Cook: FT

Bothwell Regional Health Center; Sedalia (MO); On-site; USD 32,000 - 42,000; Full time

Job summary

Bothwell Regional Health Center is seeking a Dietetics Cook to prepare foods for patients, cafeteria, and events. The role reports to the Dietetics Manager and involves following recipes, ensuring food safety, and assisting with special occasion meals.

Qualifications include a high school education (preferred), Serve Safe is preferred, and at least 1 year of food service experience, with institutional experience preferred. The position is on-site in Sedalia, Missouri.

Qualifications

• High School education or equivalent preferred.
• Serve Safe preferred.
• 1 year of food service experience required.
• Institutional (institutional) food service experience preferred.

Responsibilities

• Prepare regular and therapeutic diets according to instructions and recipes.
• Maintain proper food temperatures and sanitation per guidelines.
• Assist in planning events and special meals.
• Minimize food waste and ensure proper labeling/storage.

Education

High School education or equivalent

Tools

Serve Safe

Job description

JOB SUMMARY:

The Dietetics Cook is responsible for pre-preparation and preparation of foods for patients, cafeteria, and special events. This position could also work in other areas of the department as needed.

The Dietetics Cook reports directly to the Dietetics Manager.

QUALIFICATIONS:

Education:

• High School education or equivalent preferred.

Licensure/Certification:

• Serve Safe preferred.

Work Experience:

• 1-year food service experience.
• Intuitional food service experience preferred.

RESPONSIBILITIES/JOB DUTIES:

• Prepares regular and therapeutic diets following oral and written instructions, menu's recipes, spreadsheets, etc., with knowledge of kitchen equipment operation.
• Keeps food waste to a minimum.
• Maintains routine meal schedules and serving times.
• Prepares foods for special parties and groups, and assists in the planning of these events in a cooperative manner.
• Checks and records proper food and equipment temperatures in accordance with regulations.
• Stores and labels opened or leftover foods according to proper guidelines.
• Follows food safety and sanitation guidelines by using good hand and personal hygiene practices, along with keeping work areas properly cleaned and sanitized. Ensures compliance with food safety and TJC/CMS standards.
• Properly washing, drying, sanitizing, and storing of cooking pots/pan and utensils.
• Other duties as assigned.

REQUIRED STAFF COMPETENCIES:

• Demonstrates support for organizational and departmental mission.
• Supports and demonstrates knowledge of the Strategic Plan and the Hospital Key Initiatives.
• Fosters and promotes teamwork within department and the organization as a whole.
• Works to resolves conflicts constructively and in a timely manner.
• Ability to communicate effectively and simply with every customer and co worker.
• Ability to display a positive, courteous and friendly attitude toward all contacts.
• Ability to build good relationships with others based upon a sustained effort of mutual support toward common goals.
• Ability to exercise good judgment, reasoning and concentration to detail and to take personal accountability for all actions in carrying out job duties.
• Is customer focused and committed to Quality and Process Improvement with a strong desire to provide service excellence.
• Possesses and displays a strong knowledge and understanding of the standards of practice for their position including, if and when applicable, commensurate computer skills; population specific and general competencies; organizational skills, time and project management.
• Possesses a vigorous and enthusiastic desire to learn and to grow both personally and professionally, and to improve one's skills in order to deliver the best possible care for our customers.

WORKING CONDITIONS:

1. Duties are performed in a kitchen environment equipped with food preparation equipment, i.e., oven, stove, grill, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.
2. Frequent exposure to heat, steam, fire, cold, and noise.
3. Exposure to cleaning chemicals.
4. Direct patient contact, possible exposure to infections, communicable diseases, and bloodborne pathogens.