Dietary Cook

This position performs a wide variety of task and operations to prepare and cook foods for patients, employees and guests as directed following established sanitation, safety, and dietary procedures.

Review and Meal Prep

• Review menu and assemble foods, supplies, and equipment for daily food preparation. Set up and prepare equipment for use in food preparation.
• Follow standardized recipes. Maintain established policies and procedures, standards and practices in food preparation to achieve high quality, nutritional meals.
• Documents and receives approval from Registered/Licensed Dietitian when utilizing substitutions for patient menus.

Food Preparation

• Prepare and cook all entrees as menued. Perform tasks such as cut and trim meat, fish and poultry; spice and season as required by recipe; cook, bake etc. In appropriate utensil and/or cooking equipment; carve, slice or otherwise portion cooked foods to assure effective portion control and optimum utilization of food stuff.
• Plans cooking schedule to have food ready at specified meal times while minimizing hold times for quality.
• Accurately records meals served and monitor temperatures of food while utilizing the appropriate logs.
• Monitors and records temperatures in refrigerators and freezers while utilizing the appropriate logs.
• Delegates tasks to Prep Cooks/Dietary Aides as approved by the Integrated Services Director/Dietary Supervisor.
• Accepts, receives and puts away food/beverage deliveries.
• Assists with prep list, grab and go, and stocking the café and galley.
• Documents thermometer calibration on weekly logs and other food safety items appropriately.

Service and Sanitation

• Responsible for cleaning own work area at specified meal times.
• Performs general cleaning working in the kitchen and dining area.
• Serves patients, personnel and guests.
• Conferring with patients in order to understand their food likes and dislikes.
• Assist in the care and maintenance of department facilities, equipment and supplies as directed.
• Perform other duties as directed.
• Reports any issues or problems that may arise to the Integrated Services Director/Dietary Supervisor.
• Completes cleaning duties as assigned on monthly cleaning list.
• Assists with the counting of monthly inventory.

Basic Clarke County Hospital (CCH) Performance Criteria

• Demonstrates Clarke County Hospital Standards of Behaviors as well as adheres to hospital policies and procedures and safety guidelines.
• Demonstrates ability to meet business needs of department with regular, reliable attendance.
• Employee maintains current licenses and/or certifications required for the position.
• Practices and reflects knowledge of HIPAA, DIA, DNV, OSHA and other federal/state regulatory agencies guiding healthcare.
• Completes all annual education and competency requirements within the calendar year.
• Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff. Takes appropriate action on concerns reported by department staff related to compliance.

Qualifications

Education: High school diploma or equivalent preferred. Training in institutional food preparation or equivalent demonstrable knowledge and skills. Preferred: Related field or equivalent work experience in cooking. Minimum of 1 year of previous experience in a long-term care or hospital setting.

Experience: Knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiarity with kitchen equipment. Preferred: Previous work experience in food preparation, modified diets and related routines

License(s)/Certificates: Valid driver’s license when driving any vehicle for work-related reasons. ServSafe certified OR the ability to become ServSafe certified within 1st year of employment.

Knowledge/Skills/Abilities: High Attention to Detail. Communication Skills. Problem solving. Interpersonal skills. Must be able to read, write and speak fluent English.

Hours: 20 hours per week

Holidays: Rotating

Weekends: Rotating