Cook - Temporary

Navajo Preference Employment Act

In accordance with Navajo Nation and federal law, TCRHCC has implemented an Affirmative Action Plan pursuant to the Navajo Preference in Employment Act. Pursuant to this Plan and corresponding TCRHCC Policy, applicants who meet the necessary qualifications for this position and (1) are enrolled members of the Navajo Nation, Hopi Tribe, or San Juan Southern Paiute Tribe will be given preference in hiring and employment for this position, (2) are legally married to enrolled members of the Navajo Nation, Hopi Tribe, or San Juan Southern Paiute Tribe and meet residency requirements will be given secondary preference, and (3) are enrolled members of other federally-recognized American Indian Tribes will be given tertiary preference. Overview

POSITION SUMMARY

The purpose of this position is to provide the highest quality meals to patients, employees, and guests that are prepared and delivered under safe sanitary conditions. Prepare and cook food for patients, employees, and visitors; prepare major meals by following recipes, determining food quantities and following meal time schedules; analyze menus and recipes, standardize recipes and test new products; determine food and beverage costs and assist in implementing cost control procedures; and monitor food service for nutritional, safety, sanitation and quality standards. The incumbent participates in the department’s mission and established goals of and performance improvement programs. Hours of duty are rotating shifts includes weekend and holiday shifts.

Qualifications

NECESSARY QUALIFICATIONS

Education

• Must have a High School Diploma or GED
• Must maintain and have a current valid food handler’s or obtain a valid food handler’s permit within five (5) days of starting the position
• Must agree to obtain a ServSafe Certification within one (1) year of starting in the position and complete as planned in a contractual agreed time period.

Experience

Minimum 1-2 years of institutional or restaurant cooking experience or minimum of 2 years of culinary arts experience

Other Skills and Abilities

A record of satisfactory performance in all prior and current employment as evidenced by positive employment references from previous and current employers. All employment references must address and indicate success in each one of the following areas:

• Positive working relationships with others
• Possession of high ethical standards and no history of complaints
• Reliable and dependable; reports to work as scheduled without excessive absences.
• Must have ability to communicate effectively in English, both verbally and in writing.
• Basic computer knowledge is needed.
• Completion of and above-satisfactory score on all job interviews, demonstrating to the satisfaction of the interviewers and TCRHCC that the applicant can perform the essential functions of the job
• Successful completion of and positive results from all background and reference checks, including positive employment references from authorized representatives of past and current employers demonstrating to the satisfaction of TCRHCC a record of satisfactory performance and that the applicant can perform the essential functions of the job
• Successful completion of fingerprint clearance requirements, physical examinations, and other screenings indicating that the applicant is qualified to be employed by TCRHCC and demonstrating to the satisfaction of TCRHCC that the applicant can perform the essential functions of the job
• Submission of all required employment-related documents, applications, resumes, references, and other required information free of false, misleading or incomplete information, as determined by TCRHCC.

Responsibilities

ESSENTIAL FUNCTIONS

• Ensure proper Personal Protective Equipment is always worn while on duty including face mask, gloves and if necessary, aprons, eye and face shield when required.
• Prepares well-balanced meals and therapeutic diets per menus, recipe guidelines and Hospital approved Diet Manual.
• Using established policies and procedures, maintains a sanitary, safe working environment for employees and food production by using proper personal hygiene and universal precautions to protect self and all who come in contact with products prepared in the department.
• Utilizes institutional cooking equipments for efficient food production.
• Adjusts amounts and proportions of ingredients in recipes while maintaining the original balance between ingredient quantities and the number of portions needed.
• Prepares food as specified on the menu and production sheet. Makes appropriate substitutions, when needed, and notifies supervisor of the outcome.
• Reads and utilizes standardized recipes. Follows measuring and preparation instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjusts amounts and proportions. Uses patient tally count or production sheet as guidelines for quantity production. Minimizes food waste for cost containment.
• Performs food preparation and cooking tasks for all types of hot and cold menu items, using appropriate quality cooking methods; serves hot and cold foods for patients and employees tray line utilizing standard portions, and appropriate serving utensils.
• Prepares foods to preserve nutritional value, color, palatability, acceptability, and presents it attractively.
• Completes preparation duties for following day, i.e., remove meat from freezer according to thawing and preparation requirements, notifies supervisor of ingredient shortage or substitutions to be made. Issues food from stores.
• Assists cook leader or shift leader to coordinate and monitor work of staff at one or more work centers.
• Reviews menu and standardized recipes with other food service employees to assure that all food items are made and served correctly and on time. Garnishes food to present eye appeal.
• Plans, coordinates, and times work assignments to assure that food items are prepared per schedule and at the proper temperature for serving.
• Routinely applies principles of proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all products received and stored. Notifies supervisor or cook foreman of low stock items.
• Appropriately records and maintains data/documents required for CQI/JCAHO/EPMS and assists with data collection, as needed.
• Answers phones courteously and documents data for patient diet orders, food preferences and nutrition screening. Takes appropriate action.
• Properly prepares and delivers work orders to keep equipment and services operating efficiently with a copy to supervisor.
• Assists with or does physical inventory. Orders, receives and checks food deliveries using proper procedures as required by the department.
• Appropriately documents all substitutions made on the menus, and notifies other pertinent parties of the substitutions immediately, following the policies and procedures of the department.
• Attends all mandatory in-services and training, as appropriate and required.
• May participate in meal rounds to discuss food preferences, survey patient satisfaction with food/meal service.
• Assists with nutrition education to individual clients or groups, as needed. May be accompanied by dietitian or is provided with written instructions to follow for verbal presentation. May be required to assist with nutritional screening of inpatients.
• Ensure Proper PPE is always used while on duty. Face surgical mask is to be worn in all hospital areas. Proper handwashing is required. If water is not available use hand sanitizer. Social distancing will be practiced by department.
• Proper PPE is used inside assigned Clinics or Unit. NIOSH-approved N95 mask filtering face piece respirator or higher, is available, this included eye or face masks shield, gloves, and isolation gown.
• Complete all donning and doffing tasks in a safe acceptable method and discard of used PPE accordingly. Complete provided training.
• Performs other duties as assigned.

