Cook (Per Diem)

North Country Healthcare • Lancaster, NH

8d • Onsite

About The Position

Prepare and cook large quantities of food in a hospital for patients, hospital staff, and visitors. The role also includes serving meals, delivering meal trays, assisting patients with menus, cleaning, washing dishes, stocking, and receiving. The Cook maintains sanitary work areas and follows safe food-handling practices. The position reports to the Nutritional Services Director.

Requirements

• High school education or equivalent is strongly preferred.
• ServSafe certification is required and may be obtained after hire.
• Basic computer, math, and oral and written communication skills are required.

Nice To Haves

• Previous related work skills, knowledge, or experience are preferred, but not required.

Responsibilities

• Open and close the Dietary Department as required by the scheduled position.
• Follow daily production sheets for the scheduled position.
• Prepare food using kitchen equipment and standardized recipes, adjusting as needed for special dietary or nutrition restrictions.
• Serve food to staff, patrons, and patients or residents using appropriate portions and department presentation standards.
• Manage time to complete responsibilities and time-sensitive tasks within scheduled hours.
• Provide food to patients or residents during department operating hours, including preparing, setting up, and delivering meal trays; providing menus; and assisting with menu selections as needed.
• Ensure patients receive food that meets prescribed therapeutic diet orders as defined in UCVH’s Diet Manual.
• Clear dirty dishes from the diet kitchen and patient rooms, including determining food and fluid consumption when required by department policy and procedures.
• Prepare food for catering functions as assigned by the Lead Cook or Nutrition Services Director.
• Complete cleaning tasks listed for the scheduled position and other cleaning tasks assigned by the Lead Cook or Nutrition Services Director.
• Maintain sanitation standards in compliance with the FDA Food Code, He-P 2300: NH Sanitary Production and Distribution of Food Rules, and Dietary Department policies and procedures.
• Use personal protective equipment according to protocol when using chemicals.
• Clean and sanitize dishes and cooking equipment; clean and inspect kitchen equipment, appliances, and work areas; and promptly report issues to the Lead Cook or Nutrition Services Director.
• Maintain appropriate stock of food and non-food items in refrigerators, work areas, cafeteria, dining room, diet kitchen, and nursing lounge; rotate stock and remove expired items daily.
• Document daily and weekly data required for the scheduled position for quality control and improvement, inventory, and volume tracking.
• Know and follow Dietary Department policies and procedures and UCVH Employee Handbook guidelines.
• Perform other duties as requested by the Nutrition Services Director.

What This Job Offers

• Education Level: High school or GED