Cook (Per Diem)

North Country Healthcare; Lancaster (NH); On-site; USD 21,000 - 30,000; Full time

Job summary

Northcountryhomehealth Hospice is seeking a hospital dietary cook to prepare large quantities of food for patients, staff and visitors, following standardized recipes and safety guidelines.

You will serve meals, deliver trays, assist patients with menus, and maintain sanitary work areas, reporting to the Nutritional Services Director. Education should be a high school diploma or equivalent; ServSafe certification is required (may be obtained after hire).

Qualifications

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

Responsibilities

• Open and close Dietary Department as scheduled.
• Follow daily production sheets for the scheduled position.
• Prepare food per standardized recipes with dietary restrictions.
• Serve food to staff, patrons and patients with appropriate portions.
• Coordinate duties to meet deadlines and time-sensitive tasks.
• Provide meals meeting prescribed therapeutic diet orders as defined in the Diet Manual.
• Clean and sanitize dishes, kitchen equipment and work areas per policy.

Skills

Basic computer skills

Math

Written & oral communication

Education

High school diploma or equivalent

Job description

Job Summary:

• 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:

• 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

• 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.