Cook - Boone County Hospital : Job Details

Join the Boone County Hospital Nutrition Services team today! Our mission is toimprove and enhance the health and well-being of those we serve. Status: Full-Time, 32 Hours per Week Shift: Days - 8 Hour Shift Shift Time Schedule: Weekdays 10:00 am - 6:30 pm, every other weekend. Days: Monday-Friday We offer competitive pay and agreat benefits package that includes:

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Flexible Spending Accounts (FSA)
• Health Savings Accounts (HSA)
• Life insurance
• Aflac
• Short-term and long-term disability coverage
• Wellness program and reimbursement
• Free access to Boone County Hospital's onsitefitness room
• Generous PTO Accrual Plan
• Sick Pay
• Iowa Public Employees Retirement System (IPERS)
• Employee Assistance Program (EAP)
• Onsite Cafeteria

POSITION SUMMARY: Prepare and cook nourishing food for patients, guests, and employees under sanitary conditions as directed in accordance with established policies and procedures. Perform a variety of tasks in the preparation, service and delivery of food products; interpret recipes, prepare, mix, cook, assemble, portion, serve, and store food for Boone County Hospital cafeteria, Meals on Wheels, and/or patient food service ESSENTIAL FUNCTIONS:

• Complies with the BCH' Standards of Behavior which includes.... Wows the customer, uses good phone etiquette (answers the phone with a smile and within 2 rings), makes safety a top priority, practices an attitude of gratitude, accepts responsibility for their actions, accepts supervision, assists in creating a culture that eliminates gossip and speculation, multitasks as needed, adjusts to changes, dresses in a professional manner, practices good hygiene, is reliable/dependable, has good attendance, cares for the facility, uses technology per job protocol, maintains confidentiality, and represents BCH in a positive way, etc
• Comply with state and federal laws as directed within your job. Follows department and Boone County Hospital policies and procedures. Follows food safety (HACCP = Hazardous Analysis of Critical Control Points) protocol, infection control, food storage, and safety protocol. Documents data per protocol
• Able to prepare and cook under minimal supervision palatable foods that are appetizing in appearance for patients, guests, visitors, employees, and the community from established recipes and menu cycles
• Able to follow standardized recipes, production schedules, and menus
• Portions and garnishes foods per protocol
• Competent to meet tray line speed and accuracy standards
• Complies with department sanitation standards in accordance with the Iowa Department of Inspections and Appeals
• Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens
• Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers, and dry storage areas
• Responsible for proper labeling and dating of foods stored in coolers, freezers, and storerooms
• Follows specific guidelines of diets as prescribed by a physician
• Make sure all foods are served at the appropriate temperature
• Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation
• Washes pots and pans, utensils, and other equipment as needed
• Help Collect dirty trays from patients per protocol if needed
• Help serve customers and stock cafe during Lunch hours
• Attends department staff meetings and house-wide in-service programs as required
• Actively supports and participates in continuous improvement and quality control efforts. Provide input into menus, team procedures, staff meetings, etc
• Maintains a clean and proper uniform with non-skid, slip-resistant shoes and proper hair restraint
• Maintains a neat and adequate supply of stock in their work area per protocol
• Assists with training of new employees
• Performs duties on the task list of jobs assigned and other related duties as required

Education: High School Graduate or GED Equivalent. Must be able to read, write, speak, and understand English, and follow oral and written directions. Experience: 1 to 2 years Kitchen Experience Preferred, not required. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to hot, wet and/or humid conditions. (Hands are frequently wet.) There is an increased risk of burns and cuts due to the frequent handling of hot food items and working around hot equipment. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, sharp items and risk of electrical shock. The noise level in the work environment is usually moderate. The employee is exposed to sick people in this job. Employees are expected to follow proper precautions when near individuals with contagious infections. The employee works in close proximity with others. Their work load may be affected by the speed and competency of coworkers. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Vision must be correctable to view computer screens and read printed information. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus. Hearing must be in the normal range for telephone contacts and other conversations.