Millcreek Community Hospital is currently seeking a Cook/Supervisor.
This is a full time position with varied shifts and scheduled days. This position is for first
and second shifts and holidays and weekends. If you are interested in this position, please send
an email to: csimmons@mch1.org or mail a resume to: Human
Resources, Millcreek Community Hospital, 5515 Peach Street, Erie, PA 16509. EOE
COOK/SUPERVISOR JOB DESCRIPTION
SUMMARY: Under the supervision of the Director of Food Services, prepares, Seasons and
cooks food for hospital patients, employees, staff and Visitors. Supervises and coordinates
activities of Dietary and Snack Bar/Gift Shop Departments during the manager’s
absence.
DUTIES AND RESPONSIBILITIES:
1. Reviews menu summaries to determine type and quantities of meats,
vegetables and soups to be prepared.
2. Plans cooking
schedule to ensure that food will be ready at specified times. Confers with the dietitian
regarding modified diet preparation.
3. Prepares or
supervises washing, trimming, cooking and seasoning of food items for each meal.
4. Measures and mixes ingredients according to recipes using a
variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers and
tenderizers to make sauces, soups, stews, casseroles and desserts.
5. Bakes, roasts, broils and steams meats, fish and other foods.
6. Observes and tastes food being cooked and adds ingredients
or seasonings to improve flavor or texture as needed.
7. Tests food being cooked by tasting, smelling and/or piercing, taking temperatures to
determine that it is cooked to proper doneness. Adjusts heat controls and timers on ovens,
grills, fryers, etc., as required.
8. Procures
foodstuff from refrigerator, freezer or other storage areas; may request others to assist.
9. Carves portions of meat, fish and fowl for individual
servings and prepares or directs distribution of food to serving units for the most efficient
service order. Apportions servings according to menu combinations or orders for patients.
10. Provides assistance on the line such as tray set-up,
serving, salad preparation, etc.
11. Maintains
cooking area in a clean, neat and orderly manner.
12. Assists with the program to order such items as meat, poultry, fish and other foods for
use in preparing meals.
13. Supervises dietary
employees meal tray preparations. Supervises dishroom operations to assure that proper techniques
are used and that established procedures and standards are kept in all work areas.
14. Inspects trays for attractiveness, palatability and
temperature of food.
15. Supervises pot washing areas
and various cleaning jobs to ensure that sanitation requirements are met.
16. Trains new employees as needed as well as assists with the
orientation of employees into new positions.
17.
Assists in covering any or all of the duties in the kitchen, tray line, cafeteria service and
dishrooms as required by staffing problems.
18.
Inspects each work station at the end of each shift to ensure that all areas are in satisfactory
condition for the next shift.
19. Must maintain a
current record of attendance to the required inservices as determined by the institution on an
annual basis.
The above statements are intended to describe the general nature and level of work being
performed. They are not intended to be construed as an exhaustive list of all responsibilities,
duties and sill required of personnel so classified.
