Essential Functions/Responsibilities:

% of Time

(annually)

• Thaws meats and follows safety guide principles

• Maintains clean and properly sanitized food contact surfaces

• Uses thermometers to determine proper food temperatures

• Stores food in the proper manner to avoid contamination

• Washes hands and uses good personal hygiene practices (i.e., fingernails should be trim and clean, hairnets are worn at all times)

• Uses proper food handling procedures: washes hands, wears gloves

• Uses general rule of storage principles First In First Out (FIFO)

• Prepares odd orders of food that are written down on tally sheets which are given to the cooks by the food techs

• Prepares specially prepared food according to the patient's individual health needs

• Follows standardized recipes and menus

• Prepares and serves all items with “eye” appeal

• Cooks and/or reheats food to standards

• Follows safety guidelines for properly cooled food

• Assists in trimming meat properly, vegetable preparation, grinding meat, stirring sauces, preparing soups, and checking on meat while it is cooking, etc.

• Uses proper sanitation principles for cleaning equipment and supplies, meat slicer, cutting boards, utensils, and tables.

• Is consistent with food texture, taste, color and appearance.

• Prepares catering meals for doctor's staff, daily events and tray line service and cafeteria.

• Determines proper amounts of food to be prepared to eliminate the possibility of waste.

• Assists in various ways to make the preparation of meals as time convenient as possible.

• Works cooperatively with other members of staff in kitchen

o Food Aides

o Process Coordinators, Management, Director

o All other outside department staff.

• Focuses on customer based needs and continuous quality improvement.

• Conducts self in a professional manner.

• Follows proper dress code and name badge protocol

• Wears hair restraints, gloves when preparing foods

• Fulfills UnityPoint Health and department required education

o ADA – American Disability Act

o Hazardous Material Competency

o General Equipment Safety

o Keeping You Informed meetings

o People to People

• Serves nutritious meals that enhance the patient's healing process

• Ensures that well-balanced meals are also available to visitors and employees in the cafeteria.

22%

• Performs the duties of cook and should have had previous quantity or institutional cooking experience or have completed an apprenticeship or on-job training program. Previous hospital experience would be desirable.

• ADA – American Disability Act

• Confidentiality Video

• Hazardous Material Competency

• General Equipment safety

• Keeping You Informed meetings

• People to People

Basic UPH Performance Criteria

• Demonstrates the UnityPoint Health Values and Standards of Behaviors as well as adheres to policies and procedures and safety guidelines.

• Demonstrates ability to meet business needs of department with regular, reliable attendance.

• Employee maintains current licenses and/or certifications required for the position.

• Practices and reflects knowledge of HIPAA, TJC, DNV, OSHA and other federal/state regulatory agencies guiding healthcare.

• Completes all annual education and competency requirements within the calendar year.

• Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff. Takes appropriate action on concerns reported by department staff related to compliance.

High School Diploma/GED

1-3 years of experience in/with institutional cooking