COOK

Job DetailsJob Location: Highland- Clarksburg Hospital - Clarksburg, WV 26301Position Type: Per DiemJob Shift: Day
HIGHLAND CLARKSBURG HOSPITAL 

JOB DESCRIPTION

DIETARY COOK

JOB SUMMARY:

Responsibilities include preparation of meals according to the menus planned by the Registered Dietitian, food service to patients and employees, and cleaning the department and equipment utilizing proper infection control procedures. Reports to the Kitchen Manager.

ESSENTIAL DUTIES:

1.         Plans individual cooking schedule so that all foods for regular and therapeutic menus and special functions will be properly cooked and ready at appropriate time. 

2.         Assembles items needed for preparation from low temperature storage units and storerooms. 

3.         Follows recipes and portioning procedures to prepare meats/entrees, gravies, casseroles, vegetables, soups, salads, and deserts for daily menu. 

4.         Tastes all food during preparation to ascertain if foods are seasoned and cooked correctly; makes adjustments to seasoning and cooking time as necessary. 

5.         Sets up steam table in such a way to make them attractive and easily served in standardized portions; labels food according to modification. 

6.         Monitors serving line and may serve foods throughout serving periods to ensure that foods are available to replenish when needed without delay. 

7.         Prepares leftover food for proper storage labeled with description of food and date; and assists with the cleaning of steam table and pans. 

8.         Records equipment and food temperatures and meal counts daily. 

9.         Keeps cooking area in kitchen clean and orderly, and transports trash to dumpster. 

10.       Performs cleaning and sanitation duties. 

11.       Participates in Department’s and Facility’s in-services. 

12.       Performs other related duties as may be assigned. 

ADDITIONAL RESPONSIBILITIES:

1.         May provide information to nursing staff regarding patient’s responses to foods. 

2.         Receives and checks in food supplies to ensure foods/supplies will be properly handled in the absence of the Kitchen Manager. QualificationsQUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may or may not be made to enable individuals with disabilities to perform the essential functions. 

Cook:  Less than one year of relevant work experience as a cook.  Starts at the entry rate of the job.  

Education and Experience:

High school diploma, GED, or work experience that demonstrates the ability to perform the job. May be required to obtain a GED within six months of hire. Prefer one year of commercial cooking experience.

Language Skills:

Ability to read and interpret instructions, documents and follow procedures.

Ability to write routine reports and speak effectively with patients and their families, 

employees and public. 

Reasoning Ability:

Ability to solve practical problems and deal with a variety of variables as needed. 

Ability to interpret a variety of instructions furnished in written, oral, diagram, or 

schedule form. 

Certificates, Licenses, Registration:

Health Department Food Handlers Card/Certificate

Other Skills and Abilities:

Ability to operate dishwasher, stoves, ovens, mixers and other related equipment. 

Ability to work flexible hours.