Job Type Part-timeDescriptionDays and Hours: - Week days, 6:00 AM - 2:30 PM; 3 shifts per week; No weekendsJob Title: Dietary CookDepartment: DietaryReports To: Director of Dietary Services Position Summary: A Cook has basic knowledge and experience in food preparation, production control, inventory control, safety, sanitation, equipment, food preparation, food safety, menus and therapeutic diets, and facility policies and procedures related to the food service department. A Cook must work well under the direction of the Dietary Supervisor / Director of Dietary Services. A Cook is permitted some latitude for the exercise of independent judgment in carrying out the essential tasks, within the scope of KCHS policies, healthcare regulations and Nebraska Food Code. In the absence of the Director of Dietary Services, a Cook directs the operations of the kitchen.Essential Job Functions Duties and Responsibilities
- Prepares food for meals in accordance with planned menus
- Measure and assemble ingredients for menu items.
- Prepare food items, main entrees, sandwiches, salads, soups, and beverages.
- Collaborate with all kitchen staff to prepare meals during time allotted.
- Follow menus and recipes to ensure patients receive correct meals.
- Follow portion controls, restrictions according to patient's ordered diets.
- Chop or grind meat, puree foods, if necessary, for specified diets. Apportion and place food servings on plates according to diet.
- Prepare and deliver food trays to hospital patients
- Ensures that tray preparation follows prepared menus and that patient's like and dislikes are honored when possible.
- Place items such as eating utensils, napkins, and condiments on trays.
- Examine filled tray for completeness and place in Hospital Cart
- Deliver Hospital Cart to hospital inpatient hallway.
General Requirements:Personal Responsibilities
- Works in harmony with assigned co-workers and other department staff.
- Is punctual in attendance. Adjusts personal schedule to work as scheduled. Provides proper notification for absence as per hospital policy.
- Accepts and responds to constructive criticism, assigned duties and suggestions in a cooperative manner.
- Demonstrates the ability to accept and implement change
- Completes assignments accurately and on time.
- Participates in continuing education programs and staff meetings as evidenced by attendance records.
- Where applicable, floats to other areas as assigned; responds to floating requested with a positive attitude.
- Willingly accepts assignments to special projects.
- Attentive to detail, record-keeping and required paperwork inherent to the position.
- Demonstrates kindness, courteousness, and sensitivity to patients, families, physicians, co-workers and visitors at all times.
- Appears well groomed and observes established dress guidelines, visibly wearing the name identification badge.
- Displays self-respect and pride in KCHS.
Customer Service
- Clean dishes, equipment, and work areas
- Collect dirty dishes from staff break room and return to kitchen.
- Wash dishes, clean work areas, tables, stove top and ovens.
- Collect and place garbage in designated containers.
- Thoroughly clean equipment and work areas in accordance with company policies and procedures and applicable local, state, and federal regulations.
Miscellaneous Dietary Duties
- Serve food items to staff, within designated time frame.
- Prepare hospitality trays for hospital guests.
- Prepare meals for monthly staff or committee meetings as requested.
- Ensure quality nutritional services duties are completed
- Completes duties in a timely manner, and within proper sequences and schedules.
- Promotes a team approach within the Dietary Department - encourages teamwork by example and by using positive approaches resulting in increased employee morale.
- Alert and attentive to detail necessary in supervising, food handling and storage, and insuring sanitation of all work areas and storage areas.
- Ensures that safety precautions and infection control policies and procedures are followed during daily work assignments.
- Exercises good judgment in preparation of proper food quantities and timely preparation of such.
- Plans ahead for future menus (i.e. pre-preparation, thaw meats, etc.)
- Maintains a cooperative relationship with all staff and departments.
- Performs other duties as assigned by Director of Dietary
- Always makes eye contact when speaking with patients, family members/significant others, visitors, employees, etc. Knocks before entering a room or office. Addresses all individuals courteously.
- Keeps voice down, does not shout or use improper language. Responds to all inquiries promptly and courteously.
- Shares information so that the people who need to be aware of the facts are informed.
Infection Control
- Demonstrates adherence to infection control policies as evidenced by in-service attendance records and employee practices
- Demonstrates correct hand washing technique.
- Demonstrates adherence to the State and Federal Food Code in order to limit risk of food borne illness.
- Demonstrates knowledge of appropriate personal protective equipment (PPE) and uses same in practice.
- Notifies the Infection Control Nurse of real or potential exposures.
RequirementsQualifications:Education and/or Experience:
- High school diploma or GED
- 2 years of food service experience preferred
Certificates, Licensure, Registrations:
- Complete Serve Safe Class
- Heart Saver CPR or Basic Life Support (BLS)
Knowledge, Skills and Abilities:
- Ability to work cooperatively and communicate effectively to maintain good working relationships with staff, healthcare providers, and patients
- Must be capable of communicating clearly (reading, writing and speaking) in the English Language.
- Must be able to apply basic computer skills
- Must be capable of reading and comprehending complex food codes, healthcare laws, and regulations.
- Must be capable of reading and comprehending menus, recipes, portion control, and diet orders.
- Must demonstrate ability perform mathematical calculations used in recipe conversion.