Cook

Cook

Under the direct supervision of the Nutritional Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned Room Service menus. Determines amount of foods needed to meet daily menus. Ensures meals are ready at specified times or within 45 minutes of when a patient orders from the Room Service menu. Consults Clinical Dietitian on modified patient Room Service diets, as necessary. Oversees Nutritional Service workers when washing, trimming or preparing all type of food. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. Cooks meat, fish and poultry in a variety of ways such as baking, roasting, broiling and steaming. Carves meat, fish and poultry into individual servings according to menu combinations and patient diet orders. Takes temperatures of all foods being cooked to ensure doneness. Adjusts heat controls as necessary. Improves flavor and texture of food by adding ingredients or seasonings. Observes infection control practices at all times. Accurately maintains cooking, temperature and cleaning logs on a daily basis. Maintains kitchen in a clean, neat and organized manner.

High school diploma or general equivalency diploma (GED), preferred. Previous experience in hospital food preparation, preferred. Successful completion of ServSafe exam, preferred.

Able to communicate effectively in English, both verbally and in writing. Have ability to calculate measurements in recipes to increase or decrease servings.

Sheridan Memorial Hospital is an equal opportunity/Affirmative Action employer and gives consideration for employment to qualified applicants without regard to race, color, religion, age, sex, national origin, disability or protected veteran status.