Cook - PRN Weekends

Kindred Healthcare•Santa Ana, CA

8h•$23 - $23•Onsite

About The Position

The Cook prepares and serves food for patients, employees, and special functions using proper food-handling and safety techniques. Food must meet nutritional guidelines, patient diet orders, department policies, and applicable safety standards. The Cook maintains a clean and safe work environment and follows established sanitation, infection-control, and equipment procedures. The role includes preparing and portioning meals according to standardized recipes, planned menus, production sheets, and mealtimes; supporting food receiving, storage, and inventory; and completing food, refrigerator, freezer, dish-machine, and sanitation records. The Cook also uses a computerized menu-management program to maintain patient and menu information and generate tray tickets. The Cook works cooperatively with hospital departments, communicates issues to the immediate supervisor, may lead kitchen operations when assigned, and participates in performance-improvement, survey, and corrective-action activities. This is a PRN weekend position. The pay range is $23.00–$23.38 per hour.

Requirements

High school diploma.
One year of experience in a quantity food preparation setting, such as a restaurant, hospital, nursing center, or hotel.
Food Protection Manager’s Certification from an accredited ANSI-CFP program; completion is mandatory within 90 days of hire.
Knowledge of therapeutic diets and texture or liquid modifications.
Knowledge of safe food handling.
Knowledge of federal, state, and city food codes and regulations.
Knowledge of Kindred Nutrition & Culinary Services policies and procedures.
Skill in quantity cooking.
Effective oral and written communication and interpersonal skills, including the ability to communicate with patients, family members, and people at all levels of the organization.
Ability to be accurate, concise, and detail-oriented.
Basic computer skills, working knowledge of Microsoft Office, and ability to learn the menu-management system.
Understanding of growth and development across the lifespan and ability to provide care appropriate for adult and geriatric patients, as applicable to the patient population.
Fluent in reading, writing, and speaking English.
Good and regular attendance.

Nice To Haves

ServSafe certification is strongly preferred.
Full understanding of therapeutic diets is preferred.

Responsibilities

Prepare food according to standardized recipes, planned menus, department policies, and procedures.
Serve and portion food according to standardized recipes, planned menus, and procedures, following patient diet orders.
Follow standardized menus for patient and cafeteria food preparation; make only authorized menu changes and document them according to policy.
Use production sheets to guide food preparation and quantities, and prepare food in time for established mealtimes.
Prepare and serve food at temperatures required by the FDA Food Code and ensure food served to patients is labeled according to policy.
Label, date, cool, and store food, including leftovers, according to established techniques and policies.
Take and record refrigerator and freezer temperatures twice daily, and immediately report out-of-range readings to the supervisor.
Assist with receiving, storing, and verifying invoices for incoming food and supplies; monitor stock and report inadequate levels promptly.
Use food supplies and equipment efficiently and economically to prevent waste.
Keep work areas clean and uncluttered; perform assigned cleaning using proper chemicals and established policies.
Use proper infection-control techniques and protective equipment as needed; perform duties using appropriate safety and sanitation practices and PPE.
Wash dishes, pots, and pans according to manual or automatic dishwashing procedures; check and record dish-machine temperature or sanitizer concentration before each use and report problems immediately.
Store dishes, pots, and pans in designated locations and in a way that prevents contamination.
Operate equipment according to manufacturer and supervisor directions; keep equipment clean and safe, use safety guards, and report equipment problems immediately.
Maintain department security.
Check medical records for new diet orders, discharges, and room changes before each meal tray-line assembly.
Distribute selective menus and assist patients with completing them when needed.
Use the computerized menu-management program to add admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets.
Work cooperatively with coworkers across hospital departments and routinely communicate issues, concerns, and improvement opportunities to the immediate supervisor.
Assume kitchen leadership when assigned by the supervisor.
Participate in the hospital Performance Improvement program by collecting quality data when assigned.
Participate in the survey process and answer surveyor questions honestly.
Participate in corrective action plans as directed by the supervisor.
Perform other related duties as assigned.