Job Posting
Lead Cook - Dietary Department
Join our team and make a difference behind the scenes in the care of our patients.
Position Title: Lead Cook
Location: Crittenden Community Hospital - Marion, KY
Department: Dietary Department
JOB SUMMARY:
The Lead Cook is responsible for preparing, cooking,
responsible for preparing, cooking, serving, and distributing high-quality meals for patients, associates, cafeteria customers, and special functions. This position also assists with food preparation, patient tray assembly, salad and dessert preparation, cafeteria service, dishwashing, sanitation, stocking, and routine kitchen and dining room cleaning.
The Food Service Technician follows standardized recipes, daily production sheets, menus, and established food safety and sanitation procedures. Food is prepared appropriately for the age-specific needs of pediatric, adolescent, adult, and geriatric patients, including modified diets as assigned.
The Food Service Technician works as part of the Dietary Department team to provide safe, nutritious, attractive, and cost-effective food service while maintaining a clean and sanitary environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Food Preparation and Cooking
1.Prepare and cook patient meals, associate meals, cafeteria foods, and food for special functions according to standardized recipes, menus, and daily production sheets.
2.Prepare meats, vegetables, sauces, salads, desserts, and other food items according to established procedures and menu requirements.
3.Prepare food appropriately for pediatric, adolescent, adult, and geriatric patients, including modified diets as assigned.
4.Prepare the correct quantity of food in a cost-conscious manner while maintaining quality and minimizing waste.
5.Follow the master menu plan and make appropriate adjustments for nutritionally equivalent substitutions, leftovers, emergencies, and menu changes.
6.Plan cooking schedules so food is prepared on time and served at the appropriate temperature and quality.
7.Take temperatures of hot foods prior to mealtimes and document temperatures on the appropriate forms.
8.Serve hot food attractively, efficiently, and according to established procedures.
9.Prepare and maintain the cafeteria hot food line and provide cafeteria backup with hot and cold foods, supplies, and assistance as needed.
10.Assist with preparation and maintenance of the cafeteria salad bar.
11.Prepare salads and desserts for patients and associates according to the posted menu and meal period.
12.Assist with evaluating cafeteria leftovers and ensure leftovers are properly labeled, dated, stored, and used according to established procedures.
13.Assist with assembling patient trays and ensure meals and required items are prepared and distributed accurately.
14.Prepare and assemble patient trays according to menus, diet orders, and established procedures.
15.Assist with serving associate meals and cafeteria customers.
16.Provide a positive and professional impression of the Dietary Department when interacting with patients, visitors, associates, and the public in cafeteria and patient care areas and when answering the telephone.
17.Restock the dining room, nutrition room, cafeteria, and other designated areas as needed.
18.Assist with maintaining adequate supplies for meal service and patient care areas.
19.Maintain high standards of sanitation and safety throughout food preparation, patient service, cafeteria, kitchen, and dining areas.
20.Clean and sanitize work areas, food preparation surfaces, dining areas, and equipment according to established procedures.
21.Operate electric and steam cooking equipment, dishwashers, and other food service equipment safely and appropriately.
22.Wash and sanitize dishes, trays, silverware, utensils, pots, pans, and other food service equipment.
23.Clean equipment, pots, and pans after use and report or initiate repairs as needed.
24.Perform routine and daily final cleaning of the kitchen and designated Dietary Department areas.
25.Complete kitchen closing procedures and secure/lock the kitchen as assigned.
26.Follow all applicable food safety, sanitation, infection prevention, and workplace safety procedures.
27.Assist with receiving and verifying supply and food deliveries against purchase orders and established procedures.
28.Receive deliveries in the absence of supervisory personnel when assigned.
29.Stock storerooms, refrigerators, freezers, nutrition rooms, cafeteria areas, and other designated areas.
30.Rotate, label, date, and store food and supplies according to established procedures.
31.Monitor supplies and report shortages, damaged products, or other concerns to the appropriate personnel.
32.Maintain a clean uniform, name badge, and hair covering as required by department policy.
33.Refrain from using tobacco products in work areas and comply with all applicable organizational policies.
34.Demonstrate knowledge of and ability to perform procedures related to food service.
35.Follow written and oral instructions and established departmental procedures.
36.Promote and participate in performance improvement and continuous quality improvement activities.
37.Attend all mandatory in-services and required training.
38.Support the corporate mission: To provide quality, cost-effective healthcare in a positive and productive work environment.
39.Adhere to the corporate values: Respect, Quality Service, Teamwork, Simplicity, and Creativity.
40.Perform other related duties as assigned.
EDUCATION, TRAINING OR EXPERIENCE:
1.Graduate of an accredited high school or G.E.D preferred.
2.Food Service Experience preferred.
Crittenden Community Hospital is an Equal Employment Opportunity Employer.
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