PRN Dietary Cook/MSW I

PRIMARY 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