Under general supervision, prepares a variety of menu items for the food court. Follows standardized
recipes, and daily production sheets. Follows department policies to ensure high level of food safety and
sanitation. Contributes to continual quality improvement of products, procedures and environment.
1. Prepares hot and cold food items for food court. Assists in the preparation of pre portioned, make
ahead bulk items for patient room service menu.
2. Follows standardized recipes and daily production sheets and accurately records amounts
produced. Delivers all food items prepared to designated serving area in an established
timeframe and at the required temperature. Completes next day's preparation assignments.
Routinely tests food for quality, appearance, flavor, temperature, texture, color and doneness.
3. Fills in for senior cooks and patient cook as needed. Assists in the preparation of the food court
evening menu items.
4. Follows and monitors H.A.C.C.P. food preparation and storage procedures. Follows department
policies and procedures for hand washing, hair restraints, cooling/reheating foods and taste
testing.
5. Stores, holds and transports cold food items at 40°F or below and hot food items at 140°F or
above. Tests food temperatures with approved food thermometer and records in log.
6. Wraps, labels and dates all food items and stores in designated area in an organized manner.
Follows F.I.F.O. principle of food rotation.
7. Cleans and sanitizes all food contact surfaces and equipment after every use to avoid
contamination. Records ppm of sanitizer solution in designated log. Avoids cross contamination
from raw to cooked and ready to eat foods via hands, equipment, utensils and cutting boards.
8. Maintains high levels of sanitation of all equipment by adhering to department policies and
procedures, Health Dept. codes and J.C.A.H.O. regulations.
9. Contributes to a positive working environment and promotes teamwork by taking initiative to
improve overall quality and exceed customer expectations. Maintains clear communication
channels and constructive, sensitive relationships with coworkers, supervisors, patients,
customers, parents and all hospital staff.
Knowledge, Skills, and Abilities
1. Ability to read and understand instruction and use math in food preparation and other duties.
2. Skills to add, subtract and understand numbers, and make comparisons between numbers and
letters.
3. Comprehension of weights measures, recipe conversion and portion control to minimize waste.
4. Customer service skills with ability to exchange information on factual matters, schedule
appointments, greet visitors, explain hospital policies, and/or relay messages to appropriate
personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors
and/or hospital employees. More sensitive situations may be referred to others as appropriate.
Physical Requirements
1. Frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting and
carrying objects weighing 11 to 20 pounds.
2. Frequently stooping and bending, sitting and standing.
3. Frequently reaching and grasping objects below, at, and above shoulder level.
4. Regularly pushing and/or pulling non-motorized equipment e.g., stretcher, food cart, mop, etc.,
weighing 11 to 20 pounds.
5. Regularly grasping and fine manipulation with hands.
6. Regularly proofreading and checking documents for accuracy.
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