Cook

Creating Life Better Here Starts With You

At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.

The Dietary Cook provides safe and sanitary food of high nutritional quality coupled with outstanding customer service to promote physical and emotional vitality for patients, visitors, and staff. Through teamwork, provides a positive experience for visitors and staff with outstanding service and compassion to meet customer expectations.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization. Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability, and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Must have Food Handler card issued by accredited provider by first day worked
• Must be at least eighteen (18) years of age
• Ability to work individually and in a team
• Self-directed
• Ability to prioritize
• Ability to read and follow recipes (verbal and written)
• Excellent customer service skills

Preferred Qualifications:

• Previous experience in large-scale cooking, knowledge of food preparation, cooking methods, and schedules

Duties and Responsibilities:

Personal Hygiene:

• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap is always worn

Sanitation:

• Maintains a clean and sanitary environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Picks up food objects off floor immediately
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Food Safety:

• Follows safe food handling guidelines
• Applies SERV Safe training to daily task completion throughout shift
• Thaws food per safe food handling guidelines
• Temps food at least every four (4) hours and maintains temperature logs throughout shift
• Cools food to standard temperatures in correct timeframe
• Coordinates use of leftovers with supervisor
• Leftovers tightly covered, labeled, dated, and used in a timely manner
• Discards outdated food, records on Nonconforming Product Log, and informs Assistant Manager or Supervisor

Food for Patients, Café, and Caterings:

• Prepares food according to recipes to meet standards for quality, freshness, taste, and appearance
• Reviews menus to determine quantities of foods required
• Prep work is complete and timely
• Schedules cooking to meet timeframes
• Serves food using appropriate portion control utensils
• Consults with Assistant Manager or Supervisor regarding new recipes

Use of Equipment:

• Uses equipment properly and safely
• Reports any food or equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Department Education:

• Attends department in-services and meetings
• Participates in QA/PI programs when assigned

HealthStream:

• All HealthStream modules successfully completed

Other:

• Each employee is responsible for implementing SJRMC’s Service Standards into their daily work: Safety, Courtesy, Effectiveness, and Stewardship
• Other duties as assigned: Demonstrates willingness and follow through with other duties requested
• Completion of all tasks during scheduled shift

Physical Demands and Environmental Work Conditions:

Moderate physical efforts:

• Lifts, transfers, carries, pushes up to fifty (50) pounds (test the load and ask for help if it is too heavy)
• Frequent prolonged standing and walking

Repetitive motion:

• Reaching above head
• Exposed to varying degrees of kitchen elements including steam, heat, wetness, odors, and sharp objects