Grill Cook - PRN (as needed) - Pediatric Center, DC

This position provides quality food preparation, meal and customer service to patients, staff, and visitors to the Pediatric Center. Follows standard practices and procedures in compliance with regulatory agency requirements and department policies. This position is also cross-trained and responsible for some Nutrition Aide job duties.

Required Experience

A minimum of 2 years' experience as a line, grill and/or prep cook. Ability to speak and understand English, read recipes and production records, record production information and demonstrate good interpersonal skills.

Required License

DC Food Handler's Certification within three months of hire.

Required Education

High School level or knowledge. Ability to speak and understand English.

Job Functions

• Complies with attendance and punctuality standards Maintains prompt and consistent attendance for work, meetings and all other obligations.

• Complies with all HIPPA regulations, polices and all other federal and state laws relating to privacy and confidentiality.

• Regularly displays a commitment to excellence, quality, safety and customer service. Strive to continually improve.

• Maintains a positive attitude and displays patience in dealing with customers and staff.

• Makes a positive impression on those served by maintaining a professional appearance and demeanor. Follows the dress code.

• Personally complies with the organization's legal and ethical, reporting and compliance standards and its Code of Conduct.

• Provides patients/members/family, customers, visitors, co-workers and others with courteous, informative and helpful service. Works to exceed customer expectations.

• Checks daily production sheet service summary reports via enable tablets and standardized recipes to verify that all figures are correct and to organize work.

• Adheres to portion controls as dictated in standardized recipes.

• Observes and tests food being cooked by tasting, smelling, piercing with fork and/or thermometers to determine that it is cooked according to standard recipe.

• Is responsible for proper food temperatures maintenance to avoid food contamination and food-borne illness.

• Set up assigned work area.

• Maintain cleanliness of service area.

• Accurately records production records.

• Records the amounts prepared on reports.

• Keeps food preparation areas neat, clean and sanitized; removes trash and empties packages and cartons as needed. Does in depth cleaning on specific equipment on a scheduled basis.

• Records leftover items and waste on service summary reports.

• Checks to see that foods are kept properly refrigerated or heated to minimize bacterial growth and to avoid food contamination. Follows Department of Health policies and procedures in all areas.

• Works on the frontline serving and preparing made to order food items.

• Serves hot and cold food to the staff, patients, families and visitors.

• Performs food preparation and production duties which will or may include grilling, baking, broiling, roasting, steaming, boiling or frying meats, vegetables, breads and other food or menu items.

• Stores leftover food and documents item and date on container ensuring compliance with department policies and procedures.

• Determine daily supply needs and takes the responsibility for proper usage of those supplies. Informs the supervisor when running low on any supplies.

• Indicates to the Manager when level of "special order" items are low for reorder.

• Follows proper procedures in handling of cooking utensils and equipment; reports any malfunctions and necessary repairs to the Manager.

• May assists with catering functions.

• Always attends mandatory in-service and meetings or make arrangements with the appropriate supervisor for satisfactory compliance.

• Demonstrates responsibility for scope of position/ own standards of practice.

• Completes all job functions as per departmental policies and procedures.

• Maintains current knowledge in present areas of responsibility (i.e. attends ongoing educational programs)

• Maintain skills, licensure, regulatory requirements, credentials needed to perform assigned duties.

• Demonstrates full knowledge of current positions, and department's relationship to flow of services and care of plan of the patient. Demonstrates working knowledge of all other services at the company.

• Performs other duties as required.

Organizational Accountabilities
Organizational Accountabilities (Staff)
Employee Excellence

• Demonstrates understanding of quality of service and collaborates with co-workers to ensure excellence standard is achieved

• Innovates through improvement of care and/or efficiency of operational processes.

• Dedicated to a standard of performance excellence and high quality

All In

• Embraces changes/improvements and actively participates in the implementation of new/improved programs, technology, new equipment, systems and resources that promote quality of care, safety and efficiency

• Identifies, prioritizes and selects alternative solutions to determine best outcome

Action Oriented

• Maintains a high level of activity/productivity, meeting deadlines and appropriately prioritizing tasks to meet business demands

• Anticipates problems and attempts to solve before they develop

Supervisory Responsibilities

• None

Blood Borne Pathogen Exposure

• Category III: Job does not involve exposure to blood, body fluids, non-intact skin or tissue specimens. Incumbent does not perform or help in emergency medical care or first aid as a part of his/her job.

Protected Health Information Access Level

• Level II - Limited Access Incumbents in this job may only access general information that is appropriately provided to the general public: (patient name, room location, general condition)

Working Environment

• Exposed to kitchen elements such as heat, cold, fumes, cleaning chemicals and odors.

Physical Requirements

• Ability to lift up to 40 pounds with lifting and carrying up to 25 pounds. External applicants, as well as position incumbents who become disabled, must be able to perform the essential functions, either unaided or with the assistance of a reasonable accommodation to be determined on a case-by-case basis.