Cook

Description

Shift: Thursday - Monday, hours vary 

Job Summary: Under the direct supervision of the Food Service Director, the cook will prepare, season, cook and bake quality, nutritious and appetizing food for hospital patients in accordance with current applicable federal, state and local standards, guidelines and regulations including HACPP using established departmental policies and procedures. 

Standards of Behavior

William Newton Hospital’s Standards of Behavior allow a mechanism for holding each employee accountable and encourages us to "raise the bar".  All employees are expected to familiarize themselves with the Standards and practice them daily.

i - Integrity

We act with unwavering moral principle,

transparency, and sincerity in every

interaction.

P - Patient-Centered

We meet patients where they are, ensuring

the are active participants in their care

journey. We prioritize the patient's physical

and emotional well-being over all else.

A - Accountability

We own our actions. We set clear

expectations and hold all team members to

the same high standards.

C - Compassion

We treat every patient, family member, and

colleague with kindness, empathy, and

dignity.

E - Excellence

We approach every task, large or small, with

enthusiasm. We continually pursue mastery

and best practices in our field.

Job Duties & Responsibilities:

• Demonstrates ability to maintain production to meet serving schedules.  
• Responsible for quality food products with attractive appearance and pleasing taste.
• Accurately prepares types and quantities of meats, vegetables and soups as directed using food safety guidelines.
• Demonstrates skills necessary to provide for food preparation to meet cultural needs and age requirements of patients.
• Ensures meals are ready at specified times.      
• Consults with Food Service Director regarding use of leftovers.  
• Consults Registered Dietitian on modified diets, as necessary.    
• Supervises Dietary workers when Food Service Director is absent.   
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, slicers, etc., using safety guidelines.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines for food preparation and food safety.
• Prepares meat, fish and poultry in a variety of ways such as baking, roasting, broiling and steaming using established dietary guidelines for food safety.
• Carves meat, fish and poultry into individual servings according to menu requirements and patient diet orders.
• Tests foods being cooked to ensure proper temperature has been reached following safe food handling guidelines.
• Improves flavor and texture of food by adding allowed ingredients or seasonings.
• Observes infection control and sanitation practices at all times. Checks for outdates, checks and documents temperatures and on cleaning schedules regularly.
• Maintains kitchen in a clean, neat and organized manner.

Requirements

Professional Requirements:

• Adheres to dress code, appearance is neat and clean.    
• Completes annual education requirements.     
• Maintains regulatory requirements, including all state, federal and CMS regulations.
• Maintains and ensures patient confidentiality at all times. 
• Assist in room service procedures or any other assignment directed to do.  
• Reports to work on time and as scheduled; completes work within designated time.
• Wears identification while on duty; uses computerized time system correctly. 
• Completes competency tests and returns in a timely fashion.  
• Attends annual review and departmental in-services.    
• Attends mandatory in-service meetings and completes required tests as directed.
• Participates in the department’s quality improvement CQI activities, attends committee and management meetings, as appropriate.    
• Represents the organization in a positive and professional manner.   
• Complies with all organizational policies regarding ethical business practices.
• Communicates the mission, vision, core values, ethics and goals of the hospital, as well as the mission statement of the department.    
• Works at maintaining a good rapport and a cooperative working relationship with physicians, departments and staff.     
• Ensures compliance with policies and procedures regarding department operations, fire, safety and infection control.     

Regulatory Requirements:

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