Cook Nutritional Services PRN WEEKENDS

Under the direct supervision of Chef and the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Job Functions:

Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus

Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor

Ensures meals are ready at specified times

Consults with Nutritional Services Supervisor regarding use of left-overs

Consults Registered Dietitian on modified diets, as necessary

Supervises Nutritional Services workers when washing, trimming or preparing food

Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.

Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines

Cooks meat, fish and fowl in a variety of ways, such as baking or roasting

Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders

Tests foods being cooked to ensure proper temperature. Adjusts heat controls as necessary

Improves flavor and texture of food by adding ingredients or seasonings

Observes infection control practices at all times; practices proper handwashing techniques

Maintains kitchen in a clean, neat and organized manner

Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors

Performs other duties as assigned.

Regulatory Requirements

High school graduate or equivalent

Previous experience in hospital food preparation preferred

Previous cook experience preferred

Equal Opportunity Employer

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