What are the responsibilities and job description for the PRN-Dietary - Cook position at Wilson Health?
Wilson Health is looking for a direct hire Cook for the Dietary Department for our location in Sidney, Ohio (North Dayton, Ohio) area.
Key Perks and Benefits:
- Pay (Shift Differential, Weekend Differential, Holiday Pay, and Direct Deposit)
- Retirement (Defined & Employer Contribution, Employer Match (no waiting period), and Various Investment Options)
Who We Are:
At Wilson Health, our mission is to improve the health and wellness of our communities by delivering compassionate, quality care. We are committed to making a difference for our neighbors, friends, and family and our vision is to be a trusted, nationally-recognized leader of innovative, collaborative community health.
Employment Status: PRN (Per as needed)
Working Hours: 6:00am- 2:30pm or 9:30am- 5:30pm depending on the need (some weekends hours varies)
Shift: Varies
Shift: Varies
Position Reports to: Dietary Manager & Director
POSITION SUMMARY: Receives direct supervision from the Nutrition Services Management Team. Responsible for the preparation of all food items for the patient and cafeteria as determined by the cycle or daily menu.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Prepares and cooks to order foods requiring short and broader preparation time.
- May produce food and serve customers at an a la carte or may operate a short order station.
- Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
- Provides the highest quality of service to customers at all times.
- Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food item for consumption.
- Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
- May work on a tray line to distribute food.
- Apportions and places food servings on plates and trays according to diet list on menu card.
- Serves and replenishes food from counters and steam tables and breaks down stations at the end of meal periods
- Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
- Provides general stocking duties and may assist with inventory and requisition supply needs.
- Attends all allergy and foodborne illness in-service training.
- Produces small to large batch goods using advanced and full range of cooking techniques.
- Reports any needed supplies, faulty working equipment, accident, or problems.
Qualifications:
- High school diploma or general education degree (GED) preferred; or one to three months related experience and/or training; or equivalent combination of education and experience.
OTHER SKILLS and ABILITIES:
Ability to operate some institutional food service equipment, including ovens, mixers, slicers, processors, steamers, fryers, and other such equipment.
EOE (Equal Opportunity Employer)
