Position Title: Cook
Status: Full- Time
Position Summary: Under the direct supervision of the Nutritional Services Supervisor, the cook prepares, seasons, and cooks food for hospital patients, staff, and visitors.
MAJOR DUTIES AND RESPONSIBILITIES:
- 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
Nutritional Services Supervisor.
- Ensures meals are ready at specified times.
- Consults with Nutritional Services Supervisor regarding use of left-overs.
- Consults Registered Dietitian on modified diets, as necessary.
- Supervises Nutritional Services workers when washing, trimming, or preparing food.
- Measures and mixes ingredients according to approved recipes, using blenders, mixers,
grinders, slicers, etc.
- 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 appropriate temperatures. Adjusts heat controls as
necessary.
- Improves flavor and texture of food by adding ingredients or seasonings.
- Observes infection prevention and control practices at all times.
- Maintains kitchen in a clean, neat, and organized manner.
- Performs all aspects of patient care in an environment that optimizes patient safety and
reduces the likelihood of medical/health care errors.
- Supports and maintains a culture of safety and quality.
- Performs other duties as assigned by management.
PROFESSIONAL REQUIREMENTS:
- 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.
- 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.
REGULATORY REQUIREMENTS:
- High school graduate or equivalent.
- Previous experience in hospital food preparation.
- Basic computer knowledge.
- Have ability to calculate measurements in recipes to increase or decrease servings.