Location: Manchester,CT, USA
POSITION SUMMARY: The Cook I position performs a wide variety of functions to ensure high quality, sanitary food service to patients and customers. The primary tasks of this position include but are not limited to: portioning/packaging food items; preparing and cooking high quality hot and cold food items for patients and customers following HACCP and departmental procedures; slicing and cutting food products; following standardized recipes; completion of HACCP and production paperwork; taking food temperatures and calibrating thermometers; setting up hot food to maximize presentation; communication of recipe ingredients and portion size to servers; safe use and maintenance of all production equipment; proper storage and utilization of leftover food products following HACCP and departmental procedures; and helping to maintain the overall cleanliness of the cafeteria and kitchen. # EDUCATION/CERTIFICATION ######## High school diploma or equivalent is strongly preferred but not required.## ######## Completion of annual mandatory ECHN education is required as well as attendance at departmental training provided by management. # EXPERIENCE ######## Two or more years of culinary experience in a health care environment preferred. # COMPETENCIES ######## Must have English reading and verbal communication skills to effectively communicate with co-workers, patients and care providers within the work environment. ######## Must be able to write and follow written instructions in English. ######## Must be able to perform basic math skills such as addition and subtraction to accurately complete required paperwork.# ######## Strong organizational and time management skills are desired. ######## Must have excellent time management skills to be able to balance multiple priorities. ######## Must be able to consistently exhibit considerate interpersonal relations with co-workers and maintain a strong customer service attitude, as demonstrated by behavior, when communicating and interacting with co-workers, patients and visitors. ## # ESSENTIAL DUTIES and RESPONSIBILITIES: Disclaimer: Job descriptions are not intended, nor should they be construed to be, exhaustive lists of all responsibilities, skills, efforts or working conditions associated with the job.# They are intended to be accurate reflections of the principal duties and responsibilities of this position.# These responsibilities and competencies listed below may change from time to time. # # ######### Job-Specific Competency 1.###### Attends monthly department meetings.# 2.###### Attends monthly departmental in-services. 3.###### Wears uniform following the ECHN and department uniform policy including appropriate hair covering at all times. 4.###### Washes hands and wears gloves following serve-safe and state regulatory requirements. 5.###### Completes all paperwork required by the position worked (such as HACCP logs, temperature logs, production sheets). 6.###### Demonstrates a willingness to assist co-workers and adjusts daily work routines to the needs of the department. 7.###### Sets up, restocks and maintains a clean work station following all sanitation and safety requirements. Labels, dates and properly rotates stock. 8.###### Completes work as outlined in the position job flow within the scheduled shift time. 9.###### #Accurately follows package directions and/or recipes when preparing hot and cold food products. 10.## #Completes annual departmental serve-safe food safety training. 11.## #Demonstrates proper cooking techniques as evidenced by the quality and presentation of completed food items, adherence to applicable diet restrictions and customer satisfaction. 12.## Wears personal protective equipment as required. 13.## Completes ECHN annual mandatory education in a timely manner.