Cook (Per Diem)

North Country Healthcare; Lancaster (NH); On-site; USD 19,000 - 25,000; Full time

Job summary

North Country HealthCare, Inc. seeks a dedicated Dietary Aide to prepare and serve meals in a hospital setting, assist patients with menus, and help with tray delivery and cleaning. You will follow approved recipes, ensure sanitary work areas, and support nutrition services during daily operations.

The role requires basic math, computer and communication skills, and a ServSafe certification (may be obtained after hire). High school or equivalent is preferred.

Qualifications

• High school or equivalent strongly preferred.
• ServSafe certification required (may be obtained after hire).
• Previous work-related skill, knowledge, or experience preferred, but not required. Basic computer, math, and communication (oral and written) skills required.

Responsibilities

• Opening and closing Dietary Department as scheduled.
• Adheres to daily production sheets for scheduled position.
• Prepares food using kitchen equipment according to recipes and dietary restrictions.
• Serves food to staff, patrons, and patients with appropriate portions and presentation.
• Coordinate tasks within scheduled hours and meet deadlines.
• Provide meals to patients/residents during department hours and assist in menu selection.

Skills

Basic computer skills

Basic math skills

Communication skills

Education

High school or equivalent

Job description

• Prepare and cooklarge quantitiesof food in a hospital for patients, hospital staff and visitors.Perform a variety of tasks including serving meals, tray delivery, assisting patients with menus, routine cleaning, washing dishes, stocking, and receiving.Responsible formaintainingsanitary work areas and for following safe food handling practices. Reports to the Nutritional Services Director.

JOB REQUIREMENTS

• Education,Required
• High school or equivalent strongly preferred.
• Licenses/Certifications
• ServSafecertificationrequired(may be obtained after hire.)
• Work Experience, Skills,Knowledgeand Abilities
• Previouswork-related skill, knowledge, or experience preferred, but notrequired. Basic computer, math, and communication (oral and written) skillsrequired.

BEHAVIOR MENTAL AND EMOTIONAL REQUIREMENTS

• Mental and emotional activities required of this jobin the course ofa normal shift :
• Manages anger/fear/hostility
• Manages stress appropriately
• Maintains composure in a potentially traumatic/emotional experience
• Works alone effectively
• Worksin close proximity toothers
• Works in a distracting environment
• Works with others effectively

POSITION SPECIFIC RESPONSIBILITIES

• Responsible for appropriately opening and closing Dietary Department asdeterminedby your scheduled position.
• Adheres to daily production sheets for scheduled position.
• Prepares food using kitchen equipment according to standardized recipes making adjustments for special dietary/nutrition restrictions.
• Serves food to staff members, patrons and patients/residents followingappropriate portionsizes while adhering to department standards for presentation.
• Utilize time management to coordinate job responsibilities within your scheduled hours and complete time sensitive tasks byappropriate deadlines.
• Responsible for all duties related to providing food to patients/residents during the departments hours of operation as outlined in the Dietary Department’s Policy and Procedures including preparing, setting up and delivering meal trays, providing menus,assistingin patient’s menu selection as necessary and other duties as assigned.
• Responsible for providing patients with food which meets their prescribed therapeutic diet orders as defined in UCVH’s Diet Manual.
• Responsible for clearing dirty dishes from diet kitchen and patient rooms includingdeterminingthe amount of food and fluids consumed by patients/residents during instances described in the Dietary Department’s Policy and Procedures.
• Prepares food for catering functions as assigned by Lead Cook or Nutrition Services Director.
• Performs cleaning tasks as outlined on cleaning sheets for scheduled position and as assigned by Lead Cook or Nutrition Services Director.
• Maintainshigh standardsof sanitation in compliance with FDA Food Code, He-P 2300: NH Sanitary Production and Distribution of Food Rules and Dietary Department Policy and Procedures.
• Utilize personal protective equipment per protocol when using chemicals.
• Responsible for appropriately cleaning and sanitizing all dishes and cooking equipment, cleaning and inspecting kitchen equipment/appliances and work areas to ensure cleanliness and functional operation and reporting any issuesimmediatelyto the Lead Cook or Nutrition Services Director.
• Maintainappropriate stockof food and non-food items in all refrigerators, work areas, cafeteria, dining room, diet kitchen and nursing lounge including rotating and removing out of date items daily.
• Responsible for documenting daily and weekly datarequiredin your scheduled position for quality control and improvement,inventoryand volume tracking purposes.
• Responsible for knowing and following all Dietary Department Policy and Procedures and UCVH Employee Handbook guidelines.
• Performs other duties as requested by Nutrition Services Director.