Saint John's Health

JOB SUMMARY

Prepares, produces, heats, cooks, bakes and serves meals for St. John's Health patients, residents, cafeteria

customers, and catered meals within the scope of departmental policies and procedures. Responsible for the overall

quality, accuracy, temperature and timeliness of assigned meals. Adheres to and practices the St. John's Health

Corporate Compliance Program and participates in Performance Improvement activities.

ESSENTIAL FUNCTIONS

Food Preparation

• Prepares food for all meal service areas. Assuring final product has the best taste and highest quality possible.

Takes pride in the final product.

• Prepares, cooks, holds and serves patients, residents, cafeteria and catering meals in accordance with

standardized recipes, sanitation and health code standards. Assures temperatures are correct and meals are cooked,

held and served at correct times.

• Uses production tallies to estimate amounts of food prepared for cafeteria and living center to assure adequate food

is prepared but also to limit excessive waste.

• Demonstrates an understanding of modified diets, passes diet test annually, puts correct garnishes on correct diets,

and adapts room service entrées to fit special diet where appropriate. Able to make suggestions for alternative ideas

for special diets.

• Preps food for the next day and assures all items in the refrigerators are correctly labeled and dated. Gathers and

stocks daily food items and supplies, portions meats, slices tomatoes etc. Assures area is ready and stocked for

opening the next day.

• Assists with the preparation of catering and special functions.

Meal Service

• Prepares room service and/or cafeteria menu items as ordered both timely and accurately. Following approved

recipes, assuring portions are accurate and highest quality in the presentation of the final product.

• Demonstrates ability to plan and prepare grill specials that offer variety and demonstrate creativity and thought. Also

able to notice and utilize overstocked products that are in the kitchen.

• Assures food is going out of the kitchen on time and at the correct temperatures.
• Demonstrates ability to plan ahead. Looks ahead to assure food items are on hand for the week of menu

productions including for LTC, cafeteria and room service items. Works with Manager to assure correct items are

ordered.

Additional Duties

• Makes minor decisions in the absence of the Manager or Supervisor regarding basic departmental services or

functions.

• Checks in and assures deliveries are accurate and products acceptable before signing. Assists in putting orders

away using FIFO rotation product acceptable.

• Demonstrates ability to use digital dining computer to accurately enter customer orders. Assists with orders as

indicated.

• Maintains accurate temperature logs on all freezers and refrigerators. Reports discrepancies to Manager.
• Maintains a clean and organized work area at all times. Cleans and disinfects cooking equipment, food counters

and work area after each shift.

JOB REQUIREMENTS

Minimum Work Experience

Required: 2 years high volume cooking. Ability to interface with hospital personnel and coworkers in a positive and teamoriented

approach. Good communication, interpersonal, phone and customer service skills. Ability to adjust to

fluctuating job demands, meet assigned deadlines and work independently.

FUNCTIONAL DEMANDS

Working Conditions

Health care setting, production kitchen with potential hazards such as steam, hot surfaces, sharp instruments, and

cleaning chemicals. Working in confined spaces with temperature ranges from 0 to 90 degrees. Must be on-site at

the St. John's Health Campus to fulfill the responsibilities of this role.

Physical Requirements

90% of shift standing and walking. Ability to lift and carry up to 50 pounds. Bending, stooping, twisting, reaching,

pushing, and pulling necessary. Intermittent sitting and computer use. Must be able to work 10 hour shifts.

Direct Reports: None

Reports to: Assistant Manager Dietary

Internal & External Contacts: Dietary department and SJH staff, physicians, residents, patients, food vendors, and guests of SJH.

LEADERSHIP CAPABILITIES

Approachability

• Is easy to approach and talk to
• Spends the extra effort to put others at ease
• Builds rapport well

Attention to Detail

• Completes tasks in a way that ensures there are no errors
• Methodically and patiently reviews work to identify any mistakes or discrepancies
• Creates and stores documentation in a way that is thorough and easy to access

Composure

• Avoids becoming defensive or irritated when times are tough
• Maintains balance when the unexpected happens

Conflict Management

• Steps up to conflicts, seeing them as opportunities
• Negotiates tough agreements and settle disputes equitably
• Finds common ground and gains cooperation

Interpersonal Skills

• Relates well to all kinds of people, up, down and sideways, inside and outside the organization
• Builds appropriate rapport
• Uses diplomacy and tact

Patience

• Is tolerant with people and processes
• Listens and checks before acting

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