Cook - FT Days

About the Role

Under the direct supervision of the Dietary Manager, the cook will prepare, season, and cook food for hospital patients, staff, and visitors.

Responsibilities

• Determine types and quantities of meats, vegetables, and soups to be prepared by reviewing planned menus.
• Determine amount of foods needed to meet weekly menus.
• Ensure meals are ready at specified times.
• Consult Registered Dietitian on modified diets, as necessary.
• Measure and mix ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Make sauces, soups, stews, casseroles, and desserts meeting established dietary guidelines.
• Cook meat, fish, and fowl in a variety of ways such as baking, roasting, broiling, and steaming.
• Carve meat, fish, and fowl into individual servings according to menu combinations and patient diet orders.
• Test foods being cooked to ensure doneness; adjust heat controls as necessary.
• Improve flavor and texture of food by adding ingredients or seasonings.
• Observe infection prevention and control practices at all times.
• Maintain kitchen in a clean, neat, and organized manner.
• Perform all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Support and maintain a culture of safety and quality.
• Maintain regulatory requirements, including all federal, state, local regulations, and accrediting organization standards.
• Maintain and ensure patient confidentiality at all times.
• Additional duties as requested.

Behavioral Standards

• Support the mission, vision, and goals of Avem Health Partners and serve as a role model within the company.
• Exhibit positive customer service behavior in everyday work interactions.
• Demonstrate a courteous and respectful attitude to internal workforce and external customers.
• Communicate accurately and appropriately.
• Handle difficult situations in a discreet and professional manner.
• Hold self-accountable for professional practice.
• Participate in performance improvement activities utilizing principles to support and improve departmental goals.
• Demonstrate knowledge of unit goals and actively participate in committees and projects to achieve these goals.
• Keep current with literature regarding changing practices, interventions, and best practices.
• Assume responsibility for seeking out educational and professional opportunities for personal learning needs and growth, as well as meeting mandatory education requirements.
• Act as a preceptor as requested.
• Demonstrate excellent work attendance and actively participate in a variety of meetings and training sessions as required.
• Adhere to the Avem Health Partners Code of Conduct and Standards of Behavior.
• Comply with established policies and procedures and all health and safety requirements.

Requirements

• High school graduate or equivalent preferred.
• Previous experience in hospital food preparation.

Qualifications

• Food Handlers License.

Physical Requirements

• Must be able to perform each essential job duty satisfactorily; reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• Requires visual and auditory abilities intact to perform duties.
• Must be able to lift at least 50 pounds.
• Constant standing and walking required.
• Must be able to withstand the heat of the kitchen.
• Frequent bending, reaching, pushing, and pulling required.