Cook (Per Diem)

North Country Healthcare•Lancaster, NH

10h•Onsite

About The Position

The Cook prepares and cooks large quantities of food in a hospital for patients, hospital staff, and visitors. The role also includes serving meals, delivering trays, helping patients with menu selection, 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. The Cook prepares food using kitchen equipment and standardized recipes, making adjustments for special dietary and nutrition restrictions. The role provides meals that meet prescribed therapeutic diet orders, handles patient meal trays and menus, supports catering functions, and performs cleaning, sanitation, stocking, and documentation duties. The Cook follows department policies and procedures, employee handbook guidelines, and applicable food safety rules.

Requirements

ServSafe certification is required; it may be obtained after hire.
Basic computer, math, and oral and written communication skills are required.

Nice To Haves

High school education or equivalent is strongly preferred.
Previous work-related skills, knowledge, or experience are preferred but not required.

Responsibilities

Open and close the Dietary Department as determined by the scheduled position.
Follow daily production sheets for the scheduled position.
Prepare food using kitchen equipment and standardized recipes, adjusting for special dietary and nutrition restrictions.
Serve food to staff, patrons, and patients or residents using appropriate portions and following presentation standards.
Coordinate responsibilities within scheduled hours and complete time-sensitive tasks by applicable deadlines.
Prepare, set up, and deliver meal trays; provide menus; assist patients with menu selection; and perform other duties related to patient food service during department operating hours.
Provide patients with food that meets prescribed therapeutic diet orders as defined in the UCVH Diet Manual.
Clear dirty dishes from the diet kitchen and patient rooms, and determine patient or resident 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 assigned by the Lead Cook or Nutrition Services Director.
Maintain sanitation 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 handling 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 food and non-food stock in refrigerators, work areas, cafeteria, dining room, diet kitchen, and nursing lounge; rotate stock and remove expired items daily.
Document daily and weekly information required 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.