Cook

The Cook is responsible for ensuring that food preparation for employees and patients is sanitary and hospital standards are followed. Instructions from the Head Cook and Dietitian must be followed.

ESSENTIAL DUTIES:

1. Perform functions within the kitchen for cooking, serving and cleaning to the level of standards for kitchen functions. 
2. Maintain timely cooking and quick service to promote smooth operations within the hospital. 
3. Ensure that the supply of boiled drinking water meets the needs of staff and patients.   
4. Assist with purchasing and maintaining food and other kitchen supply inventory as directed.    
5. Maintain a high level of personal hygiene in handling food and kitchen facilities.     
6. Maintain compliance with hospital hygiene regulations for the kitchen.  
7. Assist with teaching other staff members regarding cooking and cleaning tasks to ensure quality service provisions.  
8. Complete “shift end” reports for incoming cook.
9. Ensure compliance with infection control policies to prevent disease and reduce infections in the hospital community.
10. Report any malfunctioning of equipment and accessories in a timely manner.
11. Document all inventory for supplies in the kitchen.  

OTHER DUTIES

• Uphold the highest standards of quality and efficiency in line with hospital quality programs (e.g. Safecare, DOH, etc.) requirements.
• Ensure a safe and secure work environment by strictly adhering to infection prevention and control protocols such as but not limited to handwashing, wearing of PPE, etc.
• Commit to sustainable and eco-friendly work practices by minimizing waste, optimizing resource usage and actively participating in initiatives that promote environmental stewardship.

EDUCATION/EXPERIENCE REQUIREMENTS:

1. Minimum Education Required: High School Graduate/Vocational Course Graduate
2. Certificate/License Required; if any: NC II in Commercial Cooking is an advantage
3. Minimum Experience Required: At least six (6) months to one (1) year

KNOWLEDGE, SKILLS & ABILITIES:

1. Experience in kitchen operations
2. In-depth understanding of food health and safety regulations
3. Exceptional time management and organizational skills
4. Excellent verbal communication skills
5. Exceptional physical stamina and strength
6. Ability to work as part of a team