SEH-FOOD & NUTRITION COOK/AIDE

Essential Duties

• Reviews production sheets and menus to determine type and amount of food to be prepared for breakfast, lunch, dinner and special events when needed.
• Follows recipes to make sure each item is prepared to proper dietary and quality standards, using a variety of kitchen utensils and equipment.
• Maintains appropriate temperatures for all food prepared and served.
• Maintains and documents PPM level of 3 compartment sink.
• Prepares and serves hot food for patient meals and cafeteria.
• Works with EPIC and printed diet orders to make sure each patient is receiving their proper diet during meal periods.
• Round on patients to obtain daily meal orders.
• Takes patient room service orders over the phone or in-person.
• Prepares and/or assembles: hot and cold entrées, sides, sandwiches, beverages, desserts, etc. for patient trays.
• Prepares and assembles Café items.
• Delivers patient meals and nourishments.
• Inventory and stocks departmental pantries and nursing units.
• Practices proper food storage in all areas of the kitchen.
• Checks, rotates, and stores stock.
• Adheres to sanitation/infection control practices.
• Aids in ordering food and supplies.
• Assists with storage of food and supply deliveries.
• Communicates professionally and courteously with co-workers and the public.
• Attends and participates in department in-services and scheduled mandatory meetings.
• Prepares hot food for catered events and special functions, as well as set up and cleanup of the event.
• Follows proper phone etiquette.
• Prepares items for general and modified diets for patients.
• Operates dish machine and washes dishes in three compartment sink.
• Stores all dishware in designated areas.
• Operates cash register and assists with customer service.
• Completes all cleaning tasks according to cleaning schedule and other cleaning tasks assigned.

Requirements

• Ability to work in close cooperation with others.
• Able to understand written and verbal instruction.
• Time management and organizational skills.
• Interpersonal skills to effectively and appropriately communicate with patients, families, physicians and other hospital associates.
• Must present with a pleasant demeanor.
• Must be able to do simple arithmetic and follow oral and written instructions in English.
• Completion of ServSafe or National Accredited Food Safety Food Managers course preferred.
• Previous cooking experience within a healthcare setting, such as nursing facilities, rehab facilities, senior living communities or hospitals preferred.
• Familiarity with Special Dietary Menus preferred.