Dietary Cook

CASS REGIONAL MEDICAL CENTER•Harrisonville, MO

59d•Onsite

About The Position

Primary Purpose: To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations. Routine Decision Making: Make decisions on orders received and on which diets to prioritize in the absence of the Dietary Supervisor; decides which foods to give to patients based on dietary requirements. Unusual Working Conditions: Working with kitchen machinery and equipment.

Requirements

Knowledge of modified diets; knowledge of process of quantity food production.
Ability to use various kitchen equipment and machinery; ability to meet deadlines.
High school education preferred; Certified Dietary Manager certification preferred.
Must possess a food handler’s permit within 30 days of employment.
1 - 2 years institutional, hospital, or nursing facility experience.
Food handlers permit - must be obtained within 30 days.

Nice To Haves

Certified Dietary Manager certification preferred.

Responsibilities

Prepares hot food according to the specifications on a menu for patients, personnel, guests, and per contracts.
Prepares meats, vegetables and soups as specified by patient and cafeteria menus.
Prioritize cooking schedule prior to beginning cooking.
Serve meals at the serving line daily.
Fills patient trays and delivers to the floor.
Prepare the tray with appropriate meats, vegetables, and soups.
Communicate clearly with the Dietary Aid regarding modified diets to what foods they are to have daily at each meal.
Delivers inpatient food trays by noon.
Cleans prep area.
Clean and sanitize counter tops before the end of their shift.
Label, date and store leftover food from current shift daily.
Sets up cafeteria line for lunch.
Serves on cafeteria line through lunch.
Cleans serving area and puts away food after lunch.
Other duties as assigned.