HCA, Hospital Corporation of America Cook II in Conroe, Texas
POSITION SUMMARY :Under the general direction of the Chef / defined leadership, the Cook I I position is responsible for preparing food items for patient tray line, cafeteria, and hospital functions in a safe and sanitary manner. Position is accountable for maintaining a clean and organized area and ensuring that standardized recipes and portions are being followed.
III. PERFORMANCE STANDARDS:A. ADMINISTRATIVE (% OF TIME = 35%) 1. Utilizes product knowledge of food items including recipes, portions, temperatures, storage, and ingredients.
Prepares both regular and modified food items according to standardized recipes and production sheets.3. Plates and garnishes food appropriately according to established need.
4 Possesses working knowledge of equipment including cleaning, temperatures, safety procedures, operation, and assembly/disassembly.5. Employee reflects HCA values and sensitivity to HCA ethics and compliance principles in his/her daily activities. a. Adheres to policies on appropriate access. b. Respects patient Confidentiality.
Upholds code of conduct.6. Completes all position responsibilities as well as any other related duties as directed by the Chef or designee.
B. TECHNICAL (% OF TIME = 15%)1. Follows standardized recipes accurately in preparing all food products. Appropriately adjusts recipe according to volume or need. 2. Utilizes principles of infection control and sanitation in the preparation, serving, and storage of food products. 3. Serves on patient tray assembly line assuring that the patient tray set up is completed accurately in content, location of tray components and is attractive. 4. Ability and experience to appropriately judge the quality of food and to appropriately season food. Cook II must be able to produce consistently high quality food achieving similar result. 5. Is sufficiently organized to meet service deadlines (i.e. patient tray line, cafeteria, special function).
C. INTERACTIVE ( % OF TIME = 15% )1. Maintains own professional growth and actively participates in all in-service training and departmental meeting with a focus on providing input regarding improving the quality of services in the facility. 2. Adequate comprehension of English language to allow effective communication in both written and verbal form to fulfill position responsibilities. 3. In collaboration with the Food Service Supervisor and/or the Manager of Food and Nutrition Services, establishes priorities for activities based on work demand. 4. Ensures that problems or concerns regarding the Department and other related areas are communicated with the Food Service Supervisor or Manager of Food and Nutrition Services, as appropriate.
D. CUSTOMER SERVICE (% OF TIME = 35%)1. Displays initiative to see processes through to completion and offers assistance without being asked. 2. Consistently demonstrates behavior which reflects that working as a team is more important than self-interest. 3. Demonstrates interpersonal competencies such as problem-solving, negotiation, and conflict management. 4. Protects confidentiality of patients/co-workers, respecting their dignity, privacy, and differences.
IV. EDUCATION AND EXPERIENCE REQUIREMENTS:A. One year or more cooking experience in a hospital, restaurant, hotel or other commercial food service setting preferred.
Title: Cook II
Location: Texas-Conroe-Conroe Regional Medical Center - Conroe
Requisition ID: 06437-65220