Cook/Baker
- Req. Number: 16791
- Address: 234 Goodman St
- City, State: Cincinnati, OH
- Job Type: Part time
- Posted Date: 12/18/2024
Job Description
Responsible for handling, storing, preparing, seasoning and cooking food for hospital patients, associates and visitors. Responsible for maintaining all foods in accordance with HACCP. Takes charge in proper care and use of leftovers to avoid waste, the proper care and use of equipment and keeping clean and sanitary conditions in working areas at all times.
Responsibilities
Demonstrates the ability to produce, deliver and serve foods to patients and customers. Supplies and may serve foods on patient tray line, cafeteria line and for special functions. Handles food properly during all phases of preparation and storage utilizing HACCP principles. Accurately takes and records temperatures of foods. Labels and dates all items according to departmental guidelines. Works collaboratively with other associates when monitoring forecasts and makes adjustments as indicated. Takes charge in care and use of labeling of leftovers. Routinely takes active role in evaluating the quality and presentation of prepared food items for all customers. - 25% � Demonstrates ability to maintain a safe environment and able to operate a variety of cooking equipment including ranges, fryers, broilers, ovens, mixers, slicers, steamers, microwaves, etc. Able to demonstrate equipment competency. Report equipment malfunctions to team leader or supervisor - 20% � Maintains clean and sanitary conditions in the working area. Completes and documents daily, weekly and monthly cleaning assignments. - 20% � Able to demonstrate food customer service skills: P.R.I.D.E. and able to report patient safety concerns. - 15% � Able to meet standards of performance expectations and time and attendance expectations. - 15% � Performs other duties as assigned - 5% | Review the physical demands and assign an overall average percentage of time this position performs these activities. These physical demands will not be listed or rated on the annual performance appraisal. Climbing:�Ascending or descending stairs, ladders, ramps, etc, using feet and legs and /or hands and arms - 25% Stooping:�Bending body downward and forward by bending spine at the waist - 30% Kneeling:�Bending legs at knees to come to a rest on knee or knees - 20% Reaching:�Extending hand(s) and arm(s) in any direction - 85% Standing: Remaining upright on the feet, particularly for sustained periods of time - 100% Walking:�Moving about on foot to accomplish tasks - 90% Pushing 0-10 lbs:�Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pushing 11-20 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pushing 21-50 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 60% Pushing 51 lbs or more: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pulling: Use of upper extremities to exert force in order to drag, haul or tug objects in a sustained motion - 20% Lifting 0-10 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Lifting 11-20 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Lifting 21-50 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 85% Lifting 51 lbs or more: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Carrying 0-10 lbs: Holding and moving/transporting an object about - 0% Carrying 11-20 lbs: Holding and moving/transporting an object about - 0% Carrying 21-50 lbs: Holding and moving/transporting an object about - 80% Carrying 51 lbs or more: Holding and moving/transporting an object about - 0% Fingering: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm, as in handling - 5% Feeling: Perceiving attributes of objects such as size, shape, temperature or texture by touching with skin, particularly that of (using) fingertips - 75% Talking: Expressing or exchanging ideas by means of the spoken word - must convey detailed or spoken instructions to others accurately, loudly or quickly - 100% Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication - 100% Seeing: The process of perceiving objects by use of the eyes to perform an activity - visual acuity requirements include ability to discern position of object(s), shape of object(s), color, depth perception or visual inspection - 100%
Qualifications
Minimum Required: High School Diploma or GED | None Required | Preferred: 1 - 2 Years equivalent experience
Responsible for handling, storing, preparing, seasoning and cooking food for hospital patients, associates and visitors. Responsible for maintaining all foods in accordance with HACCP. Takes charge in proper care and use of leftovers to avoid waste, the proper care and use of equipment and keeping clean and sanitary conditions in working areas at all times.
Responsibilities
Demonstrates the ability to produce, deliver and serve foods to patients and customers. Supplies and may serve foods on patient tray line, cafeteria line and for special functions. Handles food properly during all phases of preparation and storage utilizing HACCP principles. Accurately takes and records temperatures of foods. Labels and dates all items according to departmental guidelines. Works collaboratively with other associates when monitoring forecasts and makes adjustments as indicated. Takes charge in care and use of labeling of leftovers. Routinely takes active role in evaluating the quality and presentation of prepared food items for all customers. - 25% � Demonstrates ability to maintain a safe environment and able to operate a variety of cooking equipment including ranges, fryers, broilers, ovens, mixers, slicers, steamers, microwaves, etc. Able to demonstrate equipment competency. Report equipment malfunctions to team leader or supervisor - 20% � Maintains clean and sanitary conditions in the working area. Completes and documents daily, weekly and monthly cleaning assignments. - 20% � Able to demonstrate food customer service skills: P.R.I.D.E. and able to report patient safety concerns. - 15% � Able to meet standards of performance expectations and time and attendance expectations. - 15% � Performs other duties as assigned - 5% | Review the physical demands and assign an overall average percentage of time this position performs these activities. These physical demands will not be listed or rated on the annual performance appraisal. Climbing:�Ascending or descending stairs, ladders, ramps, etc, using feet and legs and /or hands and arms - 25% Stooping:�Bending body downward and forward by bending spine at the waist - 30% Kneeling:�Bending legs at knees to come to a rest on knee or knees - 20% Reaching:�Extending hand(s) and arm(s) in any direction - 85% Standing: Remaining upright on the feet, particularly for sustained periods of time - 100% Walking:�Moving about on foot to accomplish tasks - 90% Pushing 0-10 lbs:�Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pushing 11-20 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pushing 21-50 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 60% Pushing 51 lbs or more: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 0% Pulling: Use of upper extremities to exert force in order to drag, haul or tug objects in a sustained motion - 20% Lifting 0-10 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Lifting 11-20 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Lifting 21-50 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 85% Lifting 51 lbs or more: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 0% Carrying 0-10 lbs: Holding and moving/transporting an object about - 0% Carrying 11-20 lbs: Holding and moving/transporting an object about - 0% Carrying 21-50 lbs: Holding and moving/transporting an object about - 80% Carrying 51 lbs or more: Holding and moving/transporting an object about - 0% Fingering: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm, as in handling - 5% Feeling: Perceiving attributes of objects such as size, shape, temperature or texture by touching with skin, particularly that of (using) fingertips - 75% Talking: Expressing or exchanging ideas by means of the spoken word - must convey detailed or spoken instructions to others accurately, loudly or quickly - 100% Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication - 100% Seeing: The process of perceiving objects by use of the eyes to perform an activity - visual acuity requirements include ability to discern position of object(s), shape of object(s), color, depth perception or visual inspection - 100%
Qualifications
Minimum Required: High School Diploma or GED | None Required | Preferred: 1 - 2 Years equivalent experience
