Cook - Full-time or Part-Time

Job Summary

Responsible to Director of Dietary/Dietary Manager/Dietitian. Responsible for Dietary aides and Salad Position. Works cooperatively with all hospital employees, medical staff, and visitors.

• Experience:
  
  previous experience preferred but not required, able to operate large equipment such as ovens, steamer, tilt‑fry pan, microwave, slicer and other equipment as needed.
• Education:
  
  High School or equivalent (GED).
• Registration: none required.

• Plan, prepare, and serve breakfast, noon and evening meals according to menu.
• Plan and serve special diets as needed. Observe patients likes, dislikes, allergies and other special requests.
• Look ahead on menu to see if any pre‑preparation is needed for the next day.
• Supervise salad person and dietary aides in preparation and serving desserts, salads, and nourishments.
• Assist with washing pots, pans, and other dishes.
• Puts clean dishes away in proper storage area.
• Participates in various cleaning duties as assigned.
• Check‑in and put away delivered food/supplies.
• Prepare and provide food for special events as needed.
• Afternoon and cook, sweep and scrub floors in kitchen and storeroom.
• Have good communication skills with other hospital staff, patients, and their families and visitors.
• Wear appropriate uniform and nametag. No nail polish and only small jewelry is allowed.
• Attend 9/12 dietary department in‑services held throughout the year.
• Train new staff in positions.
• Morning cook, take temperature of refrigerators and freezers daily.