DESCRIPTION OF POSITION:

The Cook is responsible for preparation and cooking a variety of foods, including special diets. Work involves cooking within recipe and menu requirements and under the supervision of the Director of Food Services.

EDUCATION/LICENSURE:

• Two years’ cooking experience in a Healthcare environment required.
• Prior experience in hospital food service preferred.
• Valid Nevada Food Handler Certification.
• Valid Serve Safe Certification preferred.

• CPI obtained within 60 days of hire

  Knowledge and Experience:

• Demonstrates sound leadership skills

• Knowledgeable on state and local code requirements for food service establishments.
• Ability to prepare food combinations that add interest, contrast, and variety to a menu.
• Knowledge of appropriate safe food-handling techniques.

SKILLS AND ABILITIES:

• Ability to lead others.
• Ability to coordinate,
• Flexibility and willingness to adapt to change
• Strong written, oral and interpersonal communication skills.
• Maintains confidentiality of patients at all times.
• Sensitivity and willingness to interact with persons of various social, cultural, economic and educational backgrounds.
• Proficiency with all cooking equipment
• Strong organizational skills with ability to manage multiple tasks and meet deadlines.
• Strong written and verbal communication skills with the ability to convey detail or important spoken instructions to others accurately.
• Ability to work with people with a variety of background and educational levels.
• Ability to work in a fast-paced, expanding organization.
  Physical Requirements:

While performing the duties of this job, this position is frequently required to do the following:

• Stoop, kneel, crouch, reach, and stand for sustained period of time.
• Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.
• May use hazardous chemicals.
• Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.
• Express or exchange ideas orally and potentially loudly, accurately, or quickly.
• Hearing within normal hearing ranges.
• Lift up to 50 pounds, exert up to 100 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Minimum standard of visual acuity with or without correction.
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

KEY RESPONSIBILITIES:

• Prepares and cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
• Cooks foods to ensure proper cooking temperatures for foods.
• Knowledge of medically necessary textures for patients.
• Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Directs activities of one or more workers who assist in preparing and serving meals.
• Knowledge of Nevada Food Health code requirements.
• Monitors activities of one or more workers who assist in preparing and serving meals.
• Bakes breads, rolls and other pastries.
• Cleans, cuts, and cooks meat, fish, and poultry.
• Compiles and maintains records of food use and expenditures.
• Adheres to all appropriate sanitation and safety.
• Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.
• Helps with tracking meal counts for monthly report.
• Takes inventory of supplies and equipment.
• Assist in training new employees.
• Washes pots, pans, dishes, utensils, and other cooking equipment.
• Monitors all equipment temperature.
• Monitors all hot and cold food temperatures.
• Logs all food holding temperatures and serving temperatures.
• Monitors production levels to minimize waste without compromising proper food service levels.
• Monitors three compartment sink temperatures as well as dishwasher temperatures.
• Upholds the Organization’s ethics and customer service standards.
• This job description is not intended to be all-inclusive. Employee may perform other related duties as required to meet the ongoing needs of Reno Behavioral Healthcare Hospital.

While performing the duties of this job, this position is frequently required to do the following:

• Stoop, kneel, crouch, reach, and stand for sustained period of time.
• Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.
• May use hazardous chemicals.
• Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.
• Express or exchange ideas orally and potentially loudly, accurately, or quickly.
• Hearing within normal hearing ranges.
• Lift up to 50 pounds, exert up to 100 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Minimum standard of visual acuity with or without correction.
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside