Cook PRN

Kindred Healthcare•Mexia, TX

1d•Onsite

About The Position

Join Parkview Regional Hospital in Mexia, TX, a 49-bed, acute-care facility providing services that include medical/surgical care, rehabilitation, and emergency care. Parkview Regional keeps quality healthcare close to home, with a focus on maintaining and growing quality primary and specialty care services. At Parkview, you’ll work in a hospital empowered by system support yet rooted in community impact. Job Summary Prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in foods that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. Maintains a clean and safe working environment in accordance with established standards and regulations.

Requirements

High School Diploma
One year’s experience in quantity food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.)
Must read, write and speak fluent English.
Must have good and regular attendance.
Individuals must be at least 18 years of age to be employed in this position.

Nice To Haves

Full understanding of therapeutic diets preferred.
ServSafe strongly preferred.

Responsibilities

Prepares food following department standardized recipes, planned menus, and policies and procedures.
Serves and portions food per department standardized recipes, planned menus, and policies and procedures.
Follows patient diet order when serving food to patients.
Follow standardized menus for patient and cafeteria food preparation.
Makes only authorized changes to the planned menu and records the change according to established policy.
Uses production sheets to direct preparation and quantity of food.
Preparation of food is done to meet established meal times
Prepares and serves food at the proper temperature set forth by the FDA Food Code
Ensures food served to patients has been properly labeled per policy.
Labels, dates, and stores food (including left-overs) properly according to proper cool-down techniques and established policies.
Takes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisor. Records temperatures on appropriate logs.
Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/manager.
Ensures that an adequate supply of food, supplies, etc. is available at all times.
Reports inadequate stock levels to the supervisor/manager in a timely manner.
Uses food supplies and equipment in an efficient and economic manner to prevent waste.
Keeps work area clean and uncluttered during preparation and service of food.
Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
Performs duties using proper infection control techniques and using protective equipment as needed.
Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing
Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log.
Reports any problems with proper water temperature or sanitizer immediately to supervisor.
Stores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards.
Operates equipment according to manufacturer and supervisory direction.
Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards.
Reports all equipment problems immediately to supervisor.
Maintains the security of the department.
Performs all duties using proper safety and sanitation techniques and wearing proper PPE.
Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record.
Pass selective menus to patients assisting the patient with completion if needed.
Using menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets.
Works cooperatively as a team member with co-workers in all departments of the Hospital.
Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely.
Assumes the leadership in the kitchen when assigned by supervisor.
Participates in the hospital’s Performance Improvement program by collecting quality data when assigned by Supervisor.
Participates in the survey process; honestly answers questions asked by surveyors.
Participates in corrective action plan as directed by Supervisor.