Dietary Cook/MSW I - PRN

Job DetailsJob Location: Keefe Memorial Hospital - Cheyenne Wells, CO 80810Position Type: Per DiemEducation Level: High SchoolSalary Range: $17.18 - $22.19 HourlyTravel Percentage: NoneJob Shift: DayPRIMARY FUNCTION

A Dietary Cook/Multi Skilled Worker I (MSW I) is responsible for food preparation and delivery to patients, staff and visitors.   Prepares simple and routine food dishes and performs a variety of tasks in the preparation and cooking of soups, meats, vegetables, desserts and other foodstuffs for patient and employee consumption.

A MSW I also assists in cleaning all areas of the hospital by performing routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors. Demonstrates ability to utilize the appropriate chemicals and supplies according to procedure.  This position would assist with grounds work, such as snow removal, or exterior yard cleanup.

Complies with department and organization-wide policies, Critical Access Hospital requirements, Safety and Infection Control, all and Federal and State of Colorado regulation related to the performance of Keefe Memorial Hospital operations and requirements of the compliance program.

SIGNIFICANT DUTIES


Check current census before each meal preparation
Check for new diet orders
Check diet cards and cross reference with diet order
Communicate with nurses to assure patients dietary needs are met
Conduct patient rounds at least once daily to review diet requests, preference and concerns
Document meal and fluid consumption when picking up patient trays
Prepare patient meals following prescribed diet
Prepare late trays as needed for patients
Prepare entrees, side dishes, salads, drinks and desserts for upcoming meal
Prepare special order menu items as needed
Adjust recipes based on need.
Prepare coffee for cafeteria
Prepares meals for special events, e.g., board and staff meetings, employee events
Prepare salad bar for cafeteria and refresh lettuce and condiments as needed
Prepare food requiring advance preparation per protocol and dietary regulations
Taste tests all entrée and side dishes
Cleans and disinfects all work areas per protocol includes pots and pans, range grill and steam table.
Cleans and disinfects pot and pans per protocol
Test Chlorine sanitizing solution using chlorine test strip using in pot & pan sink
Empties trash cans as needed
Prepare and deliver patient snacks
Functions as food service manager in his/her absence
Prepare entrée, vegetables, side dishes and desserts for cafeteria
Utilizes batch cooking to keep vegetable fresh on cafeteria serving line
Cleans cafeteria dining room after each break period, lunch and supper
Delivers late trays as needed
Stocks nourishment center in acute refrigerator and cupboard as needed
Inspects and documents all patient refrigerator and freezer temperature on a daily basis
Serve employee in cafeteria line at lunch and supper
Performs routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors in a clean, neat, and sanitary manner with minimal supervision according to established quality standards.
Perform all other duties assigned by Dietary and EVS Director


GENERAL REQUIREMENTS


Demonstrate commitment to the organizational mission, vision, and core values
Demonstration of organizational skills and ability to make sound decisions for departmental delivery of care
Maintains current knowledge of department and hospital operations, local and industry trends and practices, market forces and outside regulatory requirements
Identifies opportunities and challenges to the departments’ services and applies this knowledge to assist with existing policies, procedures, systems, and services
Demonstrates effective relationships with hospital staff, patients, public, outside agencies, and providers
Communicates effectively verbally and in writing
Maintains confidentiality of patient information
Exercises professional judgment, courtesy, and professionalism in daily interactions with others
Establishes and maintains effective working relationships with health care team members and diverse patient populations


There will be opportunities for other duties as this position may evolve and policies and training may change. Reasonable accommodations will be reviewed, and modifications may be made according to ADA guidelines. 

Utilizes proper body mechanics, transfer/lifting techniques and appropriate equipment to minimize fall risk to patient and injury to self.
QualificationsQUALIFICATIONS

Education and/or Experience


Experience as a cook required
Two years of experience as a cook in healthcare setting preferred
Good organizational skills
High School diploma
Must be at least 19 years old to operate kitchen equipment


Certificates, Licensure, R