Position Overview:

Works as a team member with Food Service personnel and dietitians in the daily production requirements for patient room service requests and Lobby Grille production needs. Prepares meats, fish, fowl, vegetables, gravies, soups, sauces, and baked goods according to standardized recipes. Makes changes in diets as required by dietary orders or customer requests. Assembles patient nourishment. Assists patients in food choices as recommended by provider and/or dietitian. Demonstrates ability to offer guidelines for the provider prescribed diets. Assists in delivery and communication of foodstuffs to patients. Assures product quality, observes food service safety standards for proper food storage, handling, cooking/serving temperatures, and the minimization of food waste.

Essential Functions:

Follows proper procedures as specified by the Colorado Department of Health and JCAHO standards for all basic food handling guidelines as specified by local, state, and federal health agencies.

Food Service Worker III must have knowledge of departmental food processes and thorough understanding of how the entire food services department works and operates.

Room Service Cook, Grill, Southwest, Hearth, Flex, Prep and Catering

Responsible for basic food preparation such as salads, sandwiches, pizzas to more complex tasks like sautéing, roasting and banquet preparations.

Prepares foods to the specifications of the diets and adjusting food items to accommodate guests with allergies or specific diet concerns with permission from the director or manager.

Orders ingredients as needed.

Operates various kitchen appliances such as a blender, oven, grill, stand mixer, and various food preparation tools.

Portions, arranges, and garnishes food before serving. Seasons food according to recipes or diet needs.

Assists other cooks during the food assembly process.

Devises new recipes and offers a creative menu, while following department guidelines.

Estimates expected food consumption and organizes foodstuffs preparation.

Completes closing duties, including restocking items, turning off lights and equipment.

Maintains cleanliness and restocking of work areas throughout the day.

Assures department is clean and assists with dishes before shift ends and is prepared for next day.

Promotes the philosophy and mission of Montrose Regional Health.

Performs other incidental and related duties as required and assigned.

Education and Work Experience

Education - High School diploma or equivalent preferred. Diploma from a culinary school desired. Education in food service cooking in a formal institutional food service operation or restaurant desired.

Training & Experience - Two-year experience or equivalent in institutional cooking, preferably in a health care setting preferred.

Job Knowledge - Required to demonstrate knowledge and ability to perform duties accurately measured by food safety competency tests. Food handling/safety course desired. Knowledge of therapeutic diets desired.

Ability to effectively communicate, verbally, and non-verbally, in a clear, concise manner.

Administrative and philosophical compatibility with Montrose Regional Health.

Interpersonal skills and sound judgment necessary to communicate with a wide variety of persons including patients.

The ability to make appropriate decisions based on fact and knowledge is required. The ability to perform detailed work required. The ability to work harmoniously with employees required. Must demonstrate the ability to maintain confidentiality and show good judgment. The ability to make decisions under pressure and deadlines required.

Physical Demands and Working Conditions:

While performing the duties of this job, the employee is regularly required to see, talk and hear. The employee frequently is required to sit and use hands along with fingers, to handle or feel. The employee is occasionally required to stand, walk, reach with hands and arms, climb or balance, and stoop, kneel, crouch or crawl.