Dietary - Weekend Cook

Hereford Regional Medical Center•Hereford, TX

20d•Onsite

About The Position

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 Nutritional Services Supervisor. Ensures meals are ready at specified times. Consults with Nutritional Services Manager regarding use of leftovers. Consults Registered Dietitian on modified diets, as necessary. Supervises Nutritional Services workers when washing, trimming or preparing food. Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, 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. Professional Requirements : Adheres to dress code, appearance is neat and clean. Completes annual education requirements. Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards. Maintains and ensures patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification while on duty; uses computerized punch time system correctly. Completes in-services and returns in a timely fashion. Attends annual review and performs departmental in-services. Attends at least 6 staff meetings; reads and returns all monthly staff meeting minutes Actively participates in the department’s continuous quality improvement (CQI) activities. Represents the organization in a positive and professional manner. Complies with all organizational policies regarding ethical business practices. Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department. Trains new employees as delegated by Manager Performs all duties in a timely manner and all duties as assigned by Manager or as delegated

Requirements

High school graduate or equivalent.
Previous experience in hospital food preparation.
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 Nutritional Services Supervisor.
Ensures meals are ready at specified times.
Consults with Nutritional Services Manager regarding use of leftovers.
Consults Registered Dietitian on modified diets, as necessary.
Supervises Nutritional Services workers when washing, trimming or preparing food.
Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, 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.
Adheres to dress code, appearance is neat and clean.
Completes annual education requirements.
Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.
Maintains and ensures patient confidentiality at all times.
Reports to work on time and as scheduled; completes work within designated time.
Wears identification while on duty; uses computerized punch time system correctly.
Completes in-services and returns in a timely fashion.
Attends annual review and performs departmental in-services.
Attends at least 6 staff meetings; reads and returns all monthly staff meeting minutes
Actively participates in the department’s continuous quality improvement (CQI) activities.
Represents the organization in a positive and professional manner.
Complies with all organizational policies regarding ethical business practices.
Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department.
Trains new employees as delegated by Manager
Performs all duties in a timely manner and all duties as assigned by Manager or as delegated