Dietary Cook

Job Relationships:

Responsible to:

Nutritional Services Manager Workers Supervised:

Does not supervise other employees

Interrelationships:

Works cooperatively with all hospital and clinic departments

Position Overview:

Prepares meals for hospital patients, employees, and visitors. Follows patient orders closely and ensures food safety and sanitation standards are adhered to.

Major Duties/Key Responsibilities/Essential Functions:

Food Preparation Duties Previews menus and work orders to prepare of patient/staff/visitor meals. Plans and coordinates cooking schedules so that foods are ready at required times. Prepare, season, and cook foods. Follows recipes properly. Ensures that all foods prepared meet existing standards/regulations for quality, freshness, taste, and appearance. Ensures that all sanitary levels are maintained throughout the food preparation process. Checks patient trays for accuracy to their specified diet, temperature, and appearance. Develops ideas to use up existing food inventory and items about to expire. Troubleshoot inventory shortages. Prepares special meals or items for meetings, catered events, and/or celebrations - i.e. birthday cakes, cookies, Board of Trustees meetings. Attempts to keep food waste to a minimum. Equipment and Operational Duties Follows cleaning and rotating schedule for equipment and food inventory. Maintains department records, reports, and files as required. Rounds on patients as directed by manager. Wears appropriate protective equipment. Label and put away inventory and assist in rotating inventory and watching for expiration dates. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Department Team Duties Works with the Nutritional Services Manager, Dietician, and Administration on tasks and duties assigned or directed. Works with team to develop creative themes - National Taco Day, Mardi Gras Menu, etc. Adheres to the schedule and avoids unscheduled absences. Requests time off following department procedures. Attends in-service and dept meetings.

Job Qualifications:

Experience:

Sufficient previous experience preferred but on-the-job training provided

Required Education:

High School Diploma or equivalent

Required Certifications/Registrations:

None Required Physical Requirements:

Moderate physical effort (lift/carry up to 25 lbs.) Frequent prolonged standing/walking Lifts supplies/equipment Considerable reaching, stooping, bending, kneeling, crouching Follow Multi-Step Directions Able to read and follow patient orders, menus, and instructions Be a Team Player (This list is not exhaustive and may be supplemented as necessary.)

Working Conditions :

Exposed to varying degrees of kitchen elements May be exposed to/occasionally exposed to patient elements May be exposed to/occasionally exposed to heat, wetness, cold, and/or odors in kitchen (This list is not exhaustive and may be supplemented as necessary.) Dietary Cook 4.5 4.5 out of 5 stars 1150 State Street, Phillipsburg, KS 67661 Full-time Phillips County Hospital 4 reviews

Full-time Job Relationships:

Responsible to:

Nutritional Services Manager Workers Supervised:

Does not supervise other employees

Interrelationships:

Works cooperatively with all hospital and clinic departments

Position Overview:

Prepares meals for hospital patients, employees, and visitors. Follows patient orders closely and ensures food safety and sanitation standards are adhered to.

Major Duties/Key Responsibilities/Essential Functions:

Food Preparation Duties Previews menus and work orders to prepare of patient/staff/visitor meals. Plans and coordinates cooking schedules so that foods are ready at required times. Prepare, season, and cook foods. Follows recipes properly. Ensures that all foods prepared meet existing standards/regulations for quality, freshness, taste, and appearance. Ensures that all sanitary levels are maintained throughout the food preparation process. Checks patient trays for accuracy to their specified diet, temperature, and appearance. Develops ideas to use up existing food inventory and items about to expire. Troubleshoot inventory shortages. Prepares special meals or items for meetings, catered events, and/or celebrations - i.e. birthday cakes, cookies, Board of Trustees meetings. Attempts to keep food waste to a minimum. Equipment and Operational Duties Follows cleaning and rotating schedule for equipment and food inventory. Maintains department records, reports, and files as required. Rounds on patients as directed by manager. Wears appropriate protective equipment. Label and put away inventory and assist in rotating inventory and watching for expiration dates. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Department Team Duties Works with the Nutritional Services Manager, Dietician, and Administration on tasks and duties assigned or directed. Works with team to develop creative themes - National Taco Day, Mardi Gras Menu, etc. Adheres to the schedule and avoids unscheduled absences. Requests time off following department procedures. Attends in-service and dept meetings.

Job Qualifications:

Experience:

Sufficient previous experience preferred but on-the-job training provided

Required Education:

High School Diploma or equivalent

Required Certifications/Registrations:

None Required Physical Requirements:

Moderate physical effort (lift/carry up to 25 lbs.) Frequent prolonged standing/walking Lifts supplies/equipment Considerable reaching, stooping, bending, kneeling, crouching Follow Multi-Step Directions Able to read and follow patient orders, menus, and instructions Be a Team Player (This list is not exhaustive and may be supplemented as necessary.)

Working Conditions :

Exposed to varying degrees of kitchen elements May be exposed to/occasionally exposed to patient elements May be exposed to/occasionally exposed to heat, wetness, cold, and/or odors in kitchen (This list is not exhaustive and may be supplemented as necessary.)