Cook | Nutritional Services | Part-time

Providence Medical Center•Wayne, NE

17h•Onsite

About The Position

The Nutritional Services Cook is responsible for the preparation of food for patients and staff. They must maintain high standards of cleanliness quality food production and portion control. They must ensure appropriate quantities of food are prepared. Cooks may also be responsible for the requisition of food and supplies for the Nutritional Services Department.

Requirements

High school diploma or GED, preferred.
Must be able to read, write, speak and understand the English language.
Excellent customer service skills.
Understanding of the importance of sanitary conditions and food temperature.
Ability to work quickly to get food prepared for patients and staff in a timely manner.
Ability to perform simple calculations necessary in recipe conversion.
Ability to schedule food preparation to meet the needs of patients and staff.
Basic knowledge of nutrition, therapeutic diets and food preparation techniques necessary to preserve nutritional value.
Work collaboratively with co-workers within the Dietary department and those in other departments.

Nice To Haves

Some experience in food service, preferred.
Computer Skills preferred
Email.
Microsoft Word.
Microsoft Excel.

Responsibilities

Prepares or directs preparation of all foods indicated on menus for patients and staff, utilizing standardized recipes based on standard portion service.
Utilizes schedules of food preparation so those items such as vegetables and grilled foods are prepared in batches/portions appropriate to serve patients and staff.
Monitor/log temperatures of refrigerators, freezers, and other food storage and service areas as necessary/required.
Morning cook opens kitchen and evening cook closes out cash register.
Checks food to ensure proper temperature for service.
Accurately estimates food requirements and controls serving portions, eliminating waste and leftovers.
Standardizes and develops new recipes suitable for the patients and/or personnel of this hospital.
Apportions food in accordance with yield specified in standardized recipes.
Helps to instruct and supervise dietary personnel involved in food preparation and service.
Checks equipment and cooking area often to make sure they maintain safety and sanitation requirements.
Reports repair and maintenance needs to food service supervisor and/or the maintenance department.
Follows menus provided, making changes only with the consent of the manager/supervisor.
Requisitions food and supplies for daily needs when necessary.
May place routine weekly food orders in the absence of the Dietary Department Manager/Supervisor.
Performs other duties as assigned.
Regular attendance at the assigned work location is an essential function of the job.