Cook, Lead - The Regional Medical Center of Memphis

Summary:

Prepares, cooks, bakes, serves, stores food items, and executes assigned daily production. Coordinates production and timely completion of multiple complex recipes for Patient, Retail, Catering and Physician dining operations.

Education Requirement:

Ability to read, write and follow complex instructions, up to and including production sheets, multiple complex recipes, sub-recipies, and menu builds. High school diploma or equivalent work experience.

Associates and/or Bachelor's degree in Culinary Arts preferred.

Experience Requirement:.

A minimum of five (5) – seven (7) years of experience cooking in high volume food service required. Institutional food service experience (with therapeutic diets) in a healthcare environment preferred.

Licensure/Certification Requirement:

Associates Degree and/or Vocational certificate in food preparation preferred. Hourly ServSafe® certification required. ServSafe® Management certification preferred.

Key Job Responsibilities:

• • Executes multiple complex recipes following written instructions (Production Sheets) and/or oral instructions from Executive Chef.
  • Coordinates timely completion of all menu items employing effective time management skills.
  • Cleans all food preparation equipment and maintains a clean area in all workstations.
  • Practices safe and proper food handling procedures, covers, labels and stores leftover food, as assigned or required and in accordance with sanitation standards and established policies and procedures.
  • Serves and/or portions of food are delivered as instructed utilizing appropriate garnishing and food presentation techniques to ensure optimal quality.

4. Works effectively as a team member within department and with customers to provide quality service through communication, cooperation and collaboration.

• • Interacts and works collaboratively with dietary customers/hospital staff in a customer responsive and courteous manner, in compliance with iRESPECT and Retail Care standards and promoting patient/customer satisfaction.
  • Assists personnel when needed by performing tasks to keep department operating at peak efficiency levels.

5. Maintains required department records, reports and files. Adheres to established department policies, procedures, objectives, compliance/quality improvement with consideration given to risk management, infection control and patient safety practices.

6. Maintains a clean, orderly and safe environment for patients and personnel.

• • Cleans and assists with care and maintenance of department equipment, utensils and furnishings and utilizes supplies in a cost-effective manner.
  • Reports malfunction of equipment to supervisor or crew leader.
  • Disposes of trash and garbage by transporting it to a disposal area.

7. Maintains confidentiality in matters relating to patient/family, department and hospital information. Adheres to established department and organization policies (i.e. HIPAA, Confidentiality and Compliance Policies).

8. Provides coverage for relief and absences within department. Demonstrates flexibility to work evenings, weekends and holidays to maintain coverage for Food and Nutrition services.

9. Completes required continuous training and education, including department-specific requirements.

10. Performs other duties as required by leadership.

Knowledge/Skills/Abilities:

• Ability to accurately follow complex written recipes (scratch cook), printed menu builds, and oral instructions.
• Demonstrated ability to effectively work in a team environment and exhibit customer service skills.
• Expert ability in basic cooking techniques (roast, bake, fry, grill, boil, steam, braise, etc.) in advanced techniques (sous vide, saute, broil, smoke/BBQ, emulsification, etc.).
• Comprehensive experience employing personal time management skills is necessary to meet daily production deadlines.
• Ability to repeatedly and accurately execute menu builds to order (sandwich, burger, salad, etc.) a high volume environment.
• Ability to execute branded retail concepts, properly representing the culinary standards of the brand.

Supervision Provided by this Job:

• No Supervisory responsibilities

Physical Demands/Conditions:

• Prolonged standing and walking; lifting, turning patients and equipment; repeated bending, squatting and stooping; exposure to infectious agents. Visual acuity is needed to assess color changes, to verify accuracy of written materials, and to administer and accurately prepare medications. Heavy Work - Exerting up to 150 pounds of force occasionally, and/or up to 75 pounds of force frequently, and/or up to 30 pounds of force constantly to move objects. (Maybe further defined as "with or without assistance.")

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