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Cooks Assistant Dietary MSMH

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Location: Lewiston, NY, United States
Date Posted: Jun 25, 2019

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Job Description

Status: Part Time Temporary Facility: Mount St Marys Hospital

Work Schedule: Days with Rotation to Nights Weekend and Holiday Rotation Shift: 1:

Exempt from Overtime: Exempt: No FTE: 0.100000: Bargaining Unit: SEIU Local 1199

Summary:

Performs a wide variety of duties and functions to prepare, season, and serve cold food items for patients, employees, visitors and others following standardized recipes and safe food handling practices. Performs a wide variety of duties under the direction of the First and/or Second Cook in the preparation of hot food items for patients, cafeteria and special function meal service following standardized recipes and safe food handling practices. Performs cleaning and sanitizing duties to equipment and food preparation areas. Replenishes food items for patient, cafeteria and special functions to assure adequate quantities and no interruption of service during meal operations. Complies with Hospital Mission, Patient Bill of Rights, established Hospital and department policies, procedures, practices and objectives; standards for hygiene and personal appearance; standards for food safety; quality improvement program; safety, environmental and infection control standards.

Responsibilities:

EDUCATION
  • High School or Equivalent required
  • Post High School Vocational/Specialized Training preferred

EXPERIENCE
  • 1 month experience in quantity cooking in healthcare or hotel/restaurant as determined by the Manager of Nutrition Services required
  • Additional training in quantity food preparation; demonstrated culinary work experience preferred
  • 6-12 months experience in quantity cooking in healthcare or hotel/restaurant preferred

KNOWLEDGE, SKILL AND ABILITY
  • Knowledge of food service sanitation and safe food handling practices required
  • Ability to read, write, follow oral and written instructions and communicate clearly with others
  • Balance figures
  • Maintain log

WORKING CONDITIONS:
  • Exposed to housekeeping/cleaning agents/chemicals
  • Exposed to hazards from electrical/mechanical/power equipment
  • Exposed to heat, wetness, odors in kitchen areas and/or patient areas
  • Exposed to hazards of steam and heat
  • Subject to many interruptions
  • Subject to hazards of flammable, explosive gases
  • Subject to varying and unpredictable situations
  • Subject to burns and cuts
  • Required Protective Equipment
    • Non Sterile food service Gloves
    • Lab Coat or Apron

ENVIRONMENT
  • Wet: frequent contact with water or other liquid
  • Extreme Heat: temperature hot enough to cause marked bodily discomfort
  • Extreme Cold: temperature cold enough to cause marked bodily discomfort


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