Nutrition Services Cook

FTE/Scheduled Weekly Hours:

0.80 / 32 / 1st Shift (United States of America)1st shift .4 cook and .3 Aide and every other weekend and holiday .2 Aide second shift for a total of .5 Aide.

PRIMARY FUNCTIONS
Responsible for primary cooking duties, providing assistance in food production, patient food tray preparation and service, staff meal service, dishwashing, and department housekeeping.

ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Food Preparation-primarily café service

• Follows recipes for preparation and portion control.
• Follows established guidelines for quality, appearance, and temperature of food served.
• Responsible for food preparation for optimum nutrient preservation, minimization of waste and efficient time management. 
• Monitors food quantity and initiates need for back up options, maintaining appropriate levels of options.
• Labels, dates and rotates food per department guidelines.
• Informs manager or assistant of equipment, food, supply, or training needs. 
• Preps and prepares main dishes for special functions.
• Provides input on café menu selection. 

2.    Patient Service

• Uses computer system appropriately to access patient diet information
• Utilizes the patient Diet Report to identify patient diet and/or specific nutrition interventions suggested by the Nutrition Therapist.
• Verifies accuracy and completeness of diet order with next shift; clarifies discrepancies with Nutrition Therapist or nursing.
• Adheres to diet prescription when filling menu order, when needed clarifies diet order with Nutrition Therapist or nursing.
• Assists with preparation of patient food trays and patient room service calls.  Delivers trays to patient area/patient rooms as appropriate.
• Follows department policies and procedures for patient identification; uses two patient identifiers every time serves food to patient.

3.    Café Service

• Assists in serving meals to staff and guests; responds when help is needed (buzzer).
• Cleans dining room service areas.
• Replenishes food and supply items as necessary during meal service.

4.    Verification and Recording of Temperatures

• Checks and records temperature of equipment (dish machine, refrigerators, freezers, etc.) as designated on recording forms; alerts manager or assistant and Plant Services if temperatures are out of range. 
• Checks and complies with all food temperature guidelines; alerts Supervisor if temperatures are not in range.

5.    Sanitation

• Applies strict principles of sanitation, and infection control in the performance of duties.
• Complies with current sanitation guidelines for handling food and cleaning equipment.
• Checks equipment prior to use for cleanliness and proper functioning.
• Always cleans equipment after use.
• Adheres to assigned cleaning schedules.

6.    Safety

• Always asks for help if any question about using equipment safely.
• Complies with strict safety regulations in the use of all equipment.
• Reports malfunctioning or defective equipment to assistant, Manager and Plant Services immediately.

7.    Deliveries and Stocking and Rotation

• Checks in deliveries and puts stock away as needed.
• Stocks café items, and products for other patient care areas per par levels.

MINIMUM REQUIREMENTS
Education, Experience, and Training

• Must possess high school diploma or equivalent.
• Previous experience in healthcare or food service is preferred.
• Understanding of basic food preparation techniques is required.
• Willingness to complete training/coursework in sanitation is required.
• Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system.  Job specific systems are also required.  
• Must be able to read, speak, and write fluent English.

Physical Requirements

• Sitting – Not a requirement.
• Standing – Approximately 50% of shift.
• Walking – Approximately 50% of shift.
• Lifting – Approximately 50 pounds. Must use, and require others to use, when in hospital and/or pre-hospital settings, proper body mechanics and ergonomics and as applicable, lifting/moving devices. 
• Twisting – Infrequent.
• Bending – Moderate.
• Squat/Kneel – Approximately 25% of shift.

WORK ENVIRONMENT

1. May come in contact with hazardous chemicals or treatment modalities.

2. The possibility exists of exposure to communicable disease due to working in a healthcare environment.

3. Involvement in patient care may result in unavo