Cook - Dietary

Paylocity; Northern (KY); Hybrid; USD 28,000 - 36,000; Full time

Job summary

Paylocity seeks a hospital kitchen cook to support food service for patients and staff. Responsibilities include preparing meals to meet dietary needs, managing diet cards, and ensuring safe, properly heated dishes.

You will assist with cafeteria service, stock, and sanitation, adhering to schedules and quality standards. The role requires 6–12 months cooking experience and ServSafe certification, with a 12th grade education requirement.

Qualifications

• Six to twelve months of prior cook experience in a food service operation.
• Ability to prepare entrée, vegetables, hot breads, soups and sandwiches.
• Knowledge of sanitation regulations and proper hygiene practices.

Responsibilities

• Prepare and direct preparation of food served, ensuring quality and correct temperatures.
• Assist with preparation of water and tea for patient meals and manage diet cards as needed.
• Serve hot foods, maintain portion control, and deliver patient trays to nurses’ station.
• Maintain clean work areas, proper labeling, FIFO stock rotation, and report equipment needs.

Education

12th grade education or GED

ServSafe Certification

Job description

Description

Job Summary:

• Full time employee must be able to work 8 hours a day, up to 40 hours a week; varied schedule but hours for this position range from 5:00 a.m. to 7:00 p.m.
• Part time employees must be able to work 8 hours a day as needed.
• Prepares and directs preparation of food served
• Food production and service at appropriate time
• Quality, quantity and appropriate temperature of food.
• Preparing meals according to special diets and planned menus.
• Meeting meal schedules
• Using approved menu substitutions
• Complies with established sanitary standards and personal hygiene and health standards for personnel
• Proper use of supplies and equipment

Job Responsibilities:

• Assist with preparation of water and tea for patient lunch meal.
• Assist with executing diets and making out diet card at noon meal if needed. Check food preference cards for any special requests.
• Record hot food temperatures at lunch and dinner meals daily.
• Check food preferences and diet sheets for special requests.
• Serve hot foods on plates, maintaining portion control at lunch and dinner meals.
• Take patient trays to nurses’ station.
• Assist on cafeteria line at lunch as needed.
• Wash dishes used for patient and employee lunch meal.
• Prepare the following foods at dinner (supper) meal: meats, main dishes, vegetables, hot breads and soups using standard recipes and correct methods and techniques of food preparation.
• Execute diet and make out diet cards at evening meal. Check food preference cards for any special request.
• Prepare nourishment for and stock nurse’s pantry. Pull old items to the front, place new stock in back. (FIFO)
• Fill stock requisitions from other departments such as ER and Physical Therapy.
• Prepare food for doctor’s lounge and stock refrigerator. Check refrigerators daily and replenish as needed. Place new food behind old food (FIFO). Pull out sandwiches, cakes, pies, canned fruits, etc. within 48 hours. Throw away any open containers. Pull milk at least two days before expiration date. Clean refrigerator weekly or as needed.
• Defrost refrigerator monthly.
• Load hot foods on steam table for tray service at dinner meal.
• Prevent food waste and make suggestions for use of leftovers.
• Check menu frequently, making sure all menu items for regular, modified diets and employee dinner meal are available at proper times.
• Check menu for following day and make before-hand preparations when necessary.
• Count and record P.M. cash sales.
• Count and record patient census at dinner meal.
• Prepare diabetic snacks and supplements for bed time feeding daily and put in nurse’s refrigerator.
• Keep equipment and work area clean and neat.
• Keep refrigerator and freezer clean and orderly.
• Make sure all food is covered and labeled with correct date.
• Wash pots and pans used in meal preparations.
• Sweep and mop kitchen area.
• Empty trash.
• Help put up stock.
• Any assigned or special cleaning.
• Report equipment repairs needed to Dietary Manager.
• Maintain good relationship with fellow workers, other departments, patients and their families.
• During low census periods, will be assigned extra duties to cover for cut backs.
• Perform any other dietary duties as required by immediate supervisor or administration.

Requirements

Education/Licensure Requirements:

• 12th grade education or General Education Development (GED), or equivalent.
• ServSafe Certification

Physical Requirements:

• Must be willing to submit to pre-employment screening (lab test)
• Must be able to work, standing up, long hours in facility with hot cooking equipment
• Exposed to cold temperatures in refrigerator and freezer storage
• Subject to burns, cuts and falls
• May need to lift heavy objects, up to 35 pounds

Experience Requirements:

• Six to twelve months of previous work experience as a cook in a food service operation.
• Experience must include entrée, vegetables, hot breads, soups and sandwich preparation and some knowledge of sanitation regulations.
• On the job training is given under general supervision.
• Needs the ability to speak and write clearly and follow oral and written directions.
• Needs the ability to perform basic arithmetic calculations.