HEAD COOK

STEWART MEMORIAL COMMUNITY HOSPITAL•Lake City, IA

3d•Onsite

About The Position

The Head Cook coordinates and carries out food production for patient meals ordered through room service and for meals offered to SMCH employees and patrons in The Junction. The role uses patient diet orders, meal plans, the approved cycle menu, and standardized recipes. It also ensures that hospital dishes and designated areas are cleaned and sanitized, supports Meals on Wheels preparation and delivery, and may help prepare and coordinate food delivery for catering events. When working with or in the absence of the Department Director, the Head Cook may coordinate department workflow and direct teammates as appropriate.

Requirements

Background in food preparation.
High school diploma or GED.
Ability to communicate in spoken and written English and to read and comprehend English.
Basic reading skills to follow standardized recipes and patient diet orders and maintain cleaning-location paperwork and patient room precaution notifications.
Basic computer skills for annual education, benefits enrollment, payroll viewing, and email communication.
Comfort using kitchen equipment such as ovens, microwaves, steamers, and mixers.
Ability to teach others appropriate procedures related to department equipment, tasks, and processes.
Basic cash register familiarity.
Good communication with teammates to support workflow and task completion.
Flexibility to adapt to changing needs and priorities.
Time-management skills to prioritize workload according to the day's needs.
Ability to assist or redirect teammates to ensure essential department functions are addressed.
Ability to perform frequent standing and walking, occasional bending or stooping, squatting or crouching, kneeling, and reaching at all levels.
Ability to lift up to 10 pounds to a cart and up to 25 pounds from a cart to a freezer shelf.
Ability to carry up to 20 pounds for 52 feet and push or pull a cart with items weighing up to 5 pounds for 50 feet.
Ability to work with frequent exposure to dish-room chemicals, water, disinfecting materials, and frequent handwashing.
Use required personal protective equipment, including gloves and a hairnet.

Nice To Haves

Leadership experience.
ServSafe certification; if not certified, certification is required after hire.

Responsibilities

Coordinate and carry out food production while maintaining a safe, sanitary environment.
Coordinate department meal-service workflow to meet patient and customer needs.
Prepare patient tray items requested through room service.
Prepare assigned menu items for The Junction using the cycle menu.
Manage all aspects of the three-compartment sink, from the dirty-to-clean process.
Assist with Meals on Wheels preparation and delivery.
Complete cleaning tasks on the schedule for designated areas.
Prepare assigned dishes for catering events and coordinate event workflow.
Operate the cash register.
Work with or, in the absence of, the Department Director, coordinate department workflow and direct teammates when appropriate.
Reorganize team assignments when needed, such as in response to a department illness, and lead the daily department huddle when appropriate.
Complete other assigned jobs to fulfill patient and department needs.