Dietary Cook
Reporting Relationship: Dietary Manager, Chief Nursing Officer
POSITION SUMMARY:
Prepares and serves palatable, safe, attractive foods for patients, catering functions, Meals- on-Wheels, cafeteria, visitors, physicians and staff meal services. Assists the Dietary Manager with food and supply purchasing and organizing of special functions for patients, staff, visitors and physicians. Directs assistant cooks according to Box Butte General Hospital's approved standards for dietetic practice. Responsible for preparation and delivery of all meals to patients including regular and therapeutic diets. Must multi-task with schedules to reach multiple deadlines for the patient care unit, cafeteria, Meals-On-Wheels, vending, caterings, cleaning schedule and special functions. Shares responsibility for general departmental sanitation.
Principal Accountabilities and Essential Duties of the Job:
- Prepares quality standardized food items for all areas. Follows menu; follows standardized recipes; uses correct portion control; batch-cooks food; uses carryovers; bakes, boils, steams, washes, trims, chops; gathers supplies from storeroom; pulls freezer items for proper thawing; records all overs and unders; delivers food to tray line, cafeteria, and special functions; allows food to set a minimum amount of time prior to service; tastes and smells all items before service.
- Maintains work area and food storage areas in a clean, sanitary, safe, and organized manner. Washes hands, avoids nail polish and jewelry; wears restraint; utilizes equipment properly and safely; stores food at proper temperatures; maintains correct sanitation solutions; cleans equipment; utilizes clean as you go system; returns unused food products to proper storage area; performs daily cleaning duties; performs weekly cleaning duties; stores equipment/utensils properly; maintains clutter-free work area; refrains from eating in preparation/service area; restocks area.
- Promotes customer satisfaction by courteous, confidential service. Works cooperatively with team members; participates in CQI program; responds to customer requests; maintains strict confidentiality; follows hospital and department policies and procedures; assists with meal service.
- Continues to expand job knowledge. Attends in-service programs; completes annual skills checklist; learns new skills.
- Performs other duties as assigned
- Abides by Dietary Policies in Dietary Orientation Handbook and by Nebraska Food Codes
- Must be able to work shifts during the day, evenings, rotating weekends, and holidays.
Personal Skills: Ability to calculate measurements in recipes to increase or decrease servings. Neat, well-groomed, personable individual who enjoys working with the public. Must be able to work independently and as part of a team. Must complete work in a timely and professional manner. The employee must be highly proficient in multitasking with schedules and reaching multiple deadlines for the patient care, cafeteria, meals on wheels, vending, caterings, cleaning schedules, and special functions.
Age Requirements
Must be 19 years of age.
Education: Required:
High School Diploma or GED equivalent
Preferred: Training in preparation of food for therapeutic diets. Recent healthcare setting experience. Special function in cooking experience
Experience Preferred:Two years of previous institutional cooking experience
LICENSE/CERTIFICATIONS:
Required:
Conditional: Serve Safe-Manager Certification within 6 months of hire.
Upon hire must provide copy of Immunization Record and disclose your current influenza immunization
Box Butte General Hospital is an Equal Opportunity Employer.
Post-offer/pre-employment background check and drug screen are required.
