Food Preparer II - Cook

Jamestown Regional Medical Center•Jamestown, ND

1d•Onsite

About The Position

STATEMENT OF PURPOSE Under the supervision of the Nutrition Services Supervisor, the Food Prep II Cook prepares, seasons, and cooks food for hospital patients, employees, and visitors. This is a full time position working 70 hours a pay period. Hours are Monday - Friday from 5:00am-12:30pm with no weekends. Holidays are variable. JOB FUCTIONS: Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared for patient meals, café customers and facility caterings. Plans cooking schedule in conjunction with Nutrition Services Supervisor to ensure that food will be ready at specified times. Measures and mixes ingredients according to recipes. Bakes, roasts, grills, and steams meats, fish, and other foods. Tests food being cooked by taking temperatures to determine that it is properly cooked. Adjusts heat controls and timers on ovens, grills, etc. as required. Procures food items from refrigerator, freezer, or other storage area. Portions food items on tray line for breakfast. Confers with managers regarding modified diet preparation and use of leftovers. Ensures that cooking and food preparation areas are kept in a clean, neat, and orderly manner. Assures safe handling of food from receiving, storage, preparation, serving, cooling, to reheating through H.A.C.C.P guidelines. Kitchen utensils and equipment used are blenders, mixers, slicer, steamer, and convection ovens to make sauces, soups, stews, casseroles, and desserts. May interact with patients of all ages (infants, pediatrics, adolescents, adults, and geriatrics) while delivering late trays. May also have contact with physicians and cafeteria customers. Interacts with other departments via telephone calls. Supervises morning staff in absence of supervisor/manager or diet tech. Miscellaneous Responsibilities Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Ensures work area is kept in a clean, neat and orderly manner. Contributes to overall Nutrition Services Department and ever growing services. Assures that personal behavior complies with the hospital’s Standards of Behavior at all times. Performs other related duties as assigned or requested by department supervisor or manager.

Requirements

High school level of knowledge preferred. Requires the ability to understand and communicate detailed instructions and procedures.
A minimum of one year institutional food service experience preferred, but not required.
Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employee are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule.
Work is performed independently. The employee must use his/her own judgment to plan and carry out the work.
Contact with others outside of the department is frequent.
The employee is occasionally in situations where carelessness on his/her part would cause harm to others. Carelessness on the employee's part could cause moderate harm to others due to food production and sanitation responsibilities.
In the event of an isolated incident of improper or careless activity, probable financial losses could be significant.
Work requires concentration for short periods of time, occasionally under pressure. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position can be fully met. Must be in good general health and demonstrate emotional stability. Must be able to speak and write the English language in an understandable manner.
Clean, well-lighted work area. Is subject to falls and burns from equipment through the work day. Frequent exposure to heat and cold. Participates in and complies with JRMC Safety Management program. Maintains knowledge of and observes Standard Precautions, OSHA Job Classification: This position is defined as a category II. Employee does not have exposure to bloodborne pathogens.
Work involves constant standing or walking. Needs finger dexterity when handling dishes during serving times. Considerable reaching, stooping, bending. Occasionally requires ability to move around narrow isles less than 24 inches in width.

Responsibilities

Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared for patient meals, café customers and facility caterings.
Plans cooking schedule in conjunction with Nutrition Services Supervisor to ensure that food will be ready at specified times.
Measures and mixes ingredients according to recipes.
Bakes, roasts, grills, and steams meats, fish, and other foods.
Tests food being cooked by taking temperatures to determine that it is properly cooked. Adjusts heat controls and timers on ovens, grills, etc. as required.
Procures food items from refrigerator, freezer, or other storage area.
Portions food items on tray line for breakfast.
Confers with managers regarding modified diet preparation and use of leftovers.
Ensures that cooking and food preparation areas are kept in a clean, neat, and orderly manner.
Assures safe handling of food from receiving, storage, preparation, serving, cooling, to reheating through H.A.C.C.P guidelines.
Kitchen utensils and equipment used are blenders, mixers, slicer, steamer, and convection ovens to make sauces, soups, stews, casseroles, and desserts.
May interact with patients of all ages (infants, pediatrics, adolescents, adults, and geriatrics) while delivering late trays. May also have contact with physicians and cafeteria customers. Interacts with other departments via telephone calls.
Supervises morning staff in absence of supervisor/manager or diet tech.
Answers the department telephone calls, as needed.
Consistently uses AIDET communication skills with patients, guests and employees.
Ensures work area is kept in a clean, neat and orderly manner.
Contributes to overall Nutrition Services Department and ever growing services.
Assures that personal behavior complies with the hospital’s Standards of Behavior at all times.
Performs other related duties as assigned or requested by department supervisor or manager.