What are the responsibilities and job description for the Nutrition and Food Service - Lead position at Sioux Center Health?
Location:
Sioux Center, IAWorker Type:
RegularWork Shift:
Rotating days/evenings/nights/weekends (United States of America)Sioux Center Health is seeking a qualified individual to join our team! Sioux Center Health has been designated a Top 100 Critical Access Hospital by The Chartis Center for Rural Health, awarded a Top Workplace honor by The Des Moines Register, and won Best of the Northwest in 12 healthcare categories. Sioux County also ranked #6 in the nation for being one of the Healthiest Communities according to U.S. News & World Report and CVS. There’s a reason we are a recognized healthcare leader.
Position Highlights
Summary
- The Head Cook provides quality and appetizing, prepared and presented menu items for patient/resident, employee/visitor, and catered meals. Provides exceptional care and service to patients, residents, guests and fellow employees at all times. Provides training and leadership to other cooks and staff in the neighborhoods. This position also performs numerous food service activities to meet cleanliness standards and regulations.
General Hours of Work
- Days, some evening, weekend, holiday rotation
Education and/or Experience
- High school diploma or general education degree (GED); or one to three months of related experience and/or training; or equivalent combination of education and experience.
Certificate, Licenses, Registrations
- ServSafe preferred. CDM preferred, not required. This position requires a valid driver’s license and must carry their own automobile liability insurance.
Essential Functions
- Responsible for being the head cook for the specific meal/meals of their shift.
- Provides training and leadership to other cooks and staff in the neighborhoods.
- Prepares various menu items keeping the ingredients and finished items within proper temperature ranges for food safety.
- Prepares foods according to IDDSI standards and resident diet plan.
- Prepares meats and casseroles bringing them to proper temperatures for food safety.
- Cools down leftovers properly to reach appropriate temperatures within specified timeframe.
- Labels and dates all ingredients and food items.
- Maintains overall kitchen cleaning list duties assigned to self and staff.
- Uses leftovers cost effectively, wisely and safely. Discards any outdates or questionable items.
- Monitors temperatures of freezers and refrigerators when going in and out of them daily and report any problems to the Supervisor.
- Assist the manager and assistant managers in training new cooks/staff in food sanitation and kitchen safety. Serves as resource and support to the neighborhoods.
- Assists assistant supervisors in checking in and putting away freight.
- Uses food service chemicals for safety and effectiveness. Knowledge of location and use of Material Safety Data sheets.
- Performs other duties and responsibilities as assigned.
