PRIMARY FUNCTION
A Dietary Cook/Multi Skilled Worker I (MSW I) is responsible for food preparation and delivery to patients, staff and visitors. Prepares simple and routine food dishes and performs a variety of tasks in the preparation and cooking of soups, meats, vegetables, desserts and other foodstuffs for patient and employee consumption.
A MSW I also assists in cleaning all areas of the hospital by performing routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors. Demonstrates ability to utilize the appropriate chemicals and supplies according to procedure. This position would assist with grounds work, such as snow removal, or exterior yard cleanup.
Complies with department and organization-wide policies, Critical Access Hospital requirements, Safety and Infection Control, all and Federal and State of Colorado regulation related to the performance of Keefe Memorial Hospital operations and requirements of the compliance program.
SIGNIFICANT DUTIES
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Check current census before each meal preparation
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Check for new diet orders
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Check diet cards and cross reference with diet order
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Communicate with nurses to assure patients dietary needs are met
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Conduct patient rounds at least once daily to review diet requests, preference and concerns
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Document meal and fluid consumption when picking up patient trays
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Prepare patient meals following prescribed diet
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Prepare late trays as needed for patients
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Prepare entrees, side dishes, salads, drinks and desserts for upcoming meal
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Prepare special order menu items as needed
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Adjust recipes based on need.
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Prepare coffee for cafeteria
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Prepares meals for special events, e.g., board and staff meetings, employee events
- Prepare salad bar for cafeteria and refresh lettuce and condiments as needed
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Prepare food requiring advance preparation per protocol and dietary regulations
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Taste tests all entrée and side dishes
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Cleans and disinfects all work areas per protocol includes pots and pans, range grill and steam table.
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Cleans and disinfects pot and pans per protocol
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Test Chlorine sanitizing solution using chlorine test strip using in pot & pan sink
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Empties trash cans as needed
- Prepare and deliver patient snacks
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Functions as food service manager in his/her absence
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Prepare entrée, vegetables, side dishes and desserts for cafeteria
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Utilizes batch cooking to keep vegetable fresh on cafeteria serving line
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Cleans cafeteria dining room after each break period, lunch and supper
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Delivers late trays as needed
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Stocks nourishment center in acute refrigerator and cupboard as needed
- Inspects and documents all patient refrigerator and freezer temperature on a daily basis
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Serve employee in cafeteria line at lunch and supper
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Performs routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors in a clean, neat, and sanitary manner with minimal supervision according to established quality standards.
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Perform all other duties assigned by Dietary and EVS Director
GENERAL REQUIREMENTS
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Demonstrate commitment to the organizational mission, vision, and core values
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Demonstration of organizational skills and ability to make sound decisions for departmental delivery of care
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Maintains current knowledge of department and hospital operations, local and industry trends and practices, market forces and outside regulatory requirements
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Identifies opportunities and challenges to the departments’ services and applies this knowledge to assist with existing policies, procedures, systems, and services
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Demonstrates effective relationships with hospital staff, patients, public, outside agencies, and providers
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Communicates effectively verbally and in writing
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Maintains confidentiality of patient information
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Exercises professional judgment, courtesy, and professionalism in daily interactions with others
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Establishes and maintains effective working relationships with health care team members and diverse patient populations
There will be opportunities for other duties as this position may evolve and policies and training may change. Reasonable accommodations will be reviewed, and modifications may be made according to ADA guidelines.
Utilizes proper body mechanics, transfer/lifting techniques and appropriate equipment to minimize fall risk to patient and injury to self.
QUALIFICATIONS
Education and/or Experience
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Experience as a cook required
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Two years of experience as a cook in healthcare setting preferred
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Good organizational skills
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High School diploma
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Must be at least 19 years old to operate kitchen equipment
Certificates, Licensure, Registrations
SerSafe Certification Required
