Job Information
Catholic Health Cooks Assistant Dietary MSMH in Lewiston, New York
Facility: Mount St. Mary's Hospital
Status: Part Time w/Benefits
Work Schedule: Days and Evenings with Weekend and Holiday Rotation
Bargaining Unit: SEIU Local 1199
Exempt from Overtime: Exempt: No
Hours:6A-2P/630A-230P and 9A-5P OR 11A-7P
Shift: Shift 1:
FTE: 0.500000:
Summary:
Performs a wide variety of duties and functions to prepare, season, and serve cold food items for patients, employees, visitors and others following standardized recipes and safe food handling practices. Performs a wide variety of duties under the direction of the First and/or Second Cook in the preparation of hot food items for patients, cafeteria and special function meal service following standardized recipes and safe food handling practices. Performs cleaning and sanitizing duties to equipment and food preparation areas. Replenishes food items for patient, cafeteria and special functions to assure adequate quantities and no interruption of service during 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.
Responsibilities:
EDUCATION
High School or Equivalent required
Post High School Vocational/Specialized Training preferred
EXPERIENCE
1 month experience in quantity cooking in healthcare or hotel/restaurant as determined by the Manager of Nutrition Services required
Additional training in quantity food preparation; demonstrated culinary work experience preferred
6-12 months experience in quantity cooking in healthcare or hotel/restaurant preferred
KNOWLEDGE, SKILL AND ABILITY
Knowledge of food service sanitation and safe food handling practices required
Ability to read, write, follow oral and written instructions and communicate clearly with others
Balance figures
Maintain log
WORKING CONDITIONS:
Exposed to housekeeping/cleaning agents/chemicals
Exposed to hazards from electrical/mechanical/power equipment
Exposed to heat, wetness, odors in kitchen areas and/or patient areas
Exposed to hazards of steam and heat
Subject to many interruptions
Subject to hazards of flammable, explosive gases
Subject to varying and unpredictable situations
Subject to burns and cuts
Required Protective Equipment
Non Sterile food service Gloves
Lab Coat or Apron
ENVIRONMENT
Wet: frequent contact with water or other liquid
Extreme Heat: temperature hot enough to cause marked bodily discomfort
Extreme Cold: temperature cold enough to cause marked bodily discomfort
REQNUMBER: 5889