COOK - FT

Johnson Regional Medical Center•Clarksville, AR

2d•Onsite

About The Position

Under the direct supervision of the Food and Nutrition Services Manager, the Cook prepares, seasons, and cooks food for hospital patients, staff, and visitors. The Cook plans food quantities based on menus, submits orders for food supplies, and ensures meals are ready at specified times. The role also supports patient safety, infection prevention, departmental quality improvement, and a clean, organized kitchen and trayline. The Cook follows approved recipes and dietary guidelines, coordinates with the Food and Nutrition Services Manager and Registered Dietitian as needed, and may supervise Food and Nutrition Services workers during food preparation. The position includes delivering patient food carts to nursing stations, cleaning kitchen and storage areas, and maintaining professional standards, regulatory compliance, and patient confidentiality.

Requirements

One year of experience in food preparation is required, preferably in a hospital environment.
Ability to communicate effectively in English, verbally and in writing.
Basic computer knowledge.
Ability to calculate recipe measurements to increase or decrease serving quantities.
Ability to meet the physical demands of the role, including frequent standing and lifting, carrying, pushing, or pulling up to 50 pounds.
Normal or corrected eyesight and hearing within the normal range.

Nice To Haves

High school graduation or equivalent is preferred.
Additional language skills are preferred.

Responsibilities

Review planned menus to determine types and quantities of meats, vegetables, and soups to prepare.
Determine food quantities needed for weekly menus and submit orders to the Food and Nutrition Services Manager.
Ensure meals are ready at specified times.
Deliver patient food carts to nursing stations and return them to Food and Nutrition Services.
Consult the Food and Nutrition Services Manager about using leftovers.
Consult the Registered Dietitian about modified diets as necessary.
Supervise Food and Nutrition Services workers when they wash, trim, or prepare food.
Measure and mix ingredients according to approved recipes using equipment such as blenders, mixers, grinders, and slicers.
Prepare sauces, soups, stews, casseroles, and desserts that meet 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 foods for doneness and adjust heat controls as necessary.
Adjust ingredients or seasonings to improve food flavor and texture.
Observe infection prevention and control practices.
Maintain the kitchen and trayline in a clean, neat, and organized manner.
Support patient safety and help reduce the likelihood of medical or health care errors.
Support a culture of safety and quality and participate in departmental performance improvement and continuous quality improvement activities.
Put clean dishes and utensils away.
Clean walk-in refrigerators and storage areas and perform special cleaning duties as assigned by the Food and Nutrition Services Manager.
Maintain good working relationships within the department and with other departments.
Follow the dress code, maintain a neat and clean appearance, and wear identification while on duty.
Complete annual education requirements, in-services, and other required training in a timely manner.
Maintain regulatory requirements and patient confidentiality.
Report to work on time and as scheduled, complete work within designated time, and use the computerized punch time system correctly.
Attend annual reviews and departmental in-services, and attend staff meetings or read and return meeting minutes.
Represent the organization positively and professionally, comply with organizational ethical business practice policies, and communicate the hospital's mission, ethics, goals, and departmental focus.