The Cook prepares
and serves well balanced meals according to a planned menu; monitors
proper use of food supplies to minimize waste and ensure freshness
and quality; follows nutritional requirements in preparing foods;
maintains a safe and clean work area; utilizes and cleans kitchen
equipment in a proper and safe manner; reports equipment needing
repairs or replacement; performs minor equipment repairs as
necessary; assists in daily clean-up of kitchen, service and storage
areas; stores or disposes of any unused foods; assists in stocking,
ordering, and inventory of food and supplies; monitors and records
temperatures of refrigeration equipment; lifts and carries cartons of
food, juice and milk cartons, and serving containers.
Cooks follow recipes at varying
levels of difficulty and plan and schedule cooking procedures such
that meals are ready at the correct temperature and time. Cook
foodstuffs according to menus, special dietary or nutritional
restrictions, and numbers of portions to be served; follows
established schedules in cooking, baking, sanitation, and related
activities; determines proper cooking time and temperature; takes
inventory of supplies on hand and orders food supplies, ingredients,
and other consumables on a scheduled basis as determined by menu and
estimated number of diners; cleans and sanitizes all food preparation
equipment and ensures that it is kept in safe and operable condition;
prepares snacks/food for special events; demonstrates continuous
effort to improve operations, decrease turnaround times, streamline
work processes, and work cooperatively and jointly to provide quality
seamless customer service; ensures a safe work environment for self
and co-workers by upholding the safety rules, compile and maintain
records of food use and expenditures. Cooks are responsible for
maintaining accurate food inventories and rotating stock items and
for preparing and delivering food trays to patients.
Demonstrates excellent verbal and written communication skills.
Works well with others in a spirit of teamwork and cooperation. Shows
awareness of differences, and adjusts communication to meet the
diagnostic and/or age specific needs of the patient. Maintains
therapeutic boundaries. Work cooperatively with other employees,
patients, families, visitors and the general public. Maintain a
professional demeanor, positive attitude, and engages in constructive
interactions. Treats others with respect. Demonstrated ability to
collaborate and compromise. Work cooperatively with treatment team.
Accept constructive feedback regarding performance. Provide
constructive feedback to coworkers and new staff.
accordance with established safety protocols; is familiar with and
able to implement emergency preparedness and infection control
protocols. Knowledge of sanitation procedures. Act to promote patient
safety standards. Uses patient identifiers to assure that patients
receive appropriate foods in adherence to prescribes special diets
and allergy alerts. Assures doors and equipment remain secured at all
times. Maintain positive work safety record, advocates safety
practices, and assures patient safety and well-being. Participate in
maintenance of a clean, orderly and safe environment; emergency
preparedness, and infection control. Report need for repairs and
maintenance to appropriate personnel. Maintain supplies and
equipment, and assure safe and sanitary storage of items on the
Adheres to established facility and
department guidelines and protocols. Supports facility mission,
vision and values. Maintain positive attendance record and
consistently arrives in a timely manner. Adhere to facility standards
of conduct and policies and procedures. Ordering and purchasing
supplies to meet meal planning requirements while remaining within
the allotted budget is a key role.
Maintain education and
personal development appropriate for position. Attend and
participates in orientation, mandatory training, treatment planning,
and staff meetings. Maintain required certifications. Take initiative
to assure quality service delivery, identify concerns and potential
opportunities for growth. Demonstrate flexibility in meeting
organizational needs. Maintains general expectations. Actively
supports facility mission and program philosophy. Provides coverage
as needed at any of the facility sites. Performs other duties as
Skills, Knowledge, & Abilities:
Methods, materials, and practices of volume food
preparation. Ability to cook good food in a speedy and organized
manner. Prepare palatable meals according to specified menu and
schedule with a minimum of waste. Coordinates multiple tasks
efficiently. Use standard food preparation utensils such as knives,
spoons, tongs and whips. Operate power driven equipment such as a
meat slicer or mixer. Comprehend and make inferences from materials
written in the English language. Learn job-related material primarily
through oral instruction and observation which takes place mainly in
an on-the-job training setting. Perform physical inventories and keep
records. Sanitary methods used in food preparation and related
activities. Observe or monitor objects and people's behavior to
determine compliance with prescribed operating or safety standards.
Review or check the work products of others to ensure conformance to
standards. Train and coordinate the work of part-time assistants
engaged in volume food preparation. Maintains professional
therapeutic relationships with staff, patients, families and
visitors. Excellent communication skills, interpersonal skills and
team-building skills. Excellent organizational and leadership skills.
Ability to remain calm in hectic circumstances. Demonstrates
effective critical thinking, problem solving. Able to maintain
patient confidentiality. Work safely without presenting a direct
threat to the incumbent or others.
Requires high school graduate or equivalent. Prefer
completion of, or enrollment in, a culinary program;
Must possess a current Tulsa County Food Handler's
Permit at the time of hire.
years of experience in educational, hospital, or related
institutional volume food preparation, including one year preparing
meals according to specialized diets.
physical demands described here are representative of those that must
be met by an employee to successfully perform the essential functions
of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
Must be at least 21 years of age. Keen sense of taste and smell.
Excellent hand-eye co-ordination; Good memory for details. Remain in
a standing position for extended periods of time. Make continuous or
repetitive arm-hand movements, such as slicing or chopping food. Bend
or stoop repeatedly over time, such as removing items from stove,
oven or refrigerator. Clean work area and equipment using broom, mop,
sponge, cleaning solution or other appropriate tool or material. Move
objects between 20-50 pounds short distances (20 feet or less).
Physical strength necessary to implement patient behavioral crisis
intervention. Able to sustain physical activity eight hours a day and
remain on feet eight hours per day. Hearing, vision, sensory, and
emotional stability sufficient to perform essential job functions.
Able to deal with stressful situations and changing priorities.
Access to reliable transportation; maintains reliable attendance
record and arrives in a timely manner.
Conditions of Employment:
Satisfactory reference and background investigation checks.
Criminal charges or convictions that occur while employed with SMBHS
must be reported within 24 hours to Human Resources. Completion of a
pre-employment drug screening and completion of post-employment drug
or alcohol tests upon reasonable suspicion of use. Completion of all
required paperwork prior to reporting for work. Completion of
pre-employment physical, proof of Rubella inoculation, TB screening
upon hire and annually thereafter, complete or waive HBV series.
Successful completion of initial orientation and competency
assessment. High standards of hygiene and safety must be adhered to.
Attendance at all mandatory dietary meetings; completes annual CEUs,
Indoors. Kitchens can be hot,
steamy, noisy. Can be hazardous from grease and spills but using the
correct safety precautions can reduce chances of accidents. Requires
long periods of standing, bending, and lifting. May include nights,
weekends, and holidays.. The kitchen can be a stressful,
high-pressure work environment, with focus on scheduled deadlines.
Exposes employee to contagious or infectious diseases and to
potentially hostile patients and situations. Non-smoking and drug
free workplace. Kitchen communication is often blunt, honest and
Universal Health Services - 17 months ago
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Shadow Mountain Behavioral Health System is a psychiatric hospital offering a comprehensive continuum of behavioral healthcare services...