Lead Cook - Echo Cliffs Health Center

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.

Qualifications

NECESSARY QUALIFICATIONS

Education

High School Diploma or GED

Experience

• Minimum 4 years of institutional cooking or restaurant work experience or two (2) years of culinary arts experience.
• Minimum of two (2) years’ experience as a lead or head cook in a similar environment or restaurant.

Certifications

• 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 Managers ServSafe Certification within one (1) year of starting in the position and complete as planned in a contractual agreed time period.

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.
• Excellent communication and motivational skills; ability to work with people from all levers of discipline.
• Demonstrates interpersonal communication, and presentation skills and excellent customer service skills.
• 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.

MENTAL AND PHYSICAL EFFORT

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Physical

Ability to frequently lift and/or move objects weighing up to 75 lbs., unassisted, and occasionally over 100 lbs. assisted, and is able to work on ladders. Must be able to push/pull up to 24 lbs. for a prolonged period of time and occasionally over 100 lbs. as needed. Is subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, bending, twisting and sitting with occasionally sitting, and climbing. Sensory requirements required are far vision, near vision, color vision, depth perception, seeing fine details, hearing normal speech, hearing overhead pages, and telephone use. Must have ability of simple grasping, firm grasping, fine manipulation of both hands for a prolonged period of time as well as frequent use of keyboard.

Mental

Acts as a constructive participant in team problem solving and decision-making activities. Emphasis on cost saving ideas to co-workers and supervisors. Fosters teamwork and treats customers and fellow workers with compassion and respect. Is open to customer feedback for improving products and services in a cost-effective manner that impacts positive outcome for meeting or exceeding customer satisfaction. Must have ability to cope with high levels of stress, make decisions under high pressure, cope with anger/fear/hostility of others in a calm way, manage altercations, concentrate, handle high degree of flexibility, handle multiple priorities in stress situation, demonstrate high degree of patient, adapt to shift work, work in areas that are close and crowded and frequently work alone. Must accept a flexible schedule to meet unit needs.

Environmental

May be continuously exposed to infectious diseases, chemical agents, dust, fumes, gases, and loud noises as well as frequent exposure to extremes in temperature or humidity and hazardous or moving equipment with occasional unexpected heights.

Responsibilities

ESSENTIAL FUNCTIONS

• Assists Assistant Food Service Manger by providing in assessing, planning directing and coordinating the food service program.
• Assists with developing and managing the department budget, in concert with the corporations mission, vision and strategic goals to promote cost containment efforts in all areas of operation.
• Prepares and oversees the preparation of well-balanced meals and therapeutic diets per menus and recipe guidelines and hospital approved Diet Manual. Prepare menus, develop new recipes and track the kitchen’s profit and losses. Responsible for catered events as required.
• Utilize institutional cooking equipment for efficient food production.
• Prepare work schedules for staff and in charge of employee hiring, training, supervision and termination.
• Records and maintains data/documents required for certifications and surveyors and assists with data collection as needed.
• Reads and utilizes standardized recipes. Follows measuring and predations instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjust amounts to portions. Uses 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.
• Prepares foods to preserve nutritional value, color, palatability, accountability, and presents it attractively as specified on the menu and production sheet. Makes appropriate substitutions and notifies supervisor of the outcome.
• Coordinates and monitors all aspects of food production and daily tasks of lower grade employees at one or more work centers, Plans coordinates and time work assignments to assure food items are prepared per schedule and the proper temperature for serving.
• 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.
• Ensures the principals for proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all [products received and stored by all food service departments staff are routinely applied. Adds low stock items to update inventory ordering list.
• Attends all mandatory in-services and training, as appropriate and required.
• Negotiate pricing of food items from vendors and ensure delivery times. Accountable for an accurate physical count of weekly inventories which include groceries and dry stock, refrigerated and frozen food. Records the inventory on the count sheets.
• Orders all food an related items in cooks’ workstation. Ensures adequate food and related supplies are in sufficient supply to meet menu requirements. Plans meals ahead ensuring products are thawed in advance of meal preparation.
• Provides guidance / leadership for determining process flows during high volume times. Monitors kitchen activities, providing input and advice to team to optimize productivity.
• 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, receiving and checks food deliveries using proper procedures as required by the department.
• 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.
• Performs other duties as assigned.

