Cook - PRN

AVEM BUSINESS SOLUTIONS LLC•Stroud, OK

8d•Onsite

About The Position

Under the direct supervision of the Dietary Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors. This position requires the ability to work days, evenings, and weekends, with approximately 28 hours per week.

Requirements

High school graduate or equivalent preferred.
Previous experience in hospital food preparation.
Food Handlers License.
Must be able to lift at least 50 pounds.
Constant standing and walking is required.
Must be able to withstand the heat of the kitchen.
Frequent bending, reaching, pushing, and pulling are required.
Must be able to work days, evenings and weekends.

Nice To Haves

Must support the mission, vision, and goals of Avem Health Partners and serve as a role model within the company.
Exhibit positive customer service behavior in everyday work interactions.
Demonstrate a courteous and respectful attitude to internal workforce and external customers.
Communicate accurately and appropriately.
Handle difficult situations in a discreet and professional manner.
Hold self accountable for professional practice.
Participate in performance improvement activities utilizing principles to support and improve departmental goals.
Demonstrate knowledge of unit goals and is active in committees and projects to achieve these goals.
Keep current with literature regarding changing practices, interventions, and best practices.
Assume responsibility for seeking out educational and professional opportunities for personal learning needs and growth as well as meeting mandatory education requirements.
Act as a preceptor as requested.
Demonstrate excellent work attendance and actively participate in a variety of meetings and training sessions as required.
Adhere to the Avem Health Partners Code of Conduct and Standards of Behavior.
Complies with established policies and procedures and all health and safety requirements.

Responsibilities

Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
Determines amount of foods needed to meet weekly menus.
Ensures meals are ready at specified times.
Consults Registered Dietitian on modified diets, as necessary.
Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
Cook meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
Tests foods being cooked to ensure doneness.
Adjusts heat controls as necessary.
Improves flavor and texture of food by adding ingredients or seasonings.
Observes infection prevention and control practices at all times.
Maintains kitchen in a clean, neat, and organized manner.
Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
Supports and maintains a culture of safety and quality.
Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.
Maintains and ensures patient confidentiality at all times.
Additional duties as requested.