Cook - Part-time in Sheboygan Falls, Wisconsin at SHARON S RICHARDSON HOSPICE

The Cook plays a vital role in providing compassionate and nutritious meals tailored to the unique dietary needs of hospice patients. This position focuses on preparing meals that not only meet medical and nutritional guidelines but also offer comfort and enjoyment to individuals in end-of-life care. The Cook will assist in preparing of meals, including serving and clean-up within the Food Service Department. This position also involves maintaining knowledge and assuring compliance with all agency policies and procedures, OSHA, state and federal safety and health requirements and educational and certification requirements as required.

Schedule: 3 days per week including a weekend and holiday rotation. 8-hour daytime shifts starting at either 6:30am, 8am, or 10am.

Responsibilities:

• Prepare and cook meals in accordance with prescribed dietary plans and patient preferences, ensuring nutritional adequacy and food safety standards.
• Coordinate with hospice care teams to understand and implement specific dietary requirements and restrictions for each patient.
• Maintain a clean, organized, and sanitary kitchen environment following all health and safety regulations.
• Manage inventory, order supplies, and ensure the availability of fresh ingredients to meet daily meal preparation needs.
• Provide compassionate and respectful service to patients, families, and SSRCH staff, accommodating special requests and cultural food preferences whenever possible.
• Stocks station and line food product required for meal period menu production and prepares all garnishes for menu items.
• Assists in maintaining appropriate records of meal purchases.
• Maintain high standard of safety practices when it comes to food preparation, equipment operation and the sanitary conditions of the kitchen.
• Welcome and assist all who enter the kitchen/dining room with warm, professional, and pleasant demeanor.
• Participates in SSRCH-provided education and employee meetings.
• All other duties as assigned.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience in food preparation and cooking, preferably in a healthcare or specialized dietary setting.
• Knowledge of food safety and sanitation standards (e.g., ServSafe certification or equivalent).
• Ability to follow detailed dietary instructions and adapt menus accordingly.
• Strong communication skills to effectively collaborate with healthcare teams and families.
• Ability to manage kitchen inventory and ordering processes efficiently a plus.
• Ability to maintain confidentiality per the Sharon S Richardson Community Hospice.

Working Conditions

1. Physical Requirements: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Must be able to lift and/or carry 50 to 75 pounds. Must be free from infection or diseases.
2. Mental Requirements: Read, speak, write and understand English; ability to add, subtract, multiply, divide and work with fractions; ability to follow recipe directions, diet orders, and work assignments; must function independently without supervision.
3. Working/Environmental Conditions: Fast-paced changing environment, with multiple directives from several disciplines. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
4. Machines, Equipment, Tools Used: Standard kitchen tools, refrigerated storage areas, ovens, ranges, dish-washing machines, steam tables.
5. Exposures: Possible exposure to communicable diseases or infections. Reasonably anticipated exposure to hazardous equipment, assorted chemicals, and cleaning agents, gases/vapors and other pollutants.
6. Personal Protective Equipment Required: gloves, hair coverings as required.
7. Availability: Required to work flexible hours. Must be available to participate in the rotation of hours as needed to meet the patient and patrons needs.