Full-time Dietary Cook

Lexington Regional Health Center•Lexington, NE

10d•Onsite

About The Position

Lexington Regional Health Center is seeking a full-time Dietary Cook to prepare balanced and nutritious meals and snacks for patients, residents, employees, and visitors. This role involves menu planning, ensuring food safety standards, and assisting with food preparation and service. The Dietary Cook will also address food-related concerns, manage inventory, and maintain a safe and clean working environment in accordance with hospital and regulatory guidelines.

Requirements

Basic computer skills.
Knowledge of math and English as normally acquired through the completion of a high school diploma or equivalent.
Ability to learn the basics of therapeutic diets for various ages (pediatric/adolescent, adult, and geriatric patients) as typically acquired through two years of food service experience.
Ability to work compatibly with all dietary and other hospital personnel.
Ability to prioritize daily work and perform under stress in an emergency situation.
Ability to maintain strict confidentiality with regard to protected and sensitive information.
Ability to complete reports and correspondence at a professional level.
Ability to immediately respond to common inquiries and complaints from patients, employees, and regulatory agencies.
Ability to effectively communicate with individuals from diverse backgrounds.
Successful completion of required knowledge and training of standard precaution and transmission protocols and when to apply during principle duties and responsibilities.

Responsibilities

Cooks, bakes, and prepares balanced and nutritious meals and snacks for patients, Shackley residents, employees, and visitors in a timely manner.
Addresses food complaints and concerns from patients, employees, and visitors.
Plans weekly menus and food substitutions with the Dietary Manager and Registered Dietitian's approval, and prints/sends select menus to patients daily.
Ensures all temperatures, food sheets, and food records are maintained according to standards daily.
Follows Hazard Analysis Critical Control Point (HACCP) Sanitation and Safety procedures and regulations.
Supervises and provides training and support to dietary helpers, including dishwashing and storage.
Assists dietary helpers with proper food and supply storage and food preparation to prevent illness.
Prepares and serves food for various hospital and community meetings.
Assists with the delivery of patient trays, loading food carts, and serving meals.
Follows the weekly cleaning schedule and performs scheduled cleaning duties.
Reconciles cash drawer, cash register receipts, and other recordkeeping as delegated by the Dietary Manager.
Helps maintain food costs within the budget target by controlling food waste and assisting with food ordering.
Ensures patients and visitors follow current infection control guidelines.
Participates in patient care activities that could include blood exposure and risk to bloodborne pathogens.
Is responsible for ensuring the environment meets appropriate governing body standards.
Maintains patient and staff safety through the use of patient safety tools (Teamstepps, Just Culture, etc.).
Regular attendance at the assigned work location is required.
Performs all other duties as assigned.