ESSENTIAL FUNCTIONS

• Ensure proper Personal Protective Equipment is always worn while on duty including face mask, gloves and if necessary, aprons, eye and face shield when required.
• Prepares well-balanced meals and therapeutic diets per menus, recipe guidelines and Hospital approved Diet Manual.
• Using established policies and procedures, maintains a sanitary, safe working environment for employees and food production by using proper personal hygiene and universal precautions to protect self and all who come in contact with products prepared in the department.
• Utilizes institutional cooking equipments for efficient food production.
• Adjusts amounts and proportions of ingredients in recipes while maintaining the original balance between ingredient quantities and the number of portions needed.
• Prepares food as specified on the menu and production sheet. Makes appropriate substitutions, when needed, and notifies supervisor of the outcome.
• Reads and utilizes standardized recipes. Follows measuring and preparation instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjusts amounts and proportions. Uses patient tally count or production sheet as guidelines for quantity production. Minimizes food waste for cost containment.
• Performs food preparation and cooking tasks for all types of hot and cold menu items, using appropriate quality cooking methods; serves hot and cold foods for patients and employees tray line utilizing standard portions, and appropriate serving utensils.
• Prepares foods to preserve nutritional value, color, palatability, acceptability, and presents it attractively.
• Completes preparation duties for following day, i.e., remove meat from freezer according to thawing and preparation requirements, notifies supervisor of ingredient shortage or substitutions to be made. Issues food from stores.
• Assists cook leader or shift leader to coordinate and monitor work of staff at one or more work centers.
• Reviews menu and standardized recipes with other food service employees to assure that all food items are made and served correctly and on time. Garnishes food to present eye appeal.
• Plans, coordinates, and times work assignments to assure that food items are prepared per schedule and at the proper temperature for serving.
• Routinely applies principles of proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all products received and stored. Notifies supervisor or cook foreman of low stock items.
• Appropriately records and maintains data/documents required for CQI/JCAHO/EPMS and assists with data collection, as needed.
• Answers phones courteously and documents data for patient diet orders, food preferences and nutrition screening. Takes appropriate action.
• Properly prepares and delivers work orders to keep equipment and services operating efficiently with a copy to supervisor.
• Assists with or does physical inventory. Orders, receives and checks food deliveries using proper procedures as required by the department.
• Appropriately documents all substitutions made on the menus, and notifies other pertinent parties of the substitutions immediately, following the policies and procedures of the department.
• Attends all mandatory in-services and training, as appropriate and required.
• May participate in meal rounds to discuss food preferences, survey patient satisfaction with food/meal service.
• Assists with nutrition education to individual clients or groups, as needed. May be accompanied by dietitian or is provided with written instructions to follow for verbal presentation. May be required to assist with nutritional screening of inpatients.
• Ensure Proper PPE is always used while on duty. Face surgical mask is to be worn in all hospital areas. Proper handwashing is required. If water is not available use hand sanitizer. Social distancing will be practiced by department.
• Proper PPE is used inside assigned Clinics or Unit. NIOSH-approved N95 mask filtering face piece respirator or higher, is available, this included eye or face masks shield, gloves, and isolation gown.
• Complete all donning and doffing tasks in a safe acceptable method and discard of used PPE accordingly. Complete provided training.
• Performs other duties as assigned.

NECESSARY QUALIFICATIONS

Education

• Must have a High School Diploma or GED
• Must maintain and have a current valid food handler's or obtain a valid food handler's permit within five (5) days of starting the position
• Must agree to obtain a ServSafe Certification within one (1) year of starting in the position and complete as planned in a contractual agreed time period.

Experience

Minimum 1-2 years of institutional or restaurant cooking experience or minimum of 2 years of culinary arts experience

Other Skills and Abilities

A record of satisfactory performance in all prior and current employment as evidenced by positive employment references from previous and current employers. All employment references must address and indicate success in each one of the following areas:

• Positive working relationships with others
• Possession of high ethical standards and no history of complaints
• Reliable and dependable; reports to work as scheduled without excessive absences.
• Must have ability to communicate effectively in English, both verbally and in writing.
• Basic computer knowledge is needed.
• Completion of and above-satisfactory score on all job interviews, demonstrating to the satisfaction of the interviewers and TCRHCC that the applicant can perform the essential functions of the job
• Successful completion of and positive results from all background and reference checks, including positive employment references from authorized representatives of past and current employers demonstrating to the satisfaction of TCRHCC a record of satisfactory performance and that the applicant can perform the essential functions of the job
• Successful completion of fingerprint clearance requirements, physical examinations, and other screenings indicating that the applicant is qualified to be employed by TCRHCC and demonstrating to the satisfaction of TCRHCC that the applicant can perform the essential functions of the job
• Submission of all required employment-related documents, applications, resumes, references, and other required information free of false, misleading or incomplete information, as determined by TCRHCC.