JOB TITLE: Cook DEPARTMENT: Dietary JOB RELATIONSHIPS: Responsible to: Director of Dietary/Dietary Manager/Dietitian Responsible for: Dietary aides and Salad Position Interrelationships: Works cooperatively with all hospital employees, medical staff, and visitors. JOB SUMMARY: Prepares and serves morning, noon and evening meals. Prepares sweet rolls, cookies, desserts, and salads for the next day as needed. Serves food at proper temperatures for patients and employees. Serves special diets according to patient needs. Assists with dishwashing and putting away clean items. Completes cleaning duties as assigned. Supervises salad person in correct preparation and serving of salads, desserts and nourishment’s/snacks. Morning cook works 5:45am – 2:15 pm, afternoon cook works 10:30 am – 7 pm. JOB QUALIFICATIONS: Experience: previous experience preferred but not required, able to operate large equipment such as ovens, steamer, tilt-fry pan, microwave, slicer and other equipment as needed. Education: High School or equivalent (GED) Req. Cert./ Registration: none required JOB DUTIES: (This list may not include all of the duties assigned.) • Plan, prepare, and serve breakfast, noon and evening meals according to menu. 2. Plan and serve special diets as needed. Observe patients like, dislikes, allergies and other special requests. 3. Look ahead on menu to see if any pre-preparation is needed for the next day. 4. Supervise salad person and dietary aides in preparation and serving desserts, salads, and nourishments. 5. Assists with washing pots, pans, and other dishes. 6. Puts clean dishes away in proper storage area. 7. Participates in various cleaning duties as assigned. 8. Check-in and put away delivered food/supplies. 9. Prepare and provide food for special events as needed. 10. Afternoon and cook, sweep and scrub floors in kitchen and storeroom. 11. Have good communication skills with other hospital staff, patients, and their families and visitors. 12. Wear appropriate uniform and nametag. No nail polish and only small jewelry is allowed. 13. Attend 9/12 dietary department in-services held throughout the year. 14. Train new staff in positions. 15. Morning cook, take temperature of refrigerators and freezers daily.