Cook (Per Diem)

North Country Healthcare; Lancaster (AZ); On-site; USD 17,000 - 22,000; Full time

Job summary

North Country HealthCare, Inc. is seeking a hospital dietary helper to prepare and cook large quantities of food for patients, staff, and visitors.

You will assist patients with menus, deliver trays, and help with basic meal service, while maintaining clean, sanitary kitchen areas and following safe food-handling practices under the guidance of the Nutritional Services Director. The role emphasizes adherence to dietary requirements, efficient time management, and collaboration with the Dietary

Qualifications

• High school or equivalent strongly preferred.
• ServSafe certification required (may be obtained after hire).
• Basic computer, math, and communication (oral and written) skills required.
• Experience is preferred but not required.

Responsibilities

• Prepare and cook food in large quantities according to standardized recipes.
• Serve meals and deliver trays to staff, patients, and visitors.
• Assist patients with menus and accommodate dietary restrictions.
• Maintain sanitation and safe food handling practices.
• Clean and sanitize kitchen equipment and work areas.

Skills

Basic computer skills

Math skills

Communication skills

Education

High school or equivalent

ServSafe certification

Job description

Job Summary:

• Prepare and cook large quantities of 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 for maintaining sanitary 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

• ServSafe certification required (may be obtained after hire.)

• Work Experience, Skills, Knowledge and Abilities

• Previous work-related skill, knowledge, or experience preferred, but not required. Basic computer, math, and communication (oral and written) skills required.

BEHAVIOR MENTAL AND EMOTIONAL REQUIREMENTS

• Mental and emotional activities required of this job in the course of a normal shift:

• Handles multiple priorities

• Independent discretion/decision making

• Makes decision under pressure

• Manages anger/fear/hostility

• Manages stress appropriately

• Maintains composure in a potentially traumatic/emotional experience

• Works alone effectively

• Works in close proximity to others

• Works in a distracting environment

• Works with others effectively

POSITION SPECIFIC RESPONSIBILITIES

• Responsible for appropriately opening and closing Dietary Department as determined by 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 following appropriate portion sizes while adhering to department standards for presentation.

• Utilize time management to coordinate job responsibilities within your scheduled hours and complete time sensitive tasks by appropriate 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, assisting in 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 including determining the 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.

• Maintains high standards of 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 issues immediately to the Lead Cook or Nutrition Services Director.

• Maintain appropriate stock of 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 data required in your scheduled position for quality control and improvement, inventory and 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.