ESSENTIAL FUNCTIONS

• Assists Assistant Food Service Manger by providing in assessing, planning directing and coordinating the food service program.
• Assists with developing and managing the department budget, in concert with the corporations mission, vision and strategic goals to promote cost containment efforts in all areas of operation.
• Prepares and oversees the preparation of well-balanced meals and therapeutic diets per menus and recipe guidelines and hospital approved Diet Manual. Prepare menus, develop new recipes and track the kitchen's profit and losses. Responsible for catered events as required.
• Utilize institutional cooking equipment for efficient food production.
• Prepare work schedules for staff and in charge of employee hiring, training, supervision and termination.
• Records and maintains data/documents required for certifications and surveyors and assists with data collection as needed.
• Reads and utilizes standardized recipes. Follows measuring and predations instructions. Makes judgment about recipe modifications to meet changes in number of servings required. Adjust amounts to portions. Uses 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.
• Prepares foods to preserve nutritional value, color, palatability, accountability, and presents it attractively as specified on the menu and production sheet. Makes appropriate substitutions and notifies supervisor of the outcome.
• Coordinates and monitors all aspects of food production and daily tasks of lower grade employees at one or more work centers, Plans coordinates and time work assignments to assure food items are prepared per schedule and the proper temperature for serving.
• 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.
• Ensures the principals for proper storage of food and supplies using FIFO (first in, first out), including labeling and dating all [products received and stored by all food service departments staff are routinely applied. Adds low stock items to update inventory ordering list.
• Attends all mandatory in-services and training, as appropriate and required.
• Negotiate pricing of food items from vendors and ensure delivery times. Accountable for an accurate physical count of weekly inventories which include groceries and dry stock, refrigerated and frozen food. Records the inventory on the count sheets.
• Orders all food an related items in cooks' workstation. Ensures adequate food and related supplies are in sufficient supply to meet menu requirements. Plans meals ahead ensuring products are thawed in advance of meal preparation.
• Provides guidance / leadership for determining process flows during high volume times. Monitors kitchen activities, providing input and advice to team to optimize productivity.
• 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, receiving and checks food deliveries using proper procedures as required by the department.
• 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.
• Performs other duties as assigned.

NECESSARY QUALIFICATIONS

Education

High School Diploma or GED

Experience

• Minimum 4 years of institutional cooking or restaurant work experience or two (2) years of culinary arts experience.
• Minimum of two (2) years' experience as a lead or head cook in a similar environment or restaurant.

Certifications

• 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 Managers ServSafe Certification within one (1) year of starting in the position and complete as planned in a contractual agreed time period.

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.
• Excellent communication and motivational skills; ability to work with people from all levers of discipline.
• Demonstrates interpersonal communication, and presentation skills and excellent customer service skills.
• 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.

MENTAL AND PHYSICAL EFFORT

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Physical

Ability to frequently lift and/or move objects weighing up to 75 lbs., unassisted, and occasionally over 100 lbs. assisted, and is able to work on ladders. Must be able to push/pull up to 24 lbs. for a prolonged period of time and occasionally over 100 lbs. as needed. Is subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, bending, twisting and sitting with occasionally sitting, and climbing. Sensory requirements required are far vision, near vision, color vision, depth perception, seeing fine details, hearing normal speech, hearing overhead pages, and telephone use. Must have ability of simple grasping, firm grasping, fine manipulation of both hands for a prolonged period of time as well as frequent use of keyboard.

Mental

Acts as a constructive participant in team problem solving and decision-making activities. Emphasis on cost saving ideas to co-workers and supervisors. Fosters teamwork and treats customers and fellow workers with compassion and respect. Is open to customer feedback for improving products and services in a cost-effective manner that impacts positive outcome for meeting or exceeding customer satisfaction. Must have ability to cope with high levels of stress, make decisions under high pressure, cope with anger/fear/hostility of others in a calm way, manage altercations, concentrate, handle high degree of flexibility, handle multiple priorities in stress situation, demonstrate high degree of patient, adapt to shift work, work in areas that are close and crowded and frequently work alone. Must accept a flexible schedule to meet unit needs.

Environmental

May be continuously exposed to infectious diseases, chemical agents, dust, fumes, gases, and loud noises as well as frequent exposure to extremes in temperature or humidity and hazardous or moving equipment with occasional unexpected heights.