Cook - Bristol Hospital
Job Details
Entry
BHI Bristol Hospital Main Cam - Bristol, CT
Full Time
None
Any
Job Summary

At Bristol Health, we begin each day caring today for your tomorrow.  We have been an integral part of our community for the past 100 years. We are dedicated to providing the best possible care and service to our patients, residents and families.  We are committed to provide compassionate, quality care at all times and to uphold our values of Communication, Accountability, Respect and Empathy (C.A.R.E.).   We are Magnet ® and received the 2020 Press Ganey Leading Innovator award for our rapid adoption and implementation of healthcare solutions during the COVID-19 pandemic.  Use your expertise, compassion, and kindness to transform the patient experience.  Make a difference.  Make Bristol Health your choice.  

 

Plans and performs a variety of operations to prepare and cook various main courses and special food stuffs for hospital patients and for cafeteria food services.  Responsible for keeping all preparation areas clean.

 

Essential Job Functions and Responsibilities:

Prepares Food

  • Opens kitchen, sets up production preparation area, unlocks coolers and storage areas.  Reviews menus and production sheets for the days activities; refers any questions or concerns to supervisor.
  • Uses recipes to accurately prepare all food items; if recipe is not available notifies supervisor; follows production sheets for the amounts to prepare.  Insures all foods are freshly prepared as procedures as recipes dictate.  Always follows batch cooking procedure when applicable.
  • Insures that all food items are always prepared on time for patient tray line, cafeteria, and catering events.  Reports any product spoilage or shortages, or substandard quality to supervisor, and properly handles all leftovers according to specified procedure.
  • Takes and records food temperatures at midpoint of tray line service and ensures that food is within acceptable standards.

Uses and maintains equipment and sanitizes work areas

  • Appropriately uses kitchen equipment including knives, slicers, food choppers, mixers, stove, ovens steamers, and fryers.  Instructs and oversees food service workers and pot washer.
  • Cleans equipment after each use according to procedures.
  • Cleans and sanitizes work areas upon completion of each process.
  • Reports any defective equipment other safety/sanitation issues to supervisor.

Attends meetings and performs other duties as required

  • Attends and participates in scheduled cook’s meetings.
  • Performs additional related duties as requested or as dictated by responsibilities.
  • Performs department closing responsibilities as assigned.

Demonstrates dependability

  • Follows directions without repeated instruction.
  • Completes assigned tasks correctly and within time frame.
  • Follows safety and sanitation rules at all times.
  • Is on duty and ready to work on time.
  • Agrees to work when asked during staffing shortage.
  • Follows the standards for acceptable attendance.
  • Takes breaks only when own work and team’s work is complete.

Demonstrates initiative

  • Initiates tasks without being told (knows and follows routine without reminders).
  • Identifies potential problems and solves them effectively.
  • Recognizes when someone needs help and assists without being asked.
  • Recommends improvements to own job and department’s work in general.
  • Suggests menu items for patients, cafeteria, and catering.

 

 

Qualifications

Educational / Minimum Requirements:

High School Diploma or GED preferred.

One to three years institutional cooking, quantity food production

 

State/Federal Mandated Licensure or Certification Requirements:

None

 

Bristol Hospital Mandated Educational Requirements:

General orientation at time of hire. Fire/Safety/Infection Control annually. Other programs as mandated by Hospital.

 

Special Requirements:

Knowledge of Standards Measures, knowledge of proper use of knives, knowledge of proper sanitation practices, recipe reading and comprehension and conversion, basic cooking skills, institutional food production, experience in using cooking equipment, slicer food chopper, mixer, ovens and fryer.  Ability to work independently.

 

Physical Requirements:

Physical ability including but not limited to bending, reaching, standing, walking and lifting 15-30 pounds.  Prolonged standing at periods of 3 or more hours at a time is required.  Ability to verbalize so the average person can comprehend.  Visual and hearing acuity correctable to normal.

 

Work Environment:

Includes temperatures to 0 degrees F to 100 degrees F, noisy kitchen environment, working with cleaning chemicals and sanitizers.

 

Cognitive Requirements:

Read and write, basic math skills.  Ability to read, comprehend and execute written and oral instructions.

 

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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