Hospital Cook

Job Summary

Performs a full range of cooking duties that involve a variety of menu items including regular and special modified diet entrees.

• Provide health care services to individuals eligible for services in accordance with the self‑governance compact and funding agreement between the Cherokee Nation and the United States executed under the authority of the Indian Self‑Determination and Education Assistance Act.
• Perform simple cooking tasks by preparing and cooking a range of food items, always using portion scales and following standardized recipes.
• Set up trays correctly, using the daily menu as a guide, portion cold foods, and place them in the refrigerator until serving time.
• Make a final check of trays for completeness, food preference, in a sanitary, accurate, and attractive manner.
• Deliver food conveyor to the nurse's station and assist in the assembly of trays to be passed to clients by nursing staff.
• Prepare nutrients as required.
• Clean reach‑in and walk‑in refrigerators and freezers.
• Keep accurate records of meals for nutritional cost accounting.
• Vacuum, scrub floors, dust, wash dishes, and perform general cleaning as assigned.
• Assist with storeroom management with stocking and putting away staples.
• Load and unload dish machine, and operate the machine as required to maintain the cleanliness of the work area.
• Follow safety and sanitation practices in accordance with USDA and HACCP guidelines. Other duties may be assigned.

Minimum supervisory responsibility (i.e., Lead position).

Education / Requirement None.

Experience Requirements At least 1 year of experience in food service.

Certificates, Licenses, Registrations Must obtain a Food Handlers Card within three months of employment and maintain certification throughout employment. Serve Safe Food Protection Manager Certification accredited by the ANSI and CFP is preferred.

Other

Skills and Abilities

Must have knowledge of food preparation principles, meal planning process, standard formulas, modified diets, cooking techniques, and can follow standardized recipes. Must have broad knowledge of sanitation and safety regulations, proper food protection procedures, cleaning procedures and chemicals.

Other Qualifications Employee must not and will not be under sanction by the United States Department of Health and Human Services Office of the Inspector General (OIG) or by the General Services Administration (GSA) or listed on the OIG's Cumulative Sanction Report, or the GSA's List of Excluded Providers, or listed on the OIG's List of Excluded Individuals/Entities (LEIE).

Physical Demands Regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. Frequently required to stoop, kneel, crouch, or crawl. Occasionally required to sit. Must frequently lift and/or move up to 25 pounds and occasionally lift and/or move 50 pounds. Specific vision abilities required include close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment Frequently works in wet or humid conditions, near moving mechanical parts, exposed to extreme cold and extreme heat. Occasionally works in high, precarious places, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. Noise level is usually loud.

Entry level

Full‑time

Other

Restaurants