Dietary Cook Part-Time

Cook Position

The cook is responsible for the preparing and serving foods to patients and personnel. All policies and procedures, menus, recipes and guidelines are followed to provide accurate quality and quantities of foods. Particularly important is infection control/sanitation/safety standards as well as professionalism in demeanor, attitude and service to patients and staff. When assigned to the late shift, may assume general supervision of the department though the dinner meal. In occasional absences of manager or assistant manager, may be responsible for department.

Knowledge Required: Must be thoroughly familiar with foods and preparation methods. Must know proper methods and cooking temperatures. Must be able to space and time the cooking of items so that their nutritional quality, flavor, and appearance are preserved.

Major Duties and Responsibilities:

• Prepares and cooks food indicated on menus provided for patient and personnel, using standardized recipes based on standard portion size.
• Prepares food production schedules or those provided by supervisor.
• Schedules food preparation so that items such as vegetables and grilled foods are prepared in small batches continuously throughout the serving period as evidenced by shortages.
• Estimates food requirements and controls serving portions, eliminating waste and leftovers.
• Apportions food in accordance with yield specified in standardized recipes as evidenced by spot checks.
• Checks equipment and cooking area often to make sure they maintain safety and sanitation requirements on a daily basis.
• Reports repair and maintenance needs to maintenance department immediately.
• Follows menus provided, making changes only with the consent of his/her supervisor.
• Counsels with dietician regarding product evaluation and menu development.
• Sweeps and mops the floor daily, cleans tables daily in cafeteria, cleans chairs weekly.
• Cleans sinks, cleans under the stove area and top of stove area, cleans refrigerator area inside and under on a weekly basis.
• Performs other duties as assigned.
• Will adhere to all safety policies and safe work practice.
• Will attend hospital safety trainings.
• Will adhere to all hospital policies and procedures.
• Will report all accidents immediately.

Qualifications:

Education, Training and Experience: One to two years experience in quantity food preparation. Some formal training or on the job training in food preparation, cooking, and estimating food supplies.

EEO Statement: All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success.

Wellington Regional Medical Center