Job Information
Catholic Health First Cook LMH in Lockport, New York
Facility: Lockport Memorial Hospital
Shift: Shift 1
Status: Full Time FTE: 1.000000
Bargaining Unit: SEIU Local 1199
Exempt from Overtime: Exempt: No
Work Schedule: Days with Weekend and Holiday Rotation
Hours: 6:00am to 2:00pm
Summary:
Assembles and prepares the hot food production area, and the cold food production area, including the preparation, cooking, service and usage of foods for patients, employees, visitors and others following standardized recipes and safe food handling practices; prepares foods in accordance with same guidelines. . Oversees and assists in the cleaning and sanitizing duties to equipment and preparation areas. Assures adequate quantities of food items available to prevent interruption of service during patient, cafeteria and special function 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.
Mount St. Mary's consists of multiple locations and associate may be assigned as needed.
Responsibilities:
EDUCATION
High School or Equivalent required
Additional training in food service sanitation and safe food handling practices preferred
EXPERIENCE
One (1) to three (3) years' experience in quantity cooking in healthcare or hotel/restaurant required
Two (2) to Five (5) years' experience in quantity cooking in healthcare or hotel/restaurant preferred
Supervisory experience preferred
KNOWLEDGE, SKILL AND ABILITY
Balance figures
Coordinate events
Maintain logs
Ability to read, write, follow oral and written instructions and communicate clearly with others
WORKING CONDITIONS:
Handles emergency or crisis situations
Exposed to hazards from electrical/mechanical/power equipment
Exposed to housekeeping/cleaning agents/chemicals
Subject to hazards of flammable, explosive gases
Subject to burns and cuts
Subject to varying and unpredictable situations
Exposed to hazards of steam and heat
Exposed to heat, wetness, odors in kitchen areas and/or patient areas
Exposed to varying degrees of kitchen elements
Subject to many interruptions
Required Protective Equipment:
Lab Coat or Apron
Non-Sterile Food-Service Gloves
REQNUMBER: 18573