectively communicates, demonstrates, coordinates and emphasizes patient and employee safety. Employee proactively reports errors, potential errors, injuries or potential injuries. Employee demonstrates departmental specific patient and employee safety standards at all times. Employee demonstrates the use of proper safety techniques, equipment and devices and follows safety policies, procedures and plans. JOB FUNCTIONS
ESSENTIAL JOB FUNCTIONS include, but are not limited to:
1. Demonstrates proficiency in basic food preparation techniques.
PERFORMANCE STANDARDS: Prepares, washes, trims, and seasons food items for each meal. Measures and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers with proficiency. 2. Consistently produces a good quality product.
PERFORMANCE STANDARDS: Cooks a variety of foods following standardizes recipes and methods of preparation. Meets department standards in baking, roasting, broiling and steaming meats, fish and other foods. Observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed. Tests food being cooked by tasting, smelling and/or piercing to determine that it is cooked. Correctly adjusts heat controls and timers on ovens, grills, etc. as required. 3. Demonstrates good judgment in the ability to organize workflow.
PERFORMANCE STANDARDS: Coordinates distribution of food to serving units at specified time. Carves portions of meat, fish and fowl for individual servings and prepares food for serving units. Apportions servings according to menu combinations or orders for patients. 4. Maintains sanitation, health and safety standards in the work area.
PERFORMANCE STANDARDS: Consistently ensures that proper techniques are used in the storage, handling and holding of all food items, including leftovers. Utilizes kitchen equipment appropriately and safely. Maintains a sanitary and safe work area at all times. 5. Performs all other duties as assigned.
EXPERIENCE REQUIREMENTS One year commercial or institutional cooking experience preferred.
EDUCATIONAL REQUIREMENTS High School Diploma or GED preferred.
SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS Knowledge of cooking measures/procedures. HIPAA REQUIREMENTS: Maintains knowledge of and adherence to all applicable HIPAA regulations appropriate to Job Position.
SAFETY REQUIREMENTS: Maintains knowledge of and adherence to all applicable safety practices appropriate to Job Position including but not limited to: incident reporting, handling wastes, sharps and linens, PPE, hand washing, exposure control plans, environmental rounds to ensure safety.
