FOOD AND NUTRITION COOK- FALL RIVER

MAYERS MEMORIAL HOSPITAL DISTRICT•Fall River Mills, CA

9d•$21 - $25•Onsite

About The Position

Under the direct supervision of the Food & Nutrition Services Manager, the Cook prepares, seasons, and cooks food for hospital patients, staff, and visitors. The role includes preparing meals according to approved recipes and dietary requirements, maintaining food safety and temperature records, and keeping the kitchen clean and organized. The Cook may oversee Dietary Aides during food preparation and consult with the Food & Nutrition Services Manager or Clinical Dietitian about modified diets. The position may require working beyond normal hours or temporarily in other positions when necessary.

Requirements

High school graduate or equivalent.
Previous experience in food service.
Maintain regulatory requirements, including a food handling certificate and required in-services.
Ability to work effectively with others at all organizational levels.
Above-average interpersonal, problem-solving, written, and oral communication skills.
Organizational ability and time-management skills.
Ability to work independently with minimal direction and complete work accurately and on time.
Ability to use Microsoft Office applications and office machines.
Ability to make appropriate recommendations or conclusions based on obtained data.
Ability to maintain organized records and appropriate confidentiality.
Ability to take direction in accordance with the chain of command.
Ability to function independently and demonstrate personal integrity and flexibility.
Willingness to work beyond normal working hours and temporarily in other positions when necessary.
Ability to work in a fast-paced environment, push meal carts, sit and stand, work on one's feet for extended periods, stoop, kneel, crouch, and reach as needed, and lift up to 35 pounds.
Ability to work in warm temperatures during summer months and in a walk-in freezer for short periods.

Responsibilities

Ensure meals are ready at specified times.
Consult with the Food & Nutrition Services Manager and/or Clinical Dietitian regarding modified diets as necessary.
Follow therapeutic diet orders, spreadsheets, and alternate meal requests.
Oversee Dietary Aides when they wash, trim, or prepare food.
Measure and mix ingredients according to approved recipes using blenders, mixers, grinders, slicers, and other equipment.
Prepare sauces, soups, stews, casseroles, and desserts in accordance with established Food & Nutrition Services guidelines.
Cook meat, fish, and poultry by methods such as baking, roasting, broiling, and steaming.
Test food for doneness, adjust heat controls, and batch-cook as necessary.
Improve the flavor and texture of food by adding ingredients or seasonings.
Keep the kitchen clean, neat, and organized.
Calculate recipe measurements to increase or decrease serving quantities.
Maintain safe food temperatures and maintain food-temperature, equipment-temperature, and sanitizer logs.
Observe infection-control practices.
Demonstrate professional behavior and maintain positive working relationships with patients, visitors, and facility staff.
Collaborate effectively with others and communicate clearly with directors, managers, and coworkers.
Organize and manage time, complete assigned work accurately and on time, and maintain records as requested.
Use Microsoft Office applications and office machines as needed; compile and organize data and make appropriate recommendations or conclusions.
Maintain confidentiality of sensitive information.
Answer phone calls, assist the public, and forward calls appropriately in a professional and friendly manner.
Adhere to the dress code, wear identification while on duty, complete applicable annual education, attend required meetings and evaluations, and report to work on time.
Perform other duties as assigned.