Cook PRN

Winnebago-Comprehensive-Healthcare-System; Winnebago (NE); On-site; USD 32,000 - 52,000; Full time

Job summary

Winnebago-Comprehensive-Healthcare-System in Nebraska is seeking a dedicated kitchen cook to perform a full range of food production for patients, staff, and guests. You will prepare meals according to diet orders, menus, and standardized recipes, while maintaining safety, sanitation, and accurate record-keeping.

This role requires a High School Diploma or GED, basic culinary math, dependable attendance, and knowledge of therapeutic diets.

Qualifications

• Basic culinary math skills are required.
• Knowledge of sanitation regulations and food protection procedures.
• Ability to maintain high personal hygiene and safety standards.
• Dependability and punctuality are essential to this role.
• Experience with routine and therapeutic diets is preferred.

Responsibilities

• Prepares and cooks food to preserve nutritive value and palatability.
• Schedules cooking procedures to ensure timely service at correct temperatures.
• Monitors food quality and initiates corrective actions as needed.
• Coordinates with the Food Services Supervisor on kitchen duties.
• Documents meal counts and temperature logs as required.

Skills

Culinary math

Food safety

Problem solving

Kitchen equipment operation

Education

High School Diploma or GED

Tools

Food service equipment

Job description

Job Purpose & Position Overview

This position is to perform a full range of food production services. This includes producing foods for all patients’ residential clients, employee meals and patient guests. Applying high standards of safety and sanitation at all times; serves food accurately according to the diet orders, menus and standardize recipes. Cook maintains required records for accurate documentation. This position is responsible for preforming all cooking and cleaning duties as assigned.

Specific Job Duties/Responsibilities

• Prepares and cooks food to preserve nutritive value, color, palatability, and acceptability.
• Plans, regulates, and schedules cooking procedures so completed food products are ready to serve at the appropriate food temperature and serving time.
• Monitors the preparation and evaluates the condition of the food being prepared at frequent intervals to ensure optimum flavor, quality, and appearance.
• Initiate corrective action when items do not meet the established quality standards.
• Coordinates with Food Services Supervisor in overall kitchen duties and responsibilities.
• Reviews daily preparation of menu items, menu production and standardized recipes to assure food items are made correctly
• Completes assigned cleaning schedule; including cleaning food carts, pre-rinses dishes, glasses, flatware, trays, cooking utensils, and pots & pans.
• Documents daily meal counts, food, equipment, and food storage temperatures on required forms and takes corrective action for inaccurate temperatures.
• Assembles food trays according to prescribed diet order.
• Ensures food carts are delivered and retrieved at appropriate times to inpatient unit.
• Observes high personal hygiene standards and all required safe food handling practices.
• Maintains food storage areas for cleanliness and proper storage and food labeling.
• Follows approved sanitation, safety, and fire regulations and procedures at all times.
• Checks equipment and food production often to make sure they maintain safety and sanitation requirements. Report repair and maintenance needs to supervisor, or in their absence, prepares work request as needed.
• Other duties as assigned.

Physical Requirements:

• Position requires frequent standing, walking, stooping, reaching, pushing, and pulling.
• Occasional usage of step stool or ladder
• Must be able to lift or move objects weighing up to 40 pounds with assistant of lifting devices and other workers.

Required Qualifications/Skills:

• High School Diploma or G.E.D.
• Basic culinary math skills.
• Working cell phone or method for communication.
• Essential position requires dependability and attendance.
• Knowledge and ability necessary to provide care appropriate to the age of patients served.
• Thorough knowledge of a full range of food preparation principles, including the techniques and procedures necessary to develop new, or revise current recipes.
• Skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective actions as needed.
• Knowledge of regular and therapeutic diets.
• Skill in the operation, breakdown, and cleaning of food service equipment.
• Knowledge of sanitation regulations and proper food protection procedures.
• Completes all mandatory trainings required for the service unit.

Certificates, Licenses & Registrations:

• All applicants will comply with 45 CFR 1301, Subpart D, Section 1301.31, C and D, which require all prospective employees to sign a declaration prior to employment regarding all arrests and convictions of child abuse or violent felonies and to comply with PL 101-630 and PL 101-637 regarding criminal records check.