ppJob Title: Cook PRN, FT, 10a-6:30p; Varying Days /p pSupervised by: Food and Nutrition Services Manager /p h3Job Summary /h3 pUnder the direct supervision of the Food and Nutrition Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors. /p h3Demonstrates Competency in the Following Areas /h3 ul liDetermines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. /li liDetermines amount of foods needed to meet weekly menus and submits order to Food and Nutrition Services Manager. /li liEnsures meals are ready at specified times. /li liDelivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services. /li liConsults with Food and Nutrition Services Manager regarding use of leftovers. /li liConsults Registered Dietitian on modified diets, as necessary. /li liSupervises Food and Nutrition Services workers when washing, trimming or preparing food. /li liMeasures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicer, etc. /li liMakes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. /li liCooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. /li liCarves meat, fish and fowl into individual servings according to menu combinations and patient diet orders. /li liTests foods being cooked to ensure doneness. Adjusts heat controls as necessary. /li liImproves flavor and texture of food by adding ingredients or seasonings. /li liObserves infection prevention and control practices at all times.



/li liMaintains kitchen in a clean, neat and organized manner. /li liPerforms all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors. /li liSupports and maintains a culture of safety and quality. /li liParticipates in departmental performance improvement activities. /li liMaintains trayline in a clean, neat, and organized manner. /li liPuts clean dishes and utensils away. /li liCleans walk-in refrigerators and storage areas. /li liPerforms special cleaning duties as assigned by the Food and Nutrition Services Manager. /li liMaintains a good working relationship within the department and with other departments. /li /ul h3Professional Requirements /h3 ul liAdheres to dress code, appearance is neat and clean. /li liCompletes annual education requirements. /li liMaintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards. /li liMaintains and ensures patient confidentiality at all times. /li liReports to work on time and as scheduled; completes work within designated time. /li liWears identification while on duty; uses computerized punch time system correctly.



/li liCompletes in-services and returns in a timely fashion. /li liAttends annual review and performs departmental in-services. /li liAttends 12 staff meetings; or reads and returns all staff meeting minutes /li liActively participates in the department’s continuous quality improvement (CQI) activities. /li liRepresents the organization in a positive and professional manner. /li liComplies with all organizational policies regarding ethical business practices. /li liCommunicates the mission, ethics and goals of the hospital, as well as the focus statement of the department. /li /ul h3Regulatory Requirements /h3 ul liPreferred High school graduate or equivalent. /li liOne year experience in food preparation required, preferably in a hospital environment. /li /ul h3Language Skills /h3 ul liAble to communicate effectively in English, both verbally and in writing. /li liAdditional languages preferred. /li /ul h3Other Skills /h3 ul liBasic computer knowledge. /li liHave ability to calculate measurements in recipes to increase or decrease servings. /li /ul h3Physical Demands /h3 pNormal hospital environment. Occasional exposure to steam and refrigerators. Normal/corrected eyesight. Hearing within normal range. Operates cash register and ice machine. Frequent standing. Lifting up to 50 pounds. Carrying, pushing/pulling up to 50 pounds. /p pReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care. /p /p #J-18808-Ljbffr

📌 COOK - FT, 10a-6:30p; Varying Days (Piedrafita del Cebrero)
🏢 Johnson Regional Medical Center
📍 Piedrafita del Cebrero