Cook FT Days - HCA Healthcare

Essential Functions

Note: The following is not intended to be an exhaustive list of all duties required of this position

GENERAL ESSENTIAL FUNCTIONS:

1. Demonstrates the ability to perform specific competencies as listed on the Competency Checklist. Meets mutually agreed upon performance goals/objectives established annually as listed on the Performance Management Plan.

2. Integrates ethics in all areas of practice. Adheres to confidentiality and patient’s rights policies.

3. Supports the facilities’ mission and values.

4. Performs other duties as assigned.

JOB SPECIFIC FUNCTIONS:

I. Quality/Regulatory

Food Safety (HACCP) & Sanitation

· Utilizes systems to support compliance with food safety (HACCP).

· Utilizes systems to support department sanitation.

Patient Safety

· Utilizesprocesses to ensure patient safety.

Employee Safety

· Utilizesprocesses to comply with OSHA guidelines.

Security

· Utilizes systems to ensure department security.

Infection Control

· Utilizes system to ensure infection control practices.

HIPAA

· Utilizes systems to comply with HIPPA guidelines.

II. Human Resources

Recruitment

· Assists in the hiring process of potential employees.

Education, Development & Retention

· Completes self-competencies.

· Maintains professional and productive work behavior.

Time & Attendance

· Follows Time & Attendance policies and employee schedules.

III. Finance

Food & Supply Cost

· Utilizes cost control processes to meet goals and reduce waste.

Purchasing & Compliance

· Utilizes systems to meet (Vendor) compliance goals.

· Utilizes systems to meet (Product) compliance goals.

· Utilizessystems to support proper inventory levels.

IV. Service

Patient Service

· Utilizes processes to achieve patient satisfaction goals.

Retail Service

· Utilizes processes to achieve customer satisfaction goals.

Doctors Lounge Service

· Utilizes processes to achieve physician lounge objectives.

Catering Service

· Utilizes processes to achieve catering goals.

Culinary

· Utilizes proper equipment to produce standard recipes.

· Utilizes systems of quality process/standards in food production.

Service Recovery

· Resolves customer complaints and reports to the appropriate superior.

V. Technology

HCA/Computer Systems

· Utilizes HCA hardware and software.

HCA/Computrition

· Utilizes Computrition software.

Additional Responsibilities:

JOB KNOWLEDGE / PRODUCTIVITY

1. Completes work within acceptable time limits. Demonstrates the ability to set priorities.

2. Able to perform several tasks simultaneously during peak workload situations.

3. Ensures accuracy and completeness of work performed.

4. Maintains a clean organized work area.

5. Demonstrates a thorough knowledge of work practices, emergency procedures, and personal protective

equipment to protect self and others from exposure to chemical and infectious hazards.

COMMUNICATION / CUSTOMER SERVICE

1. Strives for customer satisfaction.

2. Displays courteous behavior to customers, guests, and co-worker. Must smile, make eye contact, and use AIDET principles when interfacing with patients.

3. Listens to constructive criticism in a productive manner. Responds to supervisor's requests for information and assistance in a courteous manner and within required timeframe.

DEPENDABILITY / INITIATIVE

1. Ability to work independently and/or as part of the team as the situation dictates.

2. Willing to adjust schedule in case of workload fluctuations. In light work situations, consults supervisor

for additional assignments or independently seeks additional tasks.

3. Exhibits willingness to master new work routines and methods.

4. Abides by facility attendance policy.

EDUCATION / DEVELOPMENT

1. Learns new procedures and protocols. Demonstrates a thorough knowledge and understanding of

policies and procedures in performing job duties. Reports to supervisor any suggestions for positive change or recommendations to department policies and procedures.

2. Completes annual mandatory In-Service requirements and Healthstream trainings. Attends department

meetings (reviews and signs minutes when unable to attend).

4. Assumes responsibility for continued professional development.

Education & Experience:

•

High School Degree / Equivalent

Preferred

•

1 year cooking experience

Preferred

Licenses, Certifications, & Training:

·  

Food Handlers or ServSafe Certificate within 90 days of hire

Required

Knowledge, Skills, & Abilities: