Cook

Under the direct supervision of the Dietary Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors.

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
• Determines amount of foods needed to meet weekly menus.
• Ensures meals are ready at specified times.
• Consults Registered Dietitian on modified diets, as necessary.
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cook meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Test foods being cooked to ensure doneness. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings.
• Observes infection prevention and control practices at all times.
• Maintains kitchen in a clean, neat, and organized manner.
• Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Supports and maintains a culture of safety and quality.
• Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.
• Maintains and ensures patient confidentiality at all times.
• Additional duties as requested.

• The individual must support the mission, vision, and goals of Avem Health Partners and serve as a role model within the company.
• Exhibit positive customer service behavior in everyday work interactions.
• Demonstrate a courteous and respectful attitude to internal workforce and external customers.
• Communicate accurately and appropriately.
• Handle difficult situations in a discreet and professional manner.
• Hold self-accountable for professional practice.
• Participate in performance improvement activities utilizing principles to support and improve departmental goals.
• Demonstrate knowledge of unit goals and is active in committees and projects to achieve these goals.
• Keep current with literature regarding changing practices, interventions, and best practices.
• Assume responsibility for seeking out educational and professional opportunities for personal learning needs and growth as well as meeting mandatory education requirements.
• Act as a preceptor as requested.
• Demonstrate excellent work attendance and actively participate in a variety of meetings and training sessions as required.
• Adhere to the Avem Health Partners Code of Conduct and Standards of Behavior. Complies with established policies and procedures and all health and safety requirements.

• High school graduate or equivalent preferred.
• Previous experience in hospital food preparation.

• Food Handlers License.

• To perform this job successfully, an individual must be able to perform each essential job duties satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Such accommodations must be requested by the employee/applicant to be considered.
• This job requires visual abilities, auditory abilities, must be intact to perform duties.
• Must be able to lift at least 50 pounds.
• Constant standing and walking is required.
• Must be able to withstand the heat of the kitchen.
• Frequent bending, reaching, pushing, and pulling are required.