What are the responsibilities and job description for the Lead Cook position at Pawhuska Hospital, Inc.?
Position Summary
EXPERIENCED LEAD COOK POSITION
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 guest within the facility.
Qualifications:Position Qualifications
Minimum Qualifications
- Ability to communicate effectively both verbally and in writing.
- Ability to work both independently and cooperatively with team.
- Ability to follow simple direction or instruction.
Education and/or Experience
- High school graduate or equivalency.
- At least two year experience with full menu dining - healthcare preferred.
Essential Functions and Responsibilities
- To perform this job successfully, an individual must be able to perform each key function satisfactorily.
- Each category will be assessed on performance measurements of appropriateness, efficiency, effectiveness, and timeliness.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.
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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 plan for use of these foods.
Reviews menu daily to determine quantities of food and supply need for stock and reserve purposes.
- Reports and 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.
- Monitors and documents food/equipment temperatures as appropriate
- Adapts to changing environment, e.g., staffing patterns and assignments. Required to work holidays and subject to adjusted patient census schedule.
- Take on additional tasks as needed and directed by the Dietary Supervisor, Dietitian, or Administration.