Cook

CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health. With more than 700 care sites across the U.S., from clinics and hospitals to home-based care and virtual care services, CommonSpirit is accessible to nearly one out of every four U.S. residents. Our world needs compassion like never before. Our communities need caring and our families need protection. With our combined resources, CommonSpirit is committed to building healthy communities, advocating for those who are poor and vulnerable, and innovating how and where healing can happen, both inside our hospitals and out in the community.

STATEMENT OF PURPOSE: Reports to the dietary supervisor.  Prepares and cooks the main entrees and coordinates activities in the kitchen in order to provide tasty, attractive and nutritious products for our customers.  Follows facility policy and procedure and the mission and philosophy of the facility.  Performs other duties as assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Organize and plan daily activities in order to complete the job in an efficient and effective manner.
• Recognize and deal with priorities and completes all assigned duties prior to end of shift.
• Meet all established time frames within the shift including start up times and break times.
• Work ahead as necessary to accommodate the needs of the upcoming shift.
• Perform all duties in an independent manner with little or no direct supervision.
• Handle telephone calls with courtesy and accuracy.
• Respect the privacy of all persons and the confidentiality of information that the employee may overhear.
• Understand the duties of other comparable positions in the department so that coverage can be maintained in emergency situations or to help out with unexpected department needs.  
• Recognizes urgencies in co-workers workload and assists in completing their assignments where feasible and demonstrates a “needs no reminder” attitude after directions have been explained.
• All items are pre-prepped or prepared as close to serving times as possible.  
• Batch preparation is utilized on foods which need to be prepared in such a fashion.  
• Proper handling and holding of food is followed.  Hot foods served hot, cold foods served cold.
• Recipes and guidelines are adhered to and portion sizes are followed.  
• Food is tasted for quality upon completion.
• Foods prepared are of optimal quality.  
• Meats are prepared, held and sliced where quality is apparent by color, taste, touch, and temperature.
• Knowledge is demonstrated by knowing if a product is done.

Education: Ability to read and write, follow oral and written instructions and do simple mathematics.  

Experience: 3-5 years experience in an institutional or restaurant cooking.  Will receive additional on-the-job training as needed.