Cook - Dietary

TYLER HOLMES MEMORIAL HOSPITAL•Winona, MS

3d•$12 - $14•Onsite

About The Position

This role involves preparing and directing the preparation of food, ensuring quality, quantity, and appropriate temperature. The cook is responsible for preparing meals according to special diets and planned menus, meeting meal schedules, and using approved menu substitutions. Adherence to established sanitary standards, personal hygiene, and health standards for personnel is crucial. The position also requires the proper use of supplies and equipment.

Requirements

12th grade education or General Education Development (GED), or equivalent.
ServSafe Certification
Must be willing to submit to pre-employment screening (lab test)
Must be able to work, standing up, long hours in facility with hot cooking equipment
Exposed to cold temperatures in refrigerator and freezer storage
Subject to burns, cuts and falls
May need to lift heavy objects, up to 35 pounds
Six to twelve months of previous work experience as a cook in a food service operation.
Experience must include entrée, vegetables, hot breads, soups and sandwich preparation and some knowledge of sanitation regulations.
On the job training is given under general supervision.
Needs the ability to speak and write clearly and follow oral and written directions.
Needs the ability to perform basic arithmetic calculations.

Responsibilities

Assist with preparation of water and tea for patient lunch meal.
Assist with executing diets and making out diet card at noon meal if needed. Check food preference cards for any special requests.
Record hot food temperatures at lunch and dinner meals daily.
Check food preferences and diet sheets for special requests.
Serve hot foods on plates, maintaining portion control at lunch and dinner meals.
Take patient trays to nurses’ station.
Assist on cafeteria line at lunch as needed.
Wash dishes used for patient and employee lunch meal.
Prepare the following foods at dinner (supper) meal: meats, main dishes, vegetables, hot breads and soups using standard recipes and correct methods and techniques of food preparation.
Execute diet and make out diet cards at evening meal. Check food preference cards for any special request.
Prepare nourishment for and stock nurse’s pantry. Pull old items to the front, place new stock in back. (FIFO)
Fill stock requisitions from other departments such as ER and Physical Therapy.
Prepare food for doctor’s lounge and stock refrigerator. Check refrigerators daily and replenish as needed. Place new food behind old food (FIFO). Pull out sandwiches, cakes, pies, canned fruits, etc. within 48 hours. Throw away any open containers. Pull milk at least two days before expiration date. Clean refrigerator weekly or as needed.
Defrost refrigerator monthly.
Load hot foods on steam table for tray service at dinner meal.
Prevent food waste and make suggestions for use of leftovers.
Check menu frequently, making sure all menu items for regular, modified diets and employee dinner meal are available at proper times.
Check menu for following day and make before-hand preparations when necessary.
Count and record P.M. cash sales.
Count and record patient census at dinner meal.
Prepare diabetic snacks and supplements for bed time feeding daily and put in nurse’s refrigerator.
Keep equipment and work area clean and neat.
Keep refrigerator and freezer clean and orderly.
Make sure all food is covered and labeled with correct date.
Wash pots and pans used in meal preparations.
Sweep and mop kitchen area.
Empty trash.
Help put up stock.
Any assigned or special cleaning.
Report equipment repairs needed to Dietary Manager.
Maintain good relationship with fellow workers, other departments, patients and their families.
During low census periods, will be assigned extra duties to cover for cut backs.
Perform any other dietary duties as required by immediate supervisor or administration.