Cook - Temporary

In accordance with Navajo Nation and federal law, TCRHCC has implemented an Affirmative Action Plan pursuant to the Navajo Preference in Employment Act. Preference in hiring and employment is given to applicants who are enrolled members of the Navajo Nation, Hopi Tribe, or San Juan Southern Paiute Tribe; legally married to enrolled members of these tribes and meet residency requirements; or enrolled members of other federally-recognized American Indian Tribes.

About the role

The purpose of this position is to provide high-quality meals to patients, employees, and guests under safe, sanitary conditions. The incumbent prepares and cooks food, analyzes menus and recipes, standardizes recipes, tests new products, determines food and beverage costs, and assists in implementing cost-control procedures. The role ensures food service meets nutritional, safety, sanitation, and quality standards while participating in the department’s mission, goals, and performance improvement programs. Hours of duty include rotating shifts, weekends, and holidays.

Responsibilities

• Ensure proper Personal Protective Equipment (PPE) is always worn while on duty, including face masks, gloves, aprons, eye, and face shields when required.
• Prepare well-balanced meals and therapeutic diets per menus, recipe guidelines, and the Hospital-approved Diet Manual.
• Maintain a sanitary, safe working environment using proper personal hygiene and universal precautions.
• Utilize institutional cooking equipment for efficient food production.
• Adjust amounts and proportions of ingredients in recipes while maintaining balance and minimizing food waste for cost containment.
• Prepare food as specified on the menu and production sheet, making appropriate substitutions when needed and notifying the supervisor of outcomes.
• Read and utilize standardized recipes, following measuring and preparation instructions while adjusting for changes in servings required.
• Perform food preparation and cooking tasks for all types of hot and cold menu items using appropriate quality cooking methods.
• Serve hot and cold foods for patients and employees on the tray line using standard portions and appropriate serving utensils.
• Prepare foods to preserve nutritional value, color, palatability, and acceptability, presenting them attractively.
• Complete preparation duties for the following day, such as thawing meat and notifying the supervisor of ingredient shortages or substitutions.
• Issue food from stores and assist in coordinating and monitoring staff work at one or more work centers.
• Review menus and standardized recipes with other food service employees to ensure correct and timely food preparation and service.
• Garnish food for eye appeal and plan, coordinate, and time work assignments to ensure food is prepared per schedule and at proper temperatures.
• Apply principles of proper food and supply storage using FIFO (first in, first out), including labeling and dating all products.
• Notify the supervisor or cook foreman of low stock items and maintain records for CQI/JCAHO/EPMS, assisting with data collection as needed.
• Answer phones courteously, document patient diet orders, food preferences, and nutrition screening, and take appropriate action.
• Prepare and deliver work orders to maintain equipment and services efficiently, providing a copy to the supervisor.
• Assist with or conduct physical inventory, order, receive, and check food deliveries using proper procedures.
• Document all menu substitutions and notify pertinent parties immediately, following department policies.
• Attend all mandatory in-services and training as required.
• Participate in meal rounds to discuss food preferences and survey patient satisfaction with food/meal service.
• Assist with nutrition education for individuals or groups, accompanied by a dietitian or following written instructions.
• Assist with nutritional screening of inpatients as required.
• Follow proper handwashing and social distancing practices, using hand sanitizer when water is unavailable.
• Use proper PPE inside assigned clinics or units, including NIOSH-approved N95 masks, eye or face shields, gloves, and isolation gowns, following safe donning and doffing procedures.
• Perform other duties as assigned.

Requirements

• High School Diploma or GED.
• Current valid food handler’s permit or ability to obtain one within five (5) days of starting the position.
• Agreement to obtain ServSafe Certification within one (1) year of starting the position.
• Minimum 1-2 years of institutional or restaurant cooking experience or 2 years of culinary arts experience.
• Ability to communicate effectively in English, both verbally and in writing.
• Basic computer knowledge.
• Satisfactory performance in all prior and current employment, as evidenced by positive employment references addressing:
  • Positive working relationships with others.
  • High ethical standards with no history of complaints.
  • Reliability and dependability, including reporting to work as scheduled without excessive absences.
• Successful completion of job interviews, demonstrating the ability to perform the essential functions of the job.
• Successful completion of background and reference checks, including fingerprint clearance, physical examinations, and other screenings.
• Submission of all required employment-related documents free of false, misleading, or incomplete information.