COOK - PRN, Varying Days, Varying Hours

Johnson Regional Medical Center•Clarksville, AR

23d•Onsite

About The Position

Under the direct supervision of the Food and Nutrition Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors. Demonstrates Competency in the Following Areas: 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 and submits order to Food and Nutrition Services Manager. Ensures meals are ready at specified times. Delivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services. Consults with Food and Nutrition Services Manager regarding use of leftovers. Consults Registered Dietitian on modified diets, as necessary. Supervises Food and Nutrition Services workers when washing, trimming or preparing food. Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicer, etc. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. Cooks 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. Tests 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. Participates in departmental performance improvement activities. Maintains trayline in a clean, neat, and organized manner. Puts clean dishes and utensils away. Cleans walk-in refrigerators and storage areas. Performs special cleaning duties as assigned by the Food and Nutrition Services Manager. Maintains a good working relationship within the department and with other departments.

Requirements

Preferred High school graduate or equivalent.
One year experience in food preparation required, preferably in a hospital environment.
Able to communicate effectively in English, both verbally and in writing.
Basic computer knowledge.
Have ability to calculate measurements in recipes to increase or decrease servings.

Nice To Haves

Additional languages preferred.

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 and submits order to Food and Nutrition Services Manager.
Ensures meals are ready at specified times.
Delivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services.
Consults with Food and Nutrition Services Manager regarding use of leftovers.
Consults Registered Dietitian on modified diets, as necessary.
Supervises Food and Nutrition Services workers when washing, trimming or preparing food.
Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicer, etc.
Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
Cooks 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.
Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.
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.
Participates in departmental performance improvement activities.
Maintains trayline in a clean, neat, and organized manner.
Puts clean dishes and utensils away.
Cleans walk-in refrigerators and storage areas.
Performs special cleaning duties as assigned by the Food and Nutrition Services Manager.
Maintains a good working relationship within the department and with other departments.