Cook 1

Overview: Prepares food for patients, visitors, and staff using menus, recipes, production sheets, tally sheets, cooking equipment, cooking methods, and using safe food handling techniques to help provide optimal nutritional care and wellness. Ensures that food production is of high quality and that all foods are prepared, cooked, and served in accordance with specified recipes and procedures. Maintains and carries out all NAH policies and procedures. Ensures compliance with all CMS, County and other applicable regulatory agenciesResponsibilities:
Food Preparation

• Follows guidelines of preparation and recipes for all patients and cafeteria meals.

• Follows production tool and/or electronic meal tallies/differentials for food preparation.
• Follows therapeutic diet modifications and guidelines for all patient meal trays, nourishments, snacks and supplements.
• Must be able to read and follow recipes.

Sanitization/Safety

• Adheres to Hazard Analysis Critical Control Point (HACCP).

• Follows the master cleaning guidelines.
• Adheres to food safety guidelines which are established by local health department standards.
• Adheres to established protocol for cleaning of all service ware: remove debris, wash, rinses, sanitize and air dry before storage.
• Adheres to time and temperature control during preparation, service, and storage of all food.
• Adheres to proper cleaning and maintenance of work station-clean, wash, rinse, and sanitize prior to start of preparation, during preparation, and at end of preparation.
• Adheres to physical safety standards.

Resource Management

• Provides assistance to other work areas and follows assigned job routines.

• Provides food and supplies (floor stock) to all patient and non-patient areas.
• Delivers and retrieves patient tray carts to nursing units.
• Works as cashier in retail area.
• Works in dish room.
• Provides cleaning and sanitization support.
• Ability to work patient tray room service, grill, deli, and retail following therapeutic diet and allergy restrictions.

Compliance/Safety

• Responsible for reporting any safety-related incident in a timely fashion through the Midas/RDE tool; attends all safety-related training programs; performs work in a safe manner; monitors work environment for possible safety issues and ensures others are also performing work in a safe manner.

• Stays current and complies with state and federal regulations/statutes and company policies that impact the employee's area of responsibility.
• If required for the position, ensures all certifications and/or licenses are up-to-date and valid prior to expiration dates.
• Competent in therapeutic diet and food allergy knowledge.
• Completes all company mandatory modules and required job specific training in the specified time frame.
• Adheres to infection control guidelines and practices.
• Accurately completes all manual and electronic forms.

Qualifications:Education
High School Diploma or GED, or qualifying experience- Required
Certification & Licensure
VVMC: Yavapai County Food Manager's Card within 30 days of hire- Required FMC: Coconino County Food Manager's Card within 30 days of hire- Required
Experience
Food service with cooking experience- Required Healthcare- Preferred Healthcare is a rapidly changing environment and technology is integrated into almost all aspects of patient care. Computers and other electronic devices are utilized across the organization and throughout each department. Colleagues must have an understanding of computers, and competence in using computers and basic software programs.