Cook

About the role

Under the supervision of the Dietary Manager, the cook assists in preparation and presentation of food for patients, employees, visitors, and special functions. Assists in the overall sanitation of kitchen equipment.

Responsibilities

• Prepare meals for patients, staff and visitors according to guidelines and instructions of Dietary Manager.
• Schedules daily food preparations.
• Assists in checking various perishable and nonperishable food orders.
• Responsible for the cleaning of trays, utensils and other kitchen/dietary supplies and equipment properly uses equipment.
• Reports the needs for repairs as needed.
• Supervise and assist in the preparation of the patient trays.
• Follows established guidelines for quality food production.
• Coordinates standards of quality food handling with proper sanitation standards.
• Familiar with standard concepts, practices, and procedures within the field of dietary and meal preparation according to standards and policies.
• Stocks supplies safely using appropriate lifting and handling.
• Follows hospital exposure control plans/blood borne and airborne pathogens.
• Maintains confidentiality of all hospital and patient information at all times.
• Follows HIPAA regulations and policies.
• Regular and predictable attendance is an essential job function.
• Communicate with patients, families and co-workers in person, in writing and on telephone.

Qualifications

• Current Idaho Food Handlers Card or must obtain within 90 days of hire.
• One year of cooking experience in a hospital, hotel, institution or restaurant preferred.
• One year of directly related customer service experience preferred.
• Ability to work and multitask in a high volume fast paced environment.

Schedule

Full time, 40 hours per week