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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 aimed at preparing and cooking meals for patients, staff, and visitors, adhering to established sanitation, safety, and dietary protocols.

Menu Review and Meal Preparation:
Evaluate the menu and gather necessary food items, supplies, and equipment for daily meal preparation. Prepare and set up equipment for food preparation.
Adhere to standardized recipes while maintaining established policies and procedures to ensure high-quality, nutritious meals.
Document and seek approval from a Registered/Licensed Dietitian when making substitutions for patient menus.

Food Preparation:
Prepare and cook all entrees as per the menu. Tasks include cutting and trimming meats, fish, and poultry; seasoning as per recipe; and cooking using appropriate utensils and equipment.
Portion cooked foods to ensure effective portion control and optimal use of ingredients.
Plan cooking schedules to ensure meals are ready at designated times while minimizing hold times for quality assurance.
Accurately log meals served and monitor food temperatures using appropriate logs.

Service and Sanitation:
Responsible for maintaining cleanliness in the work area during specified meal times.
Conduct general cleaning in 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 departmental facilities, equipment, and supplies as directed.
Report any issues to the appropriate supervisory staff.

Performance Criteria:
Exhibit adherence 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 as required for the position.
Possess knowledge of HIPAA, DIA, DNV, OSHA, and other regulatory guidelines governing healthcare practices.

Qualifications:
Education:
High school diploma or equivalent preferred, with training in institutional food preparation or equivalent experience.

Preferred Experience:
Experience in cooking within a related field, with a minimum of one year in a long-term care or hospital environment.

Skills:
Knowledge of cooking methods and procedures, familiarity with kitchen equipment, and the ability to maintain high attention to detail. Strong communication and interpersonal skills are essential. Proficiency in reading, writing, and speaking fluent English is required.

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