PRN Cook

Position Description

Cook-PRN

Primary Function:

The Cook, under the direction of the Food Services Supervisor and the Director of Inpatient Services, is responsible for the preparation and serving of meals for the patients, guests, staff, and visitors while following ServSafe guidelines to ensure proper sanitation and safety.

Training:

Orientation to Hospice of Davidson County and the services it provides.

Supervision:  Food Services Supervisor

Qualifications:

1. High School Diploma, GED or equivalent is required.
2. ServSafe Certification required.
3. Two years of experience in food preparation service in a residential facility and knowledge of institutional food service preparation.
4. General knowledge of infection control and health regulations.
5. Ability to read and follow directions and recipes.
6. Ability to prepare specially requested food items for patients with particular diet needs and desires.
7. Ability to work with minimal supervision.
8. Willingness to learn new techniques and best practices in safe food preparation and delivery.
9. Ability to meet and deal with the public in a positive manner providing a friendly and positive attitude so all are made to feel welcome and cared for by you, the dietary department and Hinkle House.
10. Willingness to maintain and increase professional skills and knowledge.
11. Ability to work independently and independently as needed
12. Commitment to the Hospice concept and standards.
13. Must be able to interact with patients, family members, visitors, co-workers, and medical staff under a variety of circumstances.
14. Ability to stand for long periods at a time.
15. Ability to handle numerous interruptions and still complete tasks in a timely manner.
16. Regular, reliable attendance is essential.
17. Must be current in health immunizations requirements of North Carolina and Hospice of Davidson County.

Job Duties:

1. Ensures the kitchen is in compliance with the North Carolina Department of Environment and Resource Division of Environmental Health.
2. Assist Food Services Supervisor with food supply orders and maintains log as required for preparation of meals.
3. Monitor and maintain temperature log for refrigerators in the kitchen, pantry, and family rooms.
4. Assist in the management, storage and receipt of donated snacks for patients

     and families. Monitor snack levels and restock as necessary.           

1. Prepares food for meals that is nourishing and in compliance with special needs or diets      based on the patient’s plan of care.
2. Changes items on the menu as needed to accommodate the patient’s culture,

     religion, diversity, allergies, digesting difficulties and preference of food choice.

1. Responsible for documentation and communication to clinical staff of patient’s food intake.
2. Communicates with the dietician for meal plans and preparation of food if needed.
3. Maintains log as required for preparation of meals.

10.Properly weighs and measures ingredients according to recipe and approved procedures.

11.Ensures proper sanitation and storage of kitchen equipment, food and supplies.

12.Maintains kitchen sanitation and safety standards.             

13.Ensures temperatures are maintained at proper levels at preparation and throughout              service.

14.Inventories food items for out of date compliance and disposes as appropriate.

15.Washes dishes and cleans work area, tables, cabinets, and appliances.

1. Collects as well as places trash in designated containers
2. Addresses patients, co-workers, and other healthcare professionals in a pleasant and respectful manner.
3. Remains friendly and cooperative during all work conditions.
4. Consults with immediate supervisor as issues and concerns arise while maintaining consistent and concise lines of authority.
5. Attends required in-services on an annual basis:
   1. Risk Management
   2. Bloodborne Pathogens/TB
   3. Body Mechanics
   4. Fire Safety
   5. General Safety/Hazardous Materials
   6. Patient/Staff Relations
   7. Maintains confidentiality of Protected Health Information (PHI) at all times.
   8. Performs other duties or special projects as requested by the Director of Inpatient Services and the Food Services Supervisor.

23.Participates in hospice sponsored in-service training.

24.Participates in QAPI program as needed.

25.Participates on Hospice committees as needed.

26.Performs job duties in accordance with all Hospice policies, procedures, and professional  and community standards.

1. Abides by the Hospice Professional Code of Conduct.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel objects, tools or controls, talk, hear and smell.

The employee is occasionally required to sit, stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close, distance, color, peripheral and depth perception and the ability to adjust focus.

The noise level in the work environment is usually moderate.

Status and Hours of Work:

This position is classified as full time non-exempt. Works Friday, Saturday and Sunday with flexibility according to staffing needs.