Cook PRN

Cook PRN El Paso, Texas Facility Kindred Hospital El Paso Req ID 549816 Post Date 11/25/2025 DescriptionAt ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.Job SummaryPrepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in foods that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. Maintains a clean and safe working environment in accordance with established standards and regulations. Essential Functions Prepares food following department standardized recipes, planned menus, and policies and procedures. Serves and portions food per department standardized recipes, planned menus, and policies and proceduresFollows patient diet order when serving food to patientsFollow standardized menus for patient and cafeteria food preparationMakes only authorized changes to the planned menu and records the change according to established policyUses production sheets to direct preparation and quantity of foodPreparation of food is done to meet established mealtimesPrepares and serves food at the proper temperature set forth by the FDA Food CodeEnsures food served to patients has been properly labeled per policyFood Receiving, Purchasing, StoringLabels, dates, and stores food (including left overs) properly according to proper cool-down techniques and established policiesTakes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisorRecords temperatures on appropriate logsAssists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/managerEnsures that an adequate supply of food, supplies, etc. is available at all timesReports inadequate stock levels to the supervisor/manager in a timely mannerUses food supplies and equipment in an efficient and economic manner to prevent wasteSafety and Sanitation of Work Environment Keeps work area clean and uncluttered during preparation and service of foodPerforms cleaning assignments according to established policies and utilizes the proper cleaning chemicalsPerforms duties using proper infection control techniques and using protective equipment as neededWashes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing Takes dish machine temperature and/or sanitizer concentration prior to each use and records on logReports any problems with proper water temperature or sanitizer immediately to supervisorStores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standardsOperates equipment according to manufacturer and supervisory directionMaintains equipment in clean and safe operating condition using appropriate safety measures and safety guards. Reports all equipment problems immediately to supervisorMaintains the security of the departmentPerforms all duties using proper safety and sanitation techniques and wearing proper PPEMenu Management Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical recordPass selective menus to patients assisting the patient with completion if neededUsing menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray ticketsOther Works cooperatively as a team member with co-workers in all departments of the HospitalCommunicates issues, concerns, and opportunities for improvement to immediate supervisor routinelyAssumes the leadership in the kitchen when assigned by supervisorParticipates in the hospital’s Performance Improvement program by collecting quality data when assigned by SupervisorParticipates in the survey process; honestly answers questions asked by surveyorsParticipates in corrective action plan as directed by SupervisorKnowledge/Skills/Abilities/Expectations Knowledge of therapeutic diets and texture / liquid modificationKnowledge of safe food handlingKnowledge of federal, state, and city food codes and regulationsKnowledge of Kindred Nutrition & Culinary Services policies and procedures Skilled in quantity cookingAbility to communicate effectively with patients and their family members, and at all levels of the organization with excellent oral and written communication and interpersonal skillsAbility to be accurate, concise, and detail orientedBasic computer skills with working knowledge of Microsoft Office and ability to learn menu management systemUnderstands principles of growth and development for the entire life span with the ability to provide care appropriate for the adult, and geriatric patients as appropriate to the patient populationMust read, write and speak fluent EnglishMust have good and regular attendanceApproximate percent of time required to travel: 0%Performs other related duties as assignedQualificationsEducationHigh School DiplomaLicenses/CertificationsFood Protection Manager’s Certification from an accredited ANSI-CFP program; mandatory completion within 90 days of hire. ServSafe strongly preferredExperienceOne year’s experience in quantity food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.)Full understanding of therapeutic diets preferred