Dietary Cook, PRN

SageWest Health Care – Lander; Lander (WY); On-site; USD 38,000 - 54,000; Full time

Job summary

SageWest Health Care – Lander is seeking a hospital dietary cook to prepare meals for patients, staff, and events. You will follow standardized recipes, portion foods, and ensure adherence to patient diet orders.

The role emphasizes safety, sanitation, and timely meal service in a hospital kitchen. Ideal candidates have a high school diploma and experience with therapeutic diets, food handling, and standard kitchen operations.

Qualifications

• Knowledge of therapeutic diets and texture/liquid modification.
• Knowledge of safe food handling.
• Knowledge of federal, state, and city food codes and regulations.
• Skilled in quantity cooking.
• Basic computer skills and ability to learn a menu management system.
• Fluent in reading/writing English.

Responsibilities

• Prepare food using department recipes, menus, and policies.
• Serve and portion food according to recipes and procedures.
• Follow patient diet orders when serving food.
• Maintain proper temperatures for safety and quality of food.
• Keep the work area clean and organized during prep and service.
• Record temperatures and maintenance of logs as required.

Skills

Therapeutic diets

Food safety

Regulatory compliance

Quantity cooking

Communication

Attention to detail

MS Office

English literacy

Attendance

Education

High School Diploma or Equivalent

Job description

Description

At SageWest Health Care, we are committed to providing our patients with the highest quality, family-friendly care available. SageWest Health Care is located in Fremont County, Wyoming, encompassing two hospitals, one in Riverton and one in Lander. Each offers a wide range of healthcare services, including inpatient medical services, emergency room services, surgical services, imaging services, laboratory diagnostic services, primary care, infusion services, and women’s health.

Job Summary

Prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in foods that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. Maintains a clean and safe working environment in accordance with established standards and regulations.

Essential Functions

• Prepares food following department standardized recipes, planned menus, and policies and procedures.
• Serves and portions food per department standardized recipes, planned menus, and policies and procedures.
• Follows patient diet order when serving food to patients.
• Follow standardized menus for patient and cafeteria food preparation.
• Makes only authorized changes to the planned menu and records the change according to established policy.
• Uses production sheets to direct preparation and quantity of food.
• Preparation of food is done to meet established meal times
• Prepares and serves food at the proper temperature set forth by the FDA Food Code
• Ensures food served to patients has been properly labeled per policy.
• Food Receiving, Purchasing, Storing Labels, dates, and stores food (including left-overs) properly according to proper cool-down techniques and established policies.
• Takes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisor. Records temperatures on appropriate logs.
• Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/manager.
• Ensures that an adequate supply of food, supplies, etc. is available at all times.
• Reports inadequate stock levels to the supervisor/manager in a timely manner.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste. Safety and Sanitation of Work Environment
• Keeps work area clean and uncluttered during preparation and service of food.
• Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
• Performs duties using proper infection control techniques and using protective equipment as needed.
• Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing
• Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log.
• Reports any problems with proper water temperature or sanitizer immediately to supervisor.
• Stores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards.
• Operates equipment according to manufacturer and supervisory direction.
• Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards.
• Reports all equipment problems immediately to supervisor.
• Maintains the security of the department.
• Performs all duties using proper safety and sanitation techniques and wearing proper PPE.
• Menu Management (perform these duties if designated by supervisor)
• Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record.
• Pass selective menus to patients assisting the patient with completion if needed.
• Using menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets. Other
• Works cooperatively as a team member with co-workers in all departments of the Hospital.
• Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely.
• Assumes the leadership in the kitchen when assigned by supervisor.
• Participates in the hospital’s Performance Improvement program by collecting quality data when assigned by Supervisor.
• Participates in the survey process; honestly answers questions asked by surveyors.
• Participates in corrective action plan as directed by Supervisor.

Knowledge/Skills/Abilities/Expectations

• Knowledge of therapeutic diets and texture / liquid modification
• Knowledge of safe food handling
• Knowledge of federal, state, and city food codes and regulations
• Knowledge of Kindred Nutrition & Culinary Services policies and procedures
• Skilled in quantity cooking
• Ability to communicate effectively with patients and their family members, and at all levels of the organization with excellent oral and written communication and interpersonal skills
• Ability to be accurate, concise, and detail oriented.
• Basic computer skills with working knowledge of Microsoft Office and ability to learn menu management system.
• Understands principles of growth and development for the entire life span with the ability to provide care appropriate for the adult, and geriatric patients as appropriate to the patient population. Must read, write and speak fluent English.
• Must have good and regular attendance.
• Approximate percent of time required to travel: 0%
• Performs other related duties as assigned.

Qualifications

Education

• High School Diploma or Equivalent including education equivalent to completion of secondary school or demonstrated ability to perform the essential functions of the role. (Preferred)

Licenses/Certifications

• Food Safety Certification from an accredited ANSI-CFP Upon Hire or within facility-specified time frame (Required)

Experience

• 1+ years experience in quantity food production (hospital, nursing center, restaurant, hotel, or similar setting) (Required) And
• Prior Experience with therapeutic diets (Required)