PT- Cook/Dietary Aide

Job Summary

The Cook works with other Dietary staff to accomplish all aspects of food production for patients, cafeteria food services, and catering events. Daily, weekly, and monthly cleaning duties are also assigned. The work schedule varies and includes both weekday and weekend shifts. The Cook will also be cross-trained to other roles in the Dietary department to cover for other positions when staffing is short. This includes training to provide direct patient nutrition services such as planning daily menus, assessing patient food allergies, preferences, and cultural or religious food-related practices, and may involve tray delivery. This position also involves facilitating the day-to-day operations of the department through quality improvement and control activities, conducting quarterly inventories, maintaining an organized and clean work area, and complying with local, state, and federal regulations.

Skills & Abilities

• Able to work independently and meet established deadlines.
• Able to make sound, reasonable decisions.
• Organized.
• Ability to concentrate on many simultaneous detailed requests.
• Demonstrates accountability, professionalism, openness, and receptivity to change.
• Exhibits creativity and innovation.
• Identifies and handles stressful situations with tact.
• Develops excellent working relationships with patients, patient’s family members, physicians, and hospital staff.
• Sets goals and seeks guidance, direction, and assistance when needed.
• Is flexible and takes on new responsibilities.
• Communicates effectively, both orally and in writing.
• Works collaboratively with others to ensure quality patient care.
• Displays strong critical thinking skills.

Training & Education

• High school diploma or equivalent required.
• One (1) year of experience cooking in a healthcare setting preferred.
• Current Serve Safe Certification required.