PRN Cook

PURPOSE:

The Dietary Cook works under the supervision of the Dietary Manager. He/she prepares and serves meals according to menus, recipes and patient/resident diet restrictions involving preparation and service of all types of food items. Follows all dietary policies and procedures and delegates work to other staff in the absence of the Dietary Manager.

DIMENSION:

• Works with all dietary staff, as well as staff in other departments, and reports directly to the Dietary Manager.
• Is responsible for the operation of the kitchen in the absence of the Dietary Manager.

ENVIRONMENT:

Lincoln Health is a 15-bed Critical Access Hospital co-located with 22-bed Long Term Care Unit. The facility employs 150-200 employees.

SUPERVISORY RESPONSIBILITIES: Supervises the Dietary Aides on same shift.

QUALIFICATIONS:

• A high school education or GED is required.
• One (1) year experience in Culinary and/or food service in a health care facility is preferred but not required.
• Must be able to meet physical requirements necessary to do the job.

ESSENTIAL RESPONSIBILITIES:

• Responsible for all food preparation according to menus and recipes.
• Responsible for serving meals on time and in an attractive manner.
• Responsible for serving all foods according to standard portion sizes as indicated on menus.
• Responsible for serving all meals according to patient/resident diet orders.
• Ensure the food preparation areas are clean and hygienic
• Serve meals using standards to maintain sanitation and quality
• Store stock appropriately in order to maintain cleanliness and prevent food spoilage
• Accurately record meals/snacks served and monitor temperatures of food/beverages
• Cleans the food preparation equipment, floors, and other kitchen tools or areas to maintain a safe environment
• Ensure compliance with sanitation
• Reports all broken equipment, any needed supplies, accidents, and problems to the Dietary Manager
• Operates all kitchen equipment and maintains the equipment in a clean condition.
• Cleans cooking area after meal preparation.
• Performs related work as assigned by the Dietary Manager.
• Performs special cleaning duties as assigned by the Dietary Manager.

SPECIFIC REQUIREMENTS:

• Must be able to read, write, speak and understand the English language.
• Must possess the ability to make independent decisions when necessary.
• Must be conscientious, trustworthy, tactful, cooperative and courteous to patients/residents, visitors and staff in the facility.
• Must be able to assist other dietary employees in handling their job effectively and efficiently, relating it to the total health care of the patient/resident.
• Must be observant and give special attention to details.
• Must follow all dietary policies and procedures for sanitation, fire and life safety and nutritional care of the patients/residents in the facility.

WORK ENVIRONMENT:

• The Dietary Department is a clean, well-lighted, well-ventilated, safe area, but can be a warm, humid atmosphere to work in at most times of the year especially in the dishwashing and food preparation areas.
• Time may also be spent in patient/resident care areas.
• Sitting, standing, bending, lifting and moving intermittently during the working hours.
• Subject to frequent interruptions and loud noises.
• Involved with patient/residents, family members, personnel, visitors, etc. under all conditions and circumstances.
• Subject to hostile and emotionally upset patients/residents, family members, etc.
• Communicates with nursing personnel and other department supervisors.
• Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.
• Attend and participate in continuing education programs.
• Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the workday.
• Be economical and careful with supplies, equipment, etc.

PHYSICAL AND SENSORY REQUIREMENTS:

(With or Without the Aid of Mechanical Devices)

• Must be able to move intermittently throughout the workday.
• Must be able to read, write, speak and understand the English language.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of the position can be fully met.
• Must be able to function independently, have personal integrity, flexibility, and the ability to work effectively with patients/residents, personnel and support agencies.
• Must be in good general health and demonstrate emotional stability.
• All dietary employees must possess good hygiene.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility.

• Must be able to lift, push, pull, and move a minimum of 30 pounds.
• Must be able to assist with evacuation of patients/residents and staff.

ATTIRE:

• All dietary employees must wear CLEAN chef coats with black pants or black jeans. Black scrub bottoms are also acceptable. There will be NO tank tops.
• Hair restraints or hair covering with all hair enclosed shall be worn in the dietary food preparation, service or dishwashing areas. Hair spray IS NOT a restraint. Men with over one day of facial growth MUST wear a beard guard at ALL times, while on duty. Men with short hair may wear a ball cap as a hair covering.
• Leather or vinyl shoes with rubber soles shall be worn. No sandals or open-toed shoes.
• Any jewelry worn shall be small and plain. Large and dangling jewelry is not allowed.
• No nail polish or fake nails allowed.
• Must wear dietary uniform while on duty.

HOURS AND DAYS:

• The workday is 6am to 230pm or 1230pm to 8pm, with a mandatory 30 minute lunch break.  Employees but must be willing to work variable hours as necessary.
• Employees are required to work their assigned shifts including weekends and holidays.
• Employees may also be asked to be on call or to switch schedules in an emergency situation.

Salary : $16 - $20