Dietary Cook at Chadron Community Hospital, Corp. – Chadron, Nebraska

Full-time 30-40 hours a week.

Benefits apply after 60-day waiting period for FT position.

Possible Scheduling:

• Monday-Friday, 10am-6pm
• Saturday-Sunday, 5am-2pm or 2pm-6pm
• Open to work weekends and holidays.
• Working 4-5 days per week.
• Willing to learn Dietary Aide shifts.

JOB SUMMARY: Prepares, seasons, cooks’ meat, fish, fowl, vegetables, soups, salads, desserts and all foods needed for special diets. Supervises and instructs Dietary Aides and Dishwashers. Is responsible for maintaining high standards of quality food production and portion control, using standard recipes. Is also responsible for appropriate quantities of food needed to meet menu requirements; and may order food and supplies. May be responsible for the general supervision of the food service department when the person in charge of the department is off duty. Assists in keeping dietary department clean and follows rules of sanitation within the department that will make department and food produced safe. Works other positions when census is low or as scheduled.

PRIMARY DUTIES AND RESPONSIBILITES:

• Handling and preparation of food in accordance with sanitary regulations
• Preparation of food that is palatable and appetizing in appearance
• Preparation of proper food for all special diets
• Meeting meal schedules, avoiding food waste and care of equipment
• Clean dishes, glassware, silverware and trays by machine
• Washes kitchen utensils, bowls, pots & pans by machine
• Performs a variety of tasks such as: cleaning work areas, and kitchen equipment
• When dietary aide is not in the kitchen, the dishwashing machine operator may help cook, dish up foods, make toast and wrap bread slices
• May assist in setting food into food carts and may push food carts
• Will work either positions when census is low or as scheduled
• Maintain sanitation of tableware and working area
• Scrub kitchen floor and keep cleaning schedule duties current

OTHER RESPONSIBILITIES AND DUTIES:

• Adheres to dress code.
• Completes mandatory in-services requirements.
• Reports to work on time and as scheduled, completes work within designated time.
• Wear identification while on duty.

EDUCATION: Ability to read, speak, write and follow oral and written directions. Course work may include food preparation, sanitation, hygiene, methods of cooking, purchase of food, estimating food requirements and management of kitchen and storeroom.

EXPERIENCE: Some kitchen experience is helpful. Employee will receive on the job training.

ESSENTIAL TECHNICAL

MOTOR SKILLS: Must know how to operate dishwashing machine. Be able to get tableware as well as pots and pans clean. Be able to dish up certain food when necessary. Must know how to clean various surfaces and types of equipment. May be responsible for cleaning refrigerator and deep freezers. May assist in some food preparation and service of food to patients and personnel.

INTERPERSONAL SKILLS: Ability to work cooperatively with others.

Ability to interact appropriately with patients, staff, and general public. Willingness to perform simple, repetitive tacks on a continuous basis. Some judgement in operation of machine and keeping with the flow of work. Some initiative involved in maintaining kitchen and dining room in clean and orderly condition.

ESSENTIAL PHYSICAL

REQUIREMENTS: Stands and walks most of working day. Stoops, bends, and reaches. Lifts and carries food trays, and kitchen equipment. Pushes and pulls food carts. Lifts and/or moves product up to 50 lbs., using safe lifting techniques.

ESSENTIAL SENSORY

ABILITIES: Ability to see, hear, and taste. Be aware of any spills or water on floor to avoid falls on slippery floor. Learn proper maneuvering of heavily laden food carts.

EXPOSURE TO HAZARDS: Works in well-lighted, noisy room. Atmosphere is warm, moist and odorous. Is subject to burns from steam and hot water, cuts from knives and broken glassware. Cleaning chemicals, liquid antibacterial hand soap.