Cook Per Diem days

Kindred Healthcare•Rancho Cucamonga, CA

About The Position

The Cook prepares and serves food for patients, employees, and special functions, following department recipes, planned menus, policies, patient diet orders, and food safety standards. The role portions and serves food, meets established meal times and temperature requirements, labels patient food, and makes and records only authorized menu changes. The Cook labels, dates, stores, and handles food appropriately; monitors and records refrigerator, freezer, and dish machine temperatures; assists with receiving and storing food and supplies; and reports stock or equipment concerns. The role maintains a clean, safe, and secure work environment, follows infection-control and sanitation procedures, uses protective equipment, and operates and cares for equipment safely. The position also supports menu management, including checking diet orders and patient changes before meal service, assisting patients with selective menus, and using the computerized menu system. The Cook works cooperatively with hospital staff, communicates issues to the supervisor, may lead the kitchen when assigned, and participates in quality improvement and survey activities. Other related duties may be assigned.

Requirements

High school diploma.
Food Protection Manager’s Certification from an accredited ANSI-CFP program; completion is mandatory within 90 days of hire.
One year of experience in a quantity food preparation setting, such as a restaurant, hospital, nursing center, or hotel.
Knowledge of therapeutic diets and texture/liquid modifications.
Knowledge of safe food handling and 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 organizational levels.
Accuracy, concision, and attention to detail.
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 appropriate care 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, portion, and serve food according to standardized recipes, planned menus, department procedures, patient diet orders, and food safety requirements.
Prepare food in quantities and at times appropriate to production sheets and established mealtimes, and serve it at temperatures required by the FDA Food Code.
Label patient food and make only authorized changes to planned menus, documenting changes according to policy.
Label, date, cool, and store food, including leftovers, according to established procedures.
Take and record refrigerator and freezer temperatures twice daily and report out-of-range readings promptly.
Assist with receiving and storing food and supplies and verifying incoming invoices; monitor supply levels and report shortages.
Use food supplies and equipment efficiently to prevent waste.
Keep work areas clean and uncluttered, complete cleaning assignments using appropriate chemicals, and follow infection-control, safety, and sanitation procedures.
Wash and store dishes, pots, and pans according to procedures; check and record dish machine temperature or sanitizer concentration before each use and report problems.
Operate equipment safely, maintain it in clean and safe condition, use required safety guards, and report equipment problems.
Maintain department security and use appropriate personal protective equipment.
Check medical records for new diet orders, discharges, and room changes before each meal tray line assembly.
Provide selective menus and assist patients with completing them when needed.
Use the computerized menu management program to update patient information, enter selections, edit menus, and print menus, reports, or 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, surveys, and corrective action plans as directed.