PLEASE NOTE - This position may require temporarily relocation to other TONHC Facilities: Sells Hospital, Santa Rosa Health Center, San Simon Health Center, and San Xavier Health Center.

Position Summary:

Plans and prepares meals for regular, therapeutic, and modified diets; prepare meals from various menu items using standardized recipes and procedures; and prepares meals using multiple cooking methods. Ensures that meals are ready at the appropriate time and that temperatures are maintained and conform to established standards.

Scope of Work:

This position is located within the Nutrition and Dietetic Services Department of the Tohono O'odham Nation Sells Hospital and is one of six (6) Cook positions. The incumbent's primary job is to produce meals for patients accurately, employees, and outside customers, provide responsive and timely customer service, and ensure that the food service section functions smoothly daily by completing job tasks within a specified time frame. The Cook position works under the direction of the Cook Supervisor, who establishes daily work assignments and spot-checks completed work assignments.

Essential Duties and Responsibilities: (Depending on the area of assignment, an incumbent may not be required to perform some of the duties listed below):

• Independently prepares various meat, poultry, seafood, vegetables, fruit, sauces, gravies, soups, salads, grain items, and desserts for regular and therapeutic diet orders.
• Prepares, cooks, and seasons food products for all meals by following standardized recipes; plans and regulates cooking procedures so that numerous completed food products are ready at the appropriate temperature and time.
• Plan and coordinate entire meal preparation; works with other Cooks to ensure efficiency during the food production process.
• Prepare and present food to appeal to customers visually, and it conforms to established food standards in terms of shape, size, texture, color, and flavor.
• Prepares meals for therapeutic diets including but not limited to diabetic, sodium-restricted, low fat/low cholesterol, soft, renal, clear and complete liquid, and mechanically altered.
• Prepares menu items using recipes that may require numerous steps and lengthy preparation procedures.
• Prepare a variety of menu items using technical preparation methods. Examples are braising, sautéing, steaming, poaching, roasting, grilling, and pureeing.
• Examine all food for quality and freshness before preparation.
• Monitor cooking temperatures and evaluate the condition of food cooking at frequent intervals.
• Makes modifications to recipes by increasing or decreasing the ingredients based on the number of servings needed and the type of equipment available.
• Serves prepared food items to patients during tray line meal service using correct portion sizes; final temperatures taken and recorded before delivery.
• Deliver meal and nourishment to the inpatient ward within the required meal service time frame.
• Plans and coordinates with other Cooks the food needed for the weekly menu to ensure that food items are pulled and defrosted before meal preparation.
• Assists in receiving, labeling, and storing weekly food delivery orders; dates and labels food items and uses FIFO practices when storing food items.
• Sets up and stocks areas before meal service delivery.
• Cleans and sanitizes equipment, utensils, floor, and work area using appropriate procedures and cleaning solutions.
• Documents daily temperatures of refrigerators/freezers, dishwasher, and 3-compartment sink; documents temperatures of food items and ensures that appropriate temperature is achieved before meal service.
• Maintain required reports and records.
• Sets up the dining room area and services employees and customers who purchase food from the hospital's kitchen; operates a cash register, which involves receiving cash and giving correct change; demonstrates appropriate customer service skills when providing meal service to customers.
• Regular attendance and punctuality are essential functions of this job position.

Knowledge, Skills, and Abilities:

• Knowledge of the Tohono O'odham culture, customs, and traditions preferred.
• Knowledge of applicable food service regulation standards. Knowledge of the FDA Food Code and other recognized models for safeguarding public health through safe food preparation and handling techniques.
• Knowledge of a full range of food preparation principles, including techniques and procedures necessary to accommodate patients with various medical conditions.
• Knows procedures related to cooking in large quantities.
• Knowledge of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions. Skills to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
• Ability to follow standardized recipes for quantity cooking.
• Ability to modify recipes based on the amount needed for any given meal and the type of equipment available for use.
• Ability to coordinate a full range of food preparation activities relevant to quantity food production.
• Ability to manage various cooking processes so food items are served at their peak taste, texture, and appearance with minimum holding periods.
• Knowledge of therapeutic diets such as diabetic, low fat/low cholesterol, sodium-restricted diets, renal, soft, clear/full liquid, and mechanically altered diets.
• Knowledge of food safety, sanitation, regulations, and procedures.
• Skill in the operation, breakdown, and cleaning of commercial foodservice equipment used in quantity food production.
• Ability to safely operate cooking equipment and kitchen appliances.
• Ability to work extended hours and various work schedules.
• Ability to communicate efficiently and effectively both verbally and in writing.
• Ability to establish and maintain positive and effective working relationships with other employees and the general public.
• Ability to work independently and meet strict timelines.

Minimum Qualifications:

• High School Diploma or General Education Diploma.
• Six months of experience in the foodservice industry, or an equivalent combination of training, education, and work experience that demonstrates the ability to perform the duties of this position.

Licenses, Certifications, Special Requirements:

• Must obtain ServSafe® Certification within six to twelve months after hire.
• Upon recommendation for hire, a criminal background and a National FBI fingerprint check are required to determine suitability for employment, including a 39-month driving record.
• May require possessing and maintaining a valid driver's license (no DUIs or major traffic citations within the last three years).
• If required, must meet the Tohono O'odham Nation tribal employer's insurance requirements to receive a driver's permit to operate program vehicles.
• Based on the department's needs, incumbents may be required to demonstrate fluency in both the Tohono O'odham language and English as a condition of employment.