GIRMC Nutrition and Dining Services III - Patient Cook

Bryan Health; Grand Island (NE); On-site; USD 17,000 - 22,000; Full time

Job summary

Bryan Health is seeking a kitchen and food service team member to perform a variety of food preparation, inventory, catering, and tray service duties for patients and staff. The role emphasizes accurate menu coordination through our dietary system and adherence to safety and sanitation standards.

The position requires high school education or equivalent and a willingness to operate food service equipment. You will work with clinical dietitians and nursing staff to support patient meals and

Qualifications

• Must have experience with food preparation and service in a healthcare setting.
• Ability to follow recipes and nutritional guidelines accurately.
• Experience coordinating with nursing and dietary staff is a plus.

Responsibilities

• Follow established recipes and menu plans for patients and cafeteria guests.
• Coordinate with Nursing and Nutrition and Dining Services to process orders and deliveries.
• Prepare and portion hot and cold foods and beverages, including special diets as prescribed.
• Maintain proper food handling, safety and sanitation practices per health regulations.
• Assist with inventory, stocking, and rotating per department procedures.
• Serve as a lead in tray assembly and diet-related meal service coordination.

Skills

Food preparation

Inventory management

Customer service

Detail oriented

Education

High School diploma or equivalency

Job description

Summary

GENERAL SUMMARY:

Performs a variety of ordering, inventory control, catering services, serving duties, food production tasks and retail operations.

PRINCIPAL JOB FUNCTIONS:

1. 1. Commits to the mission, vision, beliefs and consistently demonstrates our core values.
2. 2. Uses NDS software to coordinate menu selections for patients and to complete menu system process.
3. 3. Prepares and assembles a variety of hot and cold food or beverage items relevant to area of assignment; may operate cash systems if assigned to coffee bar locations.
4. 4. Prepares hot foods according to menu plans in quantities specified; may prepare and serve grill menu items to order.
5. 5. Assesses quality of ingredients or products prior to use; accurately assembles ingredients in accordance with established recipes and procedures for items required.
6. 6. Practices appropriate preparation techniques, per State Health Department requirements, to ensure safe handling and storage of foods to prevent food borne illness and/or cross contamination of cooked and uncooked foods.
7. 7. Receives, stores and distributes food, supplies and equipment in a timely manner; checks all orders for appropriateness; signs off on invoicing.
8. 8. Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities.
9. 9. Prepares and measure/weighs special food/formulas/nourishments for patients on therapeutic diets; calculates and prepares tube feedings; delivers nourishments and tube feedings to nursing units at designated times.
10. 10. Monitors patient tube feedings per physician orders.
11. 11. Acts as primary liaison between Nursing and Nutrition and Dining Services in receiving phone/computer orders and expediting subsequent food service requirements; follows through on all data entry requirements.
12. 12. Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals as assigned.
13. 13. Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription.
14. 14. Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
15. 15. Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.

EDUCATION AND EXPERIENCE:

High School diploma or equivalency preferred. Must be 18 years of age to legally operate required food production equipment.

PHYSICAL REQUIREMENTS:

(DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.