COOK, FT

Johnson Regional Medical Center•Clarksville, AR

About The Position

Under the direct supervision of the Food and Nutrition Services Manager, the Cook prepares, seasons, and cooks food for hospital patients, staff, and visitors. The Cook follows planned menus and approved recipes, prepares meals in accordance with dietary guidelines and patient diet orders, and ensures meals are ready at specified times. The role also supports safe, clean, and organized food-service operations, including meal-cart delivery, kitchen and storage-area cleaning, and collaboration with department staff and other hospital departments.

Requirements

One year of food-preparation experience is required, preferably in a hospital environment.
Ability to communicate effectively in English, verbally and in writing.
Basic computer knowledge.
Ability to calculate recipe measurements to increase or decrease servings.
Ability to perform the physical demands described: frequent standing, lifting up to 50 pounds, and carrying, pushing, or pulling up to 50 pounds.
Normal or corrected eyesight and hearing within the normal range.

Nice To Haves

High school graduate or equivalent preferred.
Additional languages preferred.

Responsibilities

Review planned menus to determine the types and quantities of meats, vegetables, and soups to prepare.
Determine food quantities needed for weekly menus and submit orders to the Food and Nutrition Services Manager.
Ensure meals are ready at specified times.
Deliver patients’ food carts to nursing stations and return carts to Food and Nutrition Services.
Consult the Food and Nutrition Services Manager about using leftovers.
Consult the Registered Dietitian about modified diets as necessary.
Supervise Food and Nutrition Services workers while they wash, trim, or prepare food.
Measure and mix ingredients according to approved recipes, using blenders, mixers, grinders, slicers, and other equipment.
Prepare sauces, soups, stews, casseroles, and desserts that meet established dietary guidelines.
Cook meat, fish, and poultry using methods such as baking, roasting, broiling, and steaming.
Carve meat, fish, and poultry into individual servings according to menu combinations and patient diet orders.
Test food for doneness and adjust heat controls as needed.
Improve food flavor and texture by adding ingredients or seasonings.
Follow infection prevention and control practices.
Maintain the kitchen and trayline in a clean, neat, and organized manner.
Support patient safety and help reduce the likelihood of medical or healthcare errors.
Support a culture of safety and quality and participate in departmental performance improvement and continuous quality improvement activities.
Put away clean dishes and utensils.
Clean walk-in refrigerators and storage areas and perform special cleaning duties as assigned by the Food and Nutrition Services Manager.
Maintain good working relationships within the department and with other departments.
Follow the dress code and maintain a neat, clean appearance; wear identification while on duty and use the computerized punch time system correctly.
Complete annual education requirements, in-services, departmental in-services, and annual review; return in-service materials in a timely manner.
Maintain regulatory requirements and patient confidentiality, and comply with organizational policies on ethical business practices.
Report to work on time as scheduled and complete work within designated time.
Attend 12 staff meetings or read and return all staff meeting minutes.
Represent the organization positively and professionally, and communicate the hospital’s mission, ethics, goals, and departmental focus statement.