Cook

General Summary

Under moderate supervision, performs a variety of duties in designated areas to ensure the preparation of hot and cold foods for patients and other customers.

Mission

All employees are responsible for extending the mission and values of Baltimore Washington Medical Center by dedicating oneself to providing the highest quality healthcare services to the communities we serve.

Reporting Relationships: Reports to the Supervisor in designated area.

Planning

• Assesses the fluctuating census and cafeteria flow and adjusts production levels.
• Makes suggestions on how to utilize leftovers.
• Informs Supervisor if production sheet and par levels need to be changed.
• Assesses inventory in the freezer to be utilized in the cafeteria.
• Makes suggestions for future specials/theme days.
• Monitors and ensures adequate quantity of foods for next shift/call backs.

Production

• Completes food preparation according to production sheets, par levels, work schedules and recipes.
• Follows recipes-brings any discrepancies to the supervisors attention.
• Understands and adheres to the HACCP guidelines.
• Demonstrates competency on use of blast chiller.
• Advises Supervisor of foods that may be questionable.
• Demonstrates competency in selecting equipment, measurement tools and supplies for intended purpose.
• Demonstrates competency in operating food service equipment.
• Monitors temperatures on food and refrigerators.

Sanitation/Cleaning/Safety

• Adheres to the sanitation standard for food safety and personal hygiene.
• Adheres to safety rules, regulation and practices for all equipment.
• Consistently keeps the work area, equipment, and food storage areas clean, neat and organized.
• Performs special cleaning as assigned.

Service

• Serves food in an attractive manner, according to the serving guide.
• Monitors the quality and appearance of the food during service.
• Maintains serving areas in a clean and orderly manner..
• Utilizes appropriate customer relation skills to ensure that all customers are treated with respect and dignity.
• Informs Supervisor of any concerns regarding food , etc.

Professional Responsibilities

• Shows initiative, independence, resourcefulness and effectiveness in performing own duties.
• Adheres to the department specific personnel policy and procedures as stated in the employee handbook.
• Understands patient rights and follows all requirements.
• Demonstrates effective communication methods and skills, using line of authority appropriately.
• Maintains a satisfactory record on punctuality.
• Attends hospital and departmental meetings as required or assigned

Qualifications Education: High School diploma or equivalency required. Experience: Must have an understanding of institutional cooking in a health care facility. Experience is preferred.