Cook

Chadron Community Hospital, Corp.; Chadron (NE); On-site; USD 1,653,000 - 2,204,000; Part time

Job summary

Chadron Community Hospital, Corp. is seeking a part-time dietary cook to prepare, season, and cook meat, fish, vegetables, soups, salads, and desserts for hospital meals, including special diets. Supervise Dietary Aides and Dishwashers and ensure portion control and sanitation.

The role includes weekend and holiday shifts with early mornings and variable hours, lifting up to 50 pounds, and maintaining clean, safe kitchen operations according to department standards.

Qualifications

• High School diploma or equivalent is required.
• Ability to read, speak, write and follow oral and written directions.
• Continuing education is provided through monthly dietary in-services.

Responsibilities

• Prepare, season, and cook meat, fish, fowl, vegetables, soups, salads, desserts and foods for special diets.
• Supervise Dietary Aides and Dishwashers; ensure portion control and quality.
• Maintain sanitation and safe food handling according to regulations.
• Meet meal schedules and minimize food waste; may assist in ordering supplies.

Skills

Oral & Written Communication

Interpersonal skills

Sanitation & food safety

Food preparation knowledge

Education

High School diploma

Tools

Computer system

Job description

Description

Part-time, 20-29 hours/week

Primarily weekend shifts. Will include holidays and most weekends.

Schedule may include the following:

• Weekend Shift: 5am-2pm and/or 2pm-6pm
• Weekday Shift: 10am-6:30pm

JOB SUMMARY:

Prepares, seasons, cooks' meat, fish, fowl, vegetables, soups, salads, desserts and all foods needed for special diets. Supervises and instructs Dietary Aides and Dishwashers. Is responsible for maintaining high standards of quality food production and portion control, using standard recipes. Is also responsible for appropriate quantities of food needed to meet menu requirements; and may order food and supplies. May be responsible for the general supervision of the food service department when the person in charge of the department is off duty. Assists in keeping dietary department clean and follows rules of sanitation within the department that will make department and food produced safe. Works in other positions when census is low or as scheduled.

PRIMARY RESPONSIBILITIES AND DUTIES:

• Handling and preparation of food in accordance with sanitary regulations
• Preparation of food that is palatable and appetizing in appearance
• Preparation of proper food for all special diets
• Meeting meal schedules, avoiding food waste and care of equipment
• Adherence to sanitation rules
• Respects and maintains confidentiality of customer and hospital information

Requirements

EDUCATION/LICENSURE/CERTIFICATION:

• High School diploma or equivalent required.
• Ability to read, speak, write and follow oral and written directions. Course work may include food preparation, sanitation, hygiene, methods of cooking, purchase of food, estimating food requirements and management of kitchen and storeroom.
• Continuing education is provided through monthly dietary in-services conducted by Consultant Dietician and Dietary Manager.

EXPERIENCE:

• Experience in previous quantity food preparation is desirable. On the job training is given.

ESSENTIAL TECHNICAL MOTOR SKILLS:

• Ability to operate computer system, talk in person and on telephone, hear in person and on the telephone, vision for close work.

INTERPERSONAL SKILLS:

• Ability to supervise and work cooperatively with others. Considerable initiative and judgment involved. Ability to interact appropriately with patients, staff and general public

ESSENTIAL PHYSICAL REQUIREMENTS:

• Be able to Lift and move products of 50 pounds. Stands and walks short distances most of the working day. Stoops and reaches for, lifts and carries food and kitchen equipment. Tastes and smells food to determine quality and palatability. Hand dexterity to prepare food.