Cook (Per Diem)

Job Summary

Prepare and cook large quantities of food in a hospital for patients, hospital staff and visitors. Perform a variety of tasks including serving meals, tray delivery, assisting patients with menus, routine cleaning, washing dishes, stocking, and receiving.

Responsibilities

• Handles multiple priorities
• Independent discretion/decision making
• Manages anger/fear/hostility
• Maintains composure in a potentially traumatic/emotional experience
• Works alone effectively
• Works in close proximity to others
• Works in a distracting environment
• Works with others effectively
• Prepares food using kitchen equipment according to standardized recipes making adjustments for special dietary/nutrition restrictions
• Serves food to staff members, patrons and patients/residents following appropriate portion sizes while adhering to department standards for presentation
• Utilize time management to coordinate job responsibilities within your scheduled hours and complete time sensitive tasks by appropriate deadlines
• Clears dirty dishes from diet kitchen and patient rooms including determining the amount of food and fluids consumed by patients/residents during instances described in the Dietary Department’s Policy and Procedures
• Prepares food for catering functions as assigned by Lead Cook or Nutrition Services Director
• Performs cleaning tasks as outlined on cleaning sheets for scheduled position and as assigned by Lead Cook or Nutrition Services Director
• Maintains high standards of sanitation in compliance with FDA Food Code, He-P 2300: NH Sanitary Production and Distribution of Food Rules and Dietary Department Policy and Procedures
• Utilize personal protective equipment per protocol when using chemicals
• Maintains appropriate stock of food and non-food items in all refrigerators, work areas, cafeteria, dining room, diet kitchen and nursing lounge including rotating and removing out of date items daily
• Documents daily and weekly data required in your scheduled position for quality control and improvement, inventory and volume tracking purposes
• Follows all Dietary Department Policy and Procedures and UCVH Employee Handbook guidelines
• Performs other duties as requested by Nutrition Services Director

Requirements

• High school or equivalent
• ServSafe certification required (may be obtained after hire)