COOK - PRN, Varying Days, Varying Hours

Demonstrates Competency in the Following Areas

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
• Determines amount of foods needed to meet weekly menus and submits order to Food and Nutrition Services Manager.
• Ensures meals are ready at specified times.
• Delivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services.
• Consults with Food and Nutrition Services Manager regarding use of leftovers.
• Consults Registered Dietitian on modified diets, as necessary.
• Supervises Food and Nutrition Services workers when washing, trimming or preparing food.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings.

Professional Requirements

• Adheres to dress code, appearance is neat and clean.
• Completes annual education requirements.
• Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.
• Maintains and ensures patient confidentiality at all times.
• Reports to work on time and as scheduled; completes work within designated time.
• Wears identification while on duty; uses computerized punch time system correctly.
• Completes in-services and returns in a timely fashion.
• Attends annual review and performs departmental in-services.
• Attends 12 staff meetings; or reads and returns all staff meeting minutes
• Actively participates in the department’s continuous quality improvement (CQI) activities.
• Represents the organization in a positive and professional manner.
• Complies with all organizational policies regarding ethical business practices.
• Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department.

Requirements

• Regulatory Requirements: · Preferred High school graduate or equivalent.
• One year experience in food preparation required, preferably in a hospital environment.
• Language Skills: · Able to communicate effectively in English, both verbally and in writing.
• Additional languages preferred.
• Other Skills: · Basic computer knowledge.
• Have ability to calculate measurements in recipes to increase or decrease servings.

Physical Demands

• Normal hospital environment. Occasional exposure to steam and refrigerators. Normal/corrected eyesight. Hearing within normal range.
• Operates cash register and ice machine. Frequent standing. Lifting up to 50 pounds. Carrying, pushing/pulling up to 50 pounds.