Hospital Cook- PRN

COAL COUNTY HEALTHCARE AUTHORITY•Coalgate, OK

7d•Onsite

About The Position

POSITION SUMMARY: Prepares meats, vegetables, soups, sauces, etc. for the regular and modified patient service as determined by daily production sheets. Responsible for the supervision of shift employees in the absence of a supervisor. Works under the direction and supervision of the Director of Food Service. ESSENTIAL FUNCTIONS: Puts up stock using proper storage procedures, e.g., similar items together, labels facing front, dating when necessary. Keeps work area clean and sanitizes work surfaces; mops floors according to procedure; takes out trash as necessary performs assigned cleaning duties. Follows menus, demonstrating accuracy in weighing, measuring, and portioning food. Provides a positive impression of the dietary department when serving the public in patient care areas and dining room. Wears a clean uniform, name badge and hair net. Assumes other departmental position or duties, e.g. washing dishes and/or assisting with special functions as requested by supervisor. Consults menu for thawing and doing advance preparation when possible. Safely operates electric and steam cooking equipment and dishwashers; cleans equipment and pots and pans after use; initiates repairs as needed. Prepares high-quality food according to standardized recipes in the correct amounts Demonstrates the ability to prepare trays with accuracy, efficiency and with an attractive arrangement. Safely uses food preparation utensils. Plans cooking schedules to have food prepared on time, but not too far in advance. Demonstrates understanding and working knowledge of proper techniques for food preparation, including modified diets. Demonstrates the ability to implement diet changes and adjusting for nutritionally equivalent substitutes. Performs any other duty as assigned.

Requirements

Must be 18 years of age or older.

Responsibilities

Prepares meats, vegetables, soups, sauces, etc. for the regular and modified patient service as determined by daily production sheets.
Responsible for the supervision of shift employees in the absence of a supervisor.
Puts up stock using proper storage procedures, e.g., similar items together, labels facing front, dating when necessary.
Keeps work area clean and sanitizes work surfaces; mops floors according to procedure; takes out trash as necessary performs assigned cleaning duties.
Follows menus, demonstrating accuracy in weighing, measuring, and portioning food.
Provides a positive impression of the dietary department when serving the public in patient care areas and dining room. Wears a clean uniform, name badge and hair net.
Assumes other departmental position or duties, e.g. washing dishes and/or assisting with special functions as requested by supervisor.
Consults menu for thawing and doing advance preparation when possible.
Safely operates electric and steam cooking equipment and dishwashers; cleans equipment and pots and pans after use; initiates repairs as needed.
Prepares high-quality food according to standardized recipes in the correct amounts
Demonstrates the ability to prepare trays with accuracy, efficiency and with an attractive arrangement.
Safely uses food preparation utensils.
Plans cooking schedules to have food prepared on time, but not too far in advance.
Demonstrates understanding and working knowledge of proper techniques for food preparation, including modified diets.
Demonstrates the ability to implement diet changes and adjusting for nutritionally equivalent substitutes.
Performs any other duty as assigned.