Cook

City/State:

Nyack, New York

Department:

Food & Nutrition Services

Bargaining Unit:

NH- SEIU-1199

Work Shift:

Day

Work Days:

MON-FRI, ALTERNATING WEEKENDS AND HOLIDAYS, ROTATING SCHEDULE

Scheduled Hours:

Hours Vary

Scheduled Daily Hours:

Hours Vary

Hours Per Pay Period:

40

Hourly Rate/Range:

$26.40 / $27.21

For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors.

Essential Job Qualifications

1. Education: High School Diploma or GED required

2. Experience: Prior food service experience necessary. One year experience in quantity food production

preferred. Ability to work independently and complete assignments in a timely manner. Must be able to follow

standardized written recipes. Must have knowledge/training of usage of food production equipment.

3. Training/Certification: Serve safe certification or equivalent preferred

4. Licensure:

5. Other: Must be able to read, write and speak English. Ability to multi-task and handle multiple priorities along with a positive, customer-focused attitude with a strong sense of hospitality and customer service is essential for this position.

Job Specific Contacts

1. General Contacts: Department Managers, department employees, hospital personnel, visitors and on occasion patients. Interfaces with nursing, patients and retail customers during meal rounds and tray assessments.

Job Provides Direction to: Not Applicable

Environment and Demands

1. Environmental Demands:

While performing the duties of the employee is regularly exposed to extreme cold and extreme heat. Regularly exposed to cleaning chemicals, automatic equipment and cutting tools. Must be able to stand for long periods of time (up to 6 hours) and work around hot equipment. Must be able to perform cleaning duties to include stooping, bending, moving arms, lifting up to 50 pounds, using proper lifting, pushing, and pulling techniques, and working with designated cleaning chemicals. Ability to speak read and write

Essential Physical and Cognitive Demands, Manual Dexterity:

Part I: Hospital-Wide Standards

A. Organizational

Demonstrates adherence to Montefiore Nyack Hospital “We Care” standards including:

WORKING TOGETHER “I will commit to work together in a courteous, respectful manner. I will demonstrate a positive spirit of service with all employees with whom I interact.”

I will:

• Place team success above individual recognition.
• Be receptive to new ideas and approaches within my workplace.
• Offer assistance generously without hesitation.

EMPOWERMENT “I will be accountable, responsible, and self-directed in all aspects of my work at all times.”

I will:

• See projects through to ensure completion.
• Problem solve with patients, family members, and other employees.
• Follow up to ensure a resolution.

COMMUNICATION “I will demonstrate positive communication in a clear, courteous and appropriate manner at all times.”

I will:

• Use effective verbal and written communication to patients, families, visitors, and fellow employees using the principles of AIDET (Acknowledge, Introduce, Duration, Explanation, Thank You)
• Use positive communication in my tone of voice, body language, and choice of words.

APPEARANCE “I will dress in a manner that reflects a professional and positive image of the hospital at all times”

I will:

• Maintain a clean, neat, and professional appearance.
• Adhere to the Hospital's dress code policy.
• Promote and adhere to Montefiore Nyack Hospital's guidelines regarding a safe and clean work environment for employees, patients and visitors.

RESPONSIVENESS “I will demonstrate the ability to provide timely feedback and communication to patients, visitors, and coworkers.”

I will:

• Respond empathetically.
• Apologize for delays and concerns.

EXCELLENCE IN SERVICE “I will strive to ‘do my best everyday’ in exceeding customer expectations.”

I will:

• Anticipate and address my patients’ and customers’ needs.
• Avoid negativity and exhibit a “can-do” attitude.
• “Manage up” fellow employees, physicians, departments, and the organization, to increase patient confidence both internally and in the community.

B.MISSION/STRATEGIC PLAN:

Participates in activities which support the mission of the hospital

C. JOB SPECIFIC COMPETENCIES:

Demonstrates the required job specific technical/professional knowledge, skills and abilities. *

Follows standardized recipes to meet nutritional needs. Attractively presents all items with appropriate garnish and correct portion size. All patients, visitors, staff, and co-workers will be given prompt and courteous attention.

Participates in daily temperature and taste panels to assure quality and provide suggestions for continuous improvement.

Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager. Maintains an organized, clean and sanitary workstation and all related equipment as work is completed throughout shift.

Adheres to all sanitation codes and departmental policies and procedures for sanitary. No food items will be handled in a manner to expose the food to the “danger zone” of sanitation standards. Use the HACCP method for food handling.

Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling and dating. All items will be used in a cost-conscious manner.

Will adhere to and demonstrate strong customer service standards at all times.

Provides back-up assistance for dish room and patient tray assembly. Provides assistance where needed with other food production (cold preparation, cafeteria, grill etc.) Assists with catered events for food preparation and service.

Reviews menu and assembles food supplies and equipment for daily hot food production.

Procures foods/ supplies from refrigerator, freezer and other storage areas. Maintains accurate service records of amounts prepared and unused potions after each meal.

Opens kitchen and completes opening checklist. Records temperatures of all in refrigerators and follows proper food handling procedures including maintaining food in temperature safety zones. Monitors hot tray line food for proper temperatures and quality of food.

Performs other tasks as needed/directed to facilitate workflow in kitchen and food distribution area.

* Document on addendum age specific competency.

Part II: Employee Performance Standards

A. CUSTOMER SERVICE:

1. Demonstrates the ability to create a positive interaction with the customer.

2. Demonstrates positive communication with people of different cultures, values and beliefs.

4. Demonstrates compliance with identified customer service behaviors.

5. Provides escort to customers when necessary.

B. PERFORMANCE IMPROVEMENT:

processes and/or outcomes.

knowledge.

3. Complies with licensure and/or certification requirements.

4. Participates in annual competency assessment.

C. Budget:

1. Demonstrates fiscally prudent use of equipment and supplies.

D. PROJECTS/ASSIGNMENTS:

1. Completes projects/assignments within projected time frames and expectations.

Montefiore Nyack Hospital is an equal employment opportunity employer. Montefiore Nyack Hospital will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law.