Cook - PRN

AVEM STAFFING RESOURCES 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 role involves determining types and quantities of food to prepare based on menus, ensuring meals are ready on time, and consulting with a Registered Dietitian on modified diets as needed. The cook will measure and mix ingredients, prepare various dishes like sauces, soups, stews, casseroles, and desserts, and cook meats, fish, and fowl using methods such as baking, roasting, broiling, and steaming. Carving meat, fish, and fowl into individual servings according to menu combinations and patient diet orders is also a key responsibility. The position requires testing foods for doneness, adjusting heat controls, and improving flavor and texture. Additionally, the cook must observe infection prevention and control practices, maintain a clean and organized kitchen, and perform all aspects of patient care in an environment that optimizes patient safety and reduces medical errors. Supporting a culture of safety and quality, maintaining regulatory requirements, and ensuring patient confidentiality are also essential. Additional duties may be requested.

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.

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.
Test 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.