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:
Bristol Hospital Mandated Educational Requirements:
General orientation at time of hire. Fire/Safety/Infection Control annually. Other programs as mandated by Hospital.
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 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.
Includes temperatures to 0 degrees F to 100 degrees F, noisy kitchen environment, working with cleaning chemicals and sanitizers.
Read and write, basic math skills. Ability to read, comprehend and execute written and oral instructions.
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.