A high school diploma or general education degree (GED) is required.
Must be capable of determining available food type and amount and making appropriate food substitutions using available hospital inventory.
Must be capable of planning food production to coordinate with scheduled meal serving times.
Must be capable of standing and walking for the entire shift, except for allowed breaks.
Must be capable of working alone and independently for long periods in the department.
Must be capable of lifting and carrying cases of food items, patient trays, equipment, and pots and pans filled with food.
Must comply with established sanitation, personal hygiene, and health standards.
Must observe proper food preparation and handling techniques and follow established cleaning procedures.
Must store food properly and safely, marking the date and item name.
Must take and record required food temperature and equipment checks according to established procedures.
Must be capable of sweeping and mopping floors, cleaning equipment and the department, removing and disposing of trash, using cleaning products, and sanitizing food preparation surfaces.
Responsibilities
Prepare and serve food according to written menu instructions, recipes, portion sizes, diet orders, and food preferences, using kitchen equipment provided in the dietary department.
Document food substitutions and other actions according to established procedures.
Prepare all food in accordance with standard recipes and special diet orders, preserving food quality, temperature, and appearance.
Keep the work area neat and clean using established cleaning and sanitizing procedures.
Report necessary equipment repairs and maintenance to the department manager.
Use facility supplies and equipment appropriately to minimize loss, waste, and fraud.
Follow current health and safety codes set by local, state, and federal governments, and follow District policies and procedures.
Desired Qualifications
Previous experience cooking in a restaurant or hospital setting.
ServeSafe Food Handler Certificate.
Description
About SoHum Health
At SoHum Health, our mission is to deliver high-quality, local medical services and engage community members in educational and lifestyle opportunities that promote optimal health and wellness. As the sole provider of emergency, acute, radiology, skilled nursing, pharmacy, and various other health services in our expansive rural region, we play a unique role as a hub and trusted partner for the patients we serve. Guided by our core values of caring, quality, teamwork, and positivity, we strive daily to improve the health of our underserved community.
Summary and Objective
To cook and prepare food to meet patients'/residents' nutritional needs as prescribed by the ordering MD. Must follow all current Health and Safety codes set by local, state, and federal governments. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Must follow all current/approved policies and procedures established by the District.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
Correctly prepares and serves food by following written menu instructions, recipes, portion sizes, diet orders, and food preferences using kitchen equipment provided in the dietary department.
Must be capable of determining available food type and amount. Making appropriate food substitutions using the food items available in the hospital inventory as needed. Documenting according to established procedures. Correctly preparing all food served in accordance with standard recipes and special diet orders. Must be capable of planning food production to coordinate with scheduled meal serving times so that excellence, quality, temperature, and appearance of food are preserved.
Must be capable of standing/walking for the entire length of the shift, with the exception of allowed break periods. Must be capable of working alone and independently for long periods in the department.
Must be capable of lifting and carrying cases of food items, patient trays, equipment, pots, and pans filled with food.
Must comply with established sanitation, personal hygiene, and health standards. Observes proper food preparation and handling techniques. Observes and follows established cleaning procedures for equipment and all items used in food preparation. Stores food properly and safely, marking the date and item name. Takes and records all required food temperature/equipment checks as established procedures require. Keeps work area neat and clean at all times by using established cleaning and sanitizing procedures.
Must be capable of sweeping and mopping floors, general cleaning of equipment and department, trash removal/disposal, using cleaning products, and sanitizing of food preparation surfaces.
Reports necessary equipment repair and maintenance to the department manager.
Core Competencies
Food Preparation
Verbal and Written Communication
Teamwork
Integrity
Requirements
Required Education and Experience
A high school diploma or general education degree (GED) is required
Preferred Education and Experience
Previous experience cooking in a restaurant or hospital setting