First Cook - Food and Nutrition (SOCH)
Department: Food & Nutrition
Schedule: Part time with variable start end
Shift: Days/Evenings
Hours: variable
Job Grade: N12
Union Job: No
Job Details:
*
First Cook - Food and Nutrition (Sisters ofCharityHospital): Promotes and maintains positive service culture. Performs a wide variety of duties and functions to prepare, measure, season, cook, assemble and serve foods for patients/residents, staff, and visitors. Follows standardized recipes for food consistency, and menu guidelines. Adheres to temperature and safe food handling practices. Completes quality assurance and improvement audits and evaluations. Performs a variety of training for associates related to food production skills, food safety, menus, sanitation and related areas. Directs department activities to include food prep, production, assembly, service, storage and distribution for patients/residents, staff and visitors. Associate will perform cleaning and sanitizing duties to work areas, equipment, and wares. Associate will transport equipment, meals and supplies to various destinations according to requests. Adheres to Values in Practice Initiatives and Catholic Health Core Values. REPORTS TO:Production Manager and/or Food Supervisors
                         
SUPERVISORY RESPONSIBILITIES:
None
 
SKILL AND EDUCATIONAL REQUIREMENTS (MINIMUM):
 
EDUCATION REQUIREMENTS: 
·         Associatedegree in culinary arts or related field required -OR-has achieved a Sous Chef designation with the American Culinary Federation or equivalent education and skill/knowledge required.
·         Is Serve Safe certified and maintains certification throughout employment. If candidate does not have certification they must obtain certification with in One (1) year of the date of hire in order to remain in the position.  
 
EXPERIENCE REQUIREMENTS:
·         One (1) to five (5) years cooking in the hospitality industry strongly preferred.  
 
KNOWLEDGE, SKILL AND ABILITY:·         Ability to read and write English·         Ability to follow oral and written instructions·         Ability to clearly and effectively communicate·         Ability to read and tell time
·         Ability to perform basic Math functions
·         Ability to perform both batch and Inline cooking required
·         Ability to demonstrate culinary skills including broils, grills, bakes, fries, sautés' puree, poaches, and all related cooking techniques,
·         Ability to use related equipment and knowledge of applicable standards
·         Knowledge of food safety principles
 
 
 
 
WORKING CONDITIONS:
·         Exposed to hazards from electrical/mechanical/power equipment.
·         Exposed to housekeeping/cleaning agents/chemicals.
·         Subject to hazards of flammable, explosive gases.
·         Subject to burns and cuts.
·         Subject to varying and unpredictable situations.
·         Exposed to hazards of steam and heat.
·         Exposed to varying degrees of kitchen elements.
·         Subject to standing and walking most of the workday.
·         Extreme Cold: temperature cold enough to cause marked bodily discomfort.
·         Extreme Heat: temperature''s hot enough to cause bodily discomfort.
·         Moisture: frequent contact to water or other liquids.
 
PHYSICAL EFFORT:
ACTIVITY & STRENGTH: (MEDIUM)
Low Lift (floor to knuckle): Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Mid Lift (knuckle to shoulder): Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
High Lift (shoulder and above): Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Full Lift (floor to shoulder): Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Carry: Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Push: Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Pull: Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
Overall Strength Category:  Occasional 0 to 2.6 hours/day (21-50 lbs.); Frequent 2.7 to 5.3 hours/day (11-20 lbs.); Constant 5.4 to 8 hours/day (1-10 lbs.)
 
Dictionary Of Occupational Titles
Constant (C) 67-100% Workday
Occasional - Frequent (F) 34-66% Workday
Occasional (O) 0-33% Workday
Not Present (N)
 
Activity - Job Demand
Walk -Frequent
Climb Stairs- Occasional
Stoop -Frequent
Kneel -Occasional
Crouch- Occasional
Reach (immediate)- Frequent
Reach (overhead) -Occasional
Handling -Frequent
Fingering -Frequent
Sitting- Occasional
Standing- Constant
Push Cart -Frequent
Pull Cart- Frequent