This position is located at Prague Regional Memorial Hospital

POSITION SUMMARY

The cook/aide is responsible for preparing palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for patients and/or residents. This position is responsible for the cleanliness and sanitation of the cooking area and stoves; and for preparing, operating, and maintaining all cooking equipment. This position is also responsible for preparing meals for patients families, employees and guests within the facility.

QUALIFICATIONS

Dependability and punctuality are a must. Working knowledge and ability to apply professional standards of practice in job situations. Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in this position. Freedom from use of and effects of use of drugs and alcohol in the workplace Previous experience working in a kitchen setting is preferred. Ability to communicate effectively both verbally and in writing. Ability to work both independently and cooperatively with a team. Ability to follow simple directions or instruction.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS REQUIRED

Minimum high school diploma or equivalent. BLS Certification required withing 90 days of employment

ESSENTIAL DUTIES AND JOB RESPONSIBILITES

The essential functions include, but are not limited to the following: To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions. Prepares, maintains, and ensures high-quality food for consumption in accordance with predesigned recipes based on appropriate patient dietary restrictions and/or cafeteria menu.

Maintains and handles food with highest concern toward safe handling and sanitation.

Check patient diet cards and prepare food accordingly.

Cover, label and date all left over foods. Make plans for use of these foods.

Reviews menu daily to determine quantities of food and supply need for stock and reserve purposes.

Reports any food substitutions, deviations, or shortages to appropriate personnel.

Ensures equipment is in good working condition, and work area is maintained in a clean and sanitized state. Report any malfunctions immediately.

ADDITIONAL RESPONSIBILITIES

Comply with HIPAA regulatory requirements. Adhere to the companies/facilities philosophy, mission, and policies and procedures. Support the facility goals and objectives. Maintains a good attendance record and follows all hospital rules, policies, and procedures. Maintains open and effective communications with patients and their nurses, physicians, peers, supervisors, and students. Establishes and maintains excellent interdepartmental and interpersonal relationships. Attends departmental meetings and in-services to stay current with the developments of the departmen...