Dietary Cook

San Juan Regional Medical Center•Farmington, NM

30d•Onsite

About The Position

The Dietary Cook provides safe and sanitary food of high nutritional quality coupled with outstanding customer service to promote physical and emotional vitality for patients, visitors, and staff. Through teamwork provides a positive experience for visitors and staff with outstanding service and compassion to meet customer expectations. As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization. Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Requirements

Must have Food Handler card issued by accredited provider by first day worked
Must be at least eighteen (18) years of age
Ability to work individually and in a team
Self-directed
Ability to prioritize
Ability to read and follow recipes (verbal and written)
Excellent customer service skills

Nice To Haves

Previous experience in large-scale cooking
Knowledge of food preparation
Knowledge of cooking methods and schedules

Responsibilities

Demonstrates proper hand hygiene
Changes gloves as appropriate and between tasks as appropriate
Hairnet or cap is always worn
Maintains a clean and sanitary environment throughout shift
Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
Spills wiped up immediately
Picks up food objects off floor immediately
Cleans and sanitizes equipment each shift as indicated by cleaning logs
Log documentation reflects equipment condition
Follows safe food handling guidelines
Applies SERV Safe training to daily task completion throughout shift
Thaws food per safe food handling guidelines
Temps’ food at least every four (4) hours and maintains temperature logs throughout shift
Cools food to standard temperatures in correct timeframe
Coordinates use of leftovers with supervisor
Leftovers tightly covered, labeled, dated, and used in a timely manner
Discards outdated food, records on Nonconforming Product Log, and informs Assistant Manager or Supervisor
Prepares food according to recipes to meet standards for quality, freshness, taste, and appearance
Review’s menus to determine quantities of foods required
Prep work is complete and timely
Schedule’s cooking to meet timeframes
Serves food using appropriate portion control utensils
Consults with Assistant Manager or Supervisor regarding new recipes
Uses equipment properly and safely
Reports any food or equipment issues to supervisor
Attends department in-services and meetings
Participates in QA/PI programs when assigned
All HealthStream modules successfully completed
Demonstrates willingness and follow through with other duties requested
Completion of all tasks during scheduled shift