COOK / PART TIME

AdamsPlace•Charleston, SC

3d•Onsite

About The Position

The Cook performs various duties associated with the production and service of patient meals at The Palmettos of Charleston.

Requirements

Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
Must have, or be willing to learn, food preparation, and simple cooking skills.
Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
Must be willing to perform repetitive tasks daily.
Must possess and use excellent customer service and communication skills.
Must be able to follow oral and/or written instructions.
Must be able to speak and understand English. May be required to have reading skills.
Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
Must be in good mental and physical condition.
Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
Must be able to work under supervision.

Responsibilities

Performs various duties associated with the production and service of patient meals.
Demonstrates qualities of being a self-starter and able to make independent decisions when necessary.
Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
Communicates and cooperates with the staff, patients, and their families.
Sets up trays for service, sorts diet cards and/or selective menus.
Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
Busses tables in dining room; cleans/sanitizes table tops.
Attends in-service and other necessary training.
In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department.
Adheres to the dress code for the department.
Performs other tasks as necessary and appropriate.