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Nutritional Services Cook

2 months ago

Osceola, Iowa, United States Clarke County Hospital Full time

Position Overview:
This role encompasses a diverse range of tasks and responsibilities to prepare and cook meals for patients, staff, and visitors, adhering to established sanitation, safety, and dietary protocols.

Meal Preparation:
Review the menu and gather the necessary foods, supplies, and equipment for daily meal preparation. Set up and prepare cooking equipment for use.
Follow standardized recipes and maintain established policies and procedures to ensure high-quality, nutritious meals.
Document and obtain approval from the Registered/Licensed Dietitian when making substitutions for patient menus.

Food Cooking:
Prepare and cook all entrees as per the menu. Tasks include cutting and trimming meat, fish, and poultry; seasoning as required; and cooking using appropriate utensils and equipment. Portion cooked foods to ensure effective portion control and optimal utilization of ingredients.

Plan cooking schedules to ensure meals are ready at designated times while minimizing hold times to maintain quality.
Accurately record meals served and monitor food temperatures using appropriate logs.
Monitor and document temperatures in refrigerators and freezers accordingly.

Team Coordination:
Delegate tasks to Prep Cooks and Dietary Aides as authorized by the Integrated Services Director or Dietary Supervisor.
Receive and store food and beverage deliveries.
Assist with preparation lists, grab-and-go items, and stocking the café and galley.

Service and Sanitation:
Maintain cleanliness in the work area during specified meal times.
Perform general cleaning duties in the kitchen and dining areas.
Serve meals to patients, staff, and guests while engaging with patients to understand their food preferences.
Assist in the upkeep of department facilities, equipment, and supplies as directed.

Compliance and Standards:
Adhere to Clarke County Hospital's Standards of Behavior and comply with hospital policies, procedures, and safety guidelines.
Demonstrate reliable attendance to meet the business needs of the department.
Maintain current licenses and certifications required for the position.

Qualifications:
Education: High school diploma or equivalent preferred. Training in institutional food preparation or equivalent experience is desirable.
Experience: Knowledge of cooking methods and procedures, including various preparation techniques and familiarity with kitchen equipment.

Licenses/Certificates:
Valid driver's license for work-related driving. ServSafe certification or the ability to obtain it within the first year of employment.

Skills:
Attention to detail, effective communication, problem-solving abilities, and interpersonal skills are essential. Proficiency in reading, writing, and speaking fluent English is required.

Work Hours:
40 hours per week, typically from 11 AM to 7 PM, with flexibility as needed. Rotating holidays and every other weekend are expected.