Cook - FT Days

AVEM BUSINESS SOLUTIONS LLC•Stroud, OK

4d•Onsite

About The Position

The Cook prepares, seasons, and cooks food for hospital patients, staff, and visitors under the direct supervision of the Dietary Manager. The role involves planning food preparation around menus and dietary requirements, preparing meals on schedule, and maintaining a clean, organized kitchen while following infection-prevention, patient-safety, confidentiality, regulatory, and food-safety standards. The individual is expected to support Avem Health Partners’ mission, vision, and goals; provide courteous and professional service; communicate appropriately; remain accountable for professional practice; and participate in performance-improvement activities, meetings, training, and required education. The Cook may serve as a preceptor when requested and is responsible for following company policies, its Code of Conduct, and health and safety requirements.

Requirements

Previous experience in hospital food preparation.
Food Handlers License.
Ability to perform the essential duties satisfactorily, with reasonable accommodation if applicable.
Visual and auditory abilities must be intact to perform the duties.
Ability to lift at least 50 pounds.
Ability to stand and walk constantly.
Ability to withstand kitchen heat.
Ability to bend, reach, push, and pull frequently.

Nice To Haves

High school graduation or equivalent is preferred.

Responsibilities

Review planned menus to determine the types and quantities of meats, vegetables, and soups to prepare.
Determine the amount of food needed to meet weekly menus.
Ensure meals are ready at specified times.
Consult the Registered Dietitian about modified diets as necessary.
Measure and mix ingredients according to approved recipes using blenders, mixers, grinders, slicers, and other equipment.
Prepare sauces, soups, stews, casseroles, and desserts in accordance with established dietary guidelines.
Cook meat, fish, and poultry using methods such as baking, roasting, broiling, and steaming.
Carve meat, fish, and poultry into individual servings according to menu combinations and patient diet orders.
Test food for doneness and adjust heat controls as needed.
Improve food flavor and texture by adding ingredients or seasonings.
Follow infection-prevention and control practices.
Maintain a clean, neat, and organized kitchen.
Perform work in a manner that optimizes patient safety and reduces the likelihood of medical or health care errors.
Support and maintain a culture of safety and quality.
Comply with applicable federal, state, and local regulations and accrediting-organization standards.
Maintain patient confidentiality.
Support the company’s mission, vision, and goals and model expected workplace behavior.
Provide positive customer service and treat internal and external customers courteously and respectfully.
Communicate accurately and appropriately and handle difficult situations discreetly and professionally.
Hold self-accountable for professional practice and participate in performance-improvement activities.
Maintain knowledge of unit goals and participate in committees and projects to achieve them.
Keep current with literature on changing practices, interventions, and best practices.
Seek educational and professional-development opportunities and complete mandatory education requirements.
Act as a preceptor when requested.
Maintain excellent attendance and participate in required meetings and training sessions.
Follow the Avem Health Partners Code of Conduct, Standards of Behavior, policies, procedures, and health and safety requirements.
Perform additional duties as requested.