Lead/Cook I

Position Summary: The cook independently performs dietetic duties including but not limited to: patient and cafeteria food preparation, monitors food temperatures, prepares and assembles meal trays, prepares food for special event functions, cleans and sanitizes work area, operates and maintains equipment and may assist in limited inventory ordering.

Responsibilities:

• Reviews daily menu and recipes; assembles food supplies and equipment; follows recipes and measurements of ingredients precisely during food preparation; follows production sheets and prepares menu items as noted in the production book.
• Adjusts thermostat controls; prepares food at the proper temperature and cooking time; logs food temperatures; prepares food in the proper order and according to serving time; uses leftovers per instructions; and stores food supplies in an appropriate location.
• Accurately records leftover portions or shortages on production sheets; lists food substitutions on the production sheet; labels and dates all foods; and records vending and physician lounge numbers.
• Assembles and disassembles equipment; monitors and logs equipment temperatures; reports equipment failure to management.
• Cleans and/or sanitizes work areas and equipment; maintains floor maintenance in the work area; trash disposal; follows safety and infection control protocol; and wears personal protective equipment.
• Sets up tray line; stocks and restocks tray line inventory; assembles patient meal trays according to patient selections for delivery; and disassembles tray line.
• Assist in record keeping including scanning and archiving temperature records, meal counts, floor stock inventory, and vendor invoices.
• Assist in equipment upkeep by issuing work orders and contacting vendors as repairs are needed.
• Assist in daily, weekly, and monthly reports.

Qualifications:

Required:

• High school graduate or equivalence.
• ServSafe certification is required or must obtain with-in the first six months of employment.
• Dietary Management Certification or within 5 years of employment.
• General computer competency.
• Familiar with MS Office products.

Preferred:

• Prior food service cooking experience.
• Prior food management.
• Associate degree.

Infection Control: Initial and Ongoing training in dealing with infection control. Training could include but is not limited to, blood-borne pathogens, bodily fluids and:

Patient Interaction: Periodic

HIPAA: This position will have access to the following Protected Health Information in order to carry out the duties related to their position at Hays Medical Center based on the following criteria:

Primary – required (routine) to do the job;
Secondary – required for the job, but mostly an exception; and
None – no approved access

Description of Information
None: Patient Demographic Information (information used to identify a person): Name, Date of Birth, Address, Race, Marital Status, Religion

Clinical Information (information that describes a patient’s health status): Diagnosis, Reports/Medical Notes, Test Results, Problem List, Procedures, History and Physical

Financial Information/Insurance (information related to insurance, billing and payment): Billing Information, Payer Name, Payer ID, Account Balances, Plan Elements Covered, Payment Information, Payment Rates

Coding Information (clinical information that is in (alpha) numeric format): ICD-10 Codes, Rev Codes, CPT Codes