Job Details
Job Details
Job Location
Main Hospital Campus Headquarters - Madison, WV
Description
Summary
Under the general supervision of the Dietary Director, the cook is responsible for preparation of daily menu items in accordance with the planned menus, in the time allotted to ensure that patients / staff / guest receive high quality, adequate and accurate foods. Responsible for the care and cleanliness of equipment and related work areas Responsible for the general supervision of the dietary department as assigned when the Department Director is off duty. Assist with food orders and stocking groceries and supplies.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
- Review menus prior to preparation of food, filling in production sheets according to Physician ordered therapeutic diet. Select food from storage prepare for production.
- Prepare hot and cold foods according to the menu, special diets and standardized recipes
- Maintain records accurately and consistently according to IDDSI guidelines, and Directors instructions.
- Follow correct food handling practices to prevent food-borne illness according to HACCP procedures.
- Display and serve hot/cold foods in an appropriate and attractive manner in accordance with established portion control procedures
- Store food products and leftovers following established sanitary and safety guidelines.
- Requisition and check in food and supplies as received. Place food and supplies in appropriate location following department inventory guidelines.
- Maintain care and clean department equipment.
- Follow established safety, security and sanitation practices
- Follow established Infection Control universal precautions when preforming daily tasks.
- Assist with all daily scheduled cleaning duties in accordance with established policies and procedures, as directed.
- Receive and appropriately respond to oral and written communications and directions.
- Assist with food orders and stock groceries and supplies.
- Ensure that all food service policies and procedures are followed.
- Develop and maintain a good working rapport with all food service personnel, as well as with other departments and patients/staff within the facility. Maintain professional behavior and an atmosphere of good will and positive thinking throughout the department and facility.
- Participate/assist with other department projects as assigned
- Attend and participate in in-service training programs.
- Maintain confidentiality of all pertinent patient/staff care information to assure patients rights are protected.
- Identify customer / Patients requirements, seek feedback and meet customer / Perform Patients expectations on a timely basis.
- Preform other related duties as assigned or requested.
- Operate and balance out Cash Register.
- Operate and run daily Dietary reports from CPSI
QualificationsRequired Skills, Qualifications, and Competencies- Must be able to read and write English, make simple math calculations, and follow oral or written direction.
- Must maintain the ability to communicate: on various levels and forms of devices: verbal, written, telephone, computer, an email.
- Must have had some formal on-the-hand training in food preparation, cooking, estimating quantities of food needed, requisitioning, storing food and supplies and principles / requirement of sanitation and safety in handling food and equipment.
- Must Possess an active food handlers card
- Must have the ability to multi-task as well as staying on task and concentrate with multiple interruptions.
- Must be able to work in a variety of environments, including exposure to extreme heat and cold temperatures, water, grease, chemicals, electric and radiant hazards, noise, odors, unpredictable situation and many interruptions.
- Must be able to distinguish differences in taste, smell, vision and hearing to evaluate the quality of food.
- Required to exhibit courtesy, tact and reasonable speed in performance of duties.
- Must be mentally alert and able to exercise judgement and initiative in preparing food, and maintaining efficient standards of operation.
Supervisory Responsibilities Physical demands- Ability to perform various motor skills such as; standing for long periods of time, walking, lifting (up to 50 pounds) using proper lifting techniques, stair / step climbing, reaching, bending, twisting, pushing, pulling, squatting, grasping and eye arm-hand coordination on a continuous basis.
Travel required Required education and experiencePreferred education and experiencePreferably (2) years cooking experience in quantity food preparation.
Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time.