What are the responsibilities and job description for the Cook Part-Time position at Muleshoe Area Hospital District?
Description:
The Cook is responsible for the daily preparation, cooking, and service of nutritious, appealing meals for residents in accordance with established menus, recipes, and dietary requirements. This role supports resident health and satisfaction by ensuring meals are prepared safely, accurately, and on schedule while maintaining high sanitation and infection-control standards.
Qualifications:
Ability to read, write, and communicate in English sufficient to perform job duties.
Cooperative, team-oriented work style with effective communication skills.
Knowledge of and experience with food preparation, cooking methods, and quantity calculations.
Successful completion of background check, drug screen, physical examination, and reference review.
Ability to lift a minimum of 50 pounds and perform the physical demands of the job.
Flexibility to work alternating shifts, weekends, and holidays as required.
Completion and ongoing maintenance of required infection control and food safety training (e.g., Learn2Serve or equivalent).
Work Environment and Physical Requirements
Frequent standing and walking throughout the shift.
Lifting, bending, reaching, and carrying kitchen supplies and food products.
Work performed in a commercial kitchen environment with exposure to heat, moisture, and kitchen equipment.
Reporting Relationship:
Reports directly to the Dietary Supervisor or designated manager.
Requirements:
Essential Duties and Responsibilities:
Prepare and cook menu items using approved recipes and production guidelines.
Ensure foods are defrosted and prepared in advance to meet daily menu requirements.
Estimate food quantities, control portions, and minimize waste or leftovers.
Serve meals according to prescribed diets, including regular, mechanical soft, and puréed diets, and accommodate special dietary needs as required.
Prepare and provide snacks for patients three times daily.
Document and monitor food temperatures at each meal service.
Assist with receiving, organizing, dating, and storing food deliveries; ensure menu items are available through weekly vendor orders and local shopping as necessary.
Maintain clean and sanitary work areas; wash pots, pans, and utensils following meal preparation.
Follow all infection control, food safety, and standard precaution practices.
Instruct, assist, and supervise tray aides or other dietary support staff as assigned.
Comply with assigned cleaning duties within the dietary department each shift.
Communicate relevant changes in resident behavior or food intake to nursing staff as appropriate.
Attend orientation, in-service training, and required meetings.
Report accidents, incidents, hazardous conditions, or equipment issues promptly to a supervisor.
Uphold resident rights, maintain positive relationships with residents, families, and visitors, and present a professional appearance and attitude.
Perform other duties as assigned by the supervisor.
The Cook is responsible for the daily preparation, cooking, and service of nutritious, appealing meals for residents in accordance with established menus, recipes, and dietary requirements. This role supports resident health and satisfaction by ensuring meals are prepared safely, accurately, and on schedule while maintaining high sanitation and infection-control standards.
Qualifications:
Ability to read, write, and communicate in English sufficient to perform job duties.
Cooperative, team-oriented work style with effective communication skills.
Knowledge of and experience with food preparation, cooking methods, and quantity calculations.
Successful completion of background check, drug screen, physical examination, and reference review.
Ability to lift a minimum of 50 pounds and perform the physical demands of the job.
Flexibility to work alternating shifts, weekends, and holidays as required.
Completion and ongoing maintenance of required infection control and food safety training (e.g., Learn2Serve or equivalent).
Work Environment and Physical Requirements
Frequent standing and walking throughout the shift.
Lifting, bending, reaching, and carrying kitchen supplies and food products.
Work performed in a commercial kitchen environment with exposure to heat, moisture, and kitchen equipment.
Reporting Relationship:
Reports directly to the Dietary Supervisor or designated manager.
Requirements:
Essential Duties and Responsibilities:
Prepare and cook menu items using approved recipes and production guidelines.
Ensure foods are defrosted and prepared in advance to meet daily menu requirements.
Estimate food quantities, control portions, and minimize waste or leftovers.
Serve meals according to prescribed diets, including regular, mechanical soft, and puréed diets, and accommodate special dietary needs as required.
Prepare and provide snacks for patients three times daily.
Document and monitor food temperatures at each meal service.
Assist with receiving, organizing, dating, and storing food deliveries; ensure menu items are available through weekly vendor orders and local shopping as necessary.
Maintain clean and sanitary work areas; wash pots, pans, and utensils following meal preparation.
Follow all infection control, food safety, and standard precaution practices.
Instruct, assist, and supervise tray aides or other dietary support staff as assigned.
Comply with assigned cleaning duties within the dietary department each shift.
Communicate relevant changes in resident behavior or food intake to nursing staff as appropriate.
Attend orientation, in-service training, and required meetings.
Report accidents, incidents, hazardous conditions, or equipment issues promptly to a supervisor.
Uphold resident rights, maintain positive relationships with residents, families, and visitors, and present a professional appearance and attitude.
Perform other duties as assigned by the supervisor.