Cook Dyersville PT Rotating

Trinity Health•Dyersville, IA

About The Position

At MercyOne, health care is more than just a doctor’s visit or a place to go when you’re in need of medical attention. Our Mission is based on improving the health of our communities – that means not only when you are sick but keeping you well. MercyOne Dyersville Medical Center is a 20-bed critical access hospital serving 17 rural communities in western Dubuque County, offering the following services: Emergency/Trauma, Acute and Skilled Care, Rehabilitation Services (PT/OT/Speech), Ambulatory Surgery, Home Care, and Specialty Clinics. MercyOne is committed to providing quality, personalized and safe health care close to home. Want to learn more about MercyOne Dyersville? Click here: Find a Location D yersville , Iowa (IA), MercyOne Dyersville Some of our favorite perks you get as a MercyOne Colleague: Benefits Day 1 Retirement Savings Plan PTO accrual starts day 1 Join the MercyOne Family! We are looking to hire a Cook. As a Cook at MercyOne, you will Under direct supervision of the Chef Coordinator, the cook functions as part of the Food Production Team to produce consistently high-quality food for patients, personnel, and visitors. Provides services for all age groups, infant to elderly. Prepares entrees, starches, grill/fryer items, soups, salads, vegetables, texture-modified food according to menu and projected needs. Produces high quality products by adhering to standardized recipes, methods, and seasoning specifications. Ensures food is prepared at specified times. Performs advance food preparation by checking menus for anticipated needs and preparing foods in predetermined quantities. Uses computer as needed for food production. Requisitions items from storeroom based on the menu and inventories and orders fresh produce. Checks in deliveries ensuring proper quantity and quality and notifying leadership of any discrepancies. Maintains clean equipment and work area. Follows schedules for cleaning equipment and notifies leadership of equipment operating problems. Always observes infection control practices. Provides services in the cafeteria representing the organization in a positive and professional manner. Measures and mixes ingredients according to approved recipes and methods using blenders, mixers, grinders, slicers, knives, etc. Tests food being cooked to ensure doneness. Adjusts heat controls as needed. Improves flavor and texture of food by adding ingredients or seasonings. Schedule: Variable Shifts; Rotating weekends

Requirements

Must be at least 18 years old.
Formal or on-the-job training in institutional quantity food production preferred.
Six months experience desirable.
Ability to read, write, make simple calculations, follow oral and written directions.
Accurately weigh and measure food.
Ability to learn food preparation methods and use of institutional kitchen equipment.
Able to learn and apply principles of kitchen safety and food handling sanitation.
Effective communication skills.
Basic computer skills.
High school diploma or GED preferred, or minimum of 3 years of relevant work experience.

Responsibilities

Under direct supervision of the Chef Coordinator, the cook functions as part of the Food Production Team to produce consistently high-quality food for patients, personnel, and visitors.
Provides services for all age groups, infant to elderly.
Prepares entrees, starches, grill/fryer items, soups, salads, vegetables, texture-modified food according to menu and projected needs.
Produces high quality products by adhering to standardized recipes, methods, and seasoning specifications.
Ensures food is prepared at specified times.
Performs advance food preparation by checking menus for anticipated needs and preparing foods in predetermined quantities.
Uses computer as needed for food production.
Requisitions items from storeroom based on the menu and inventories and orders fresh produce.
Checks in deliveries ensuring proper quantity and quality and notifying leadership of any discrepancies.
Maintains clean equipment and work area.
Follows schedules for cleaning equipment and notifies leadership of equipment operating problems.
Always observes infection control practices.
Provides services in the cafeteria representing the organization in a positive and professional manner.
Measures and mixes ingredients according to approved recipes and methods using blenders, mixers, grinders, slicers, knives, etc.
Tests food being cooked to ensure doneness.
Adjusts heat controls as needed.
Improves flavor and texture of food by adding ingredients or seasonings.