Cook - Per Diem

POSITION PURPOSE

Under general supervision, the Cook prepares, cook, serves meals for hospital and Skilled Nursing Facility (SNF) patients in accordance with physician-ordered diets, established menus, and food safety standards. This position supports patient care by ensuring meals are safe, nutritious, timely, and appealing, while maintaining a clean and sanitary kitchen environment. This position is responsible for performing a variety of food service tasks that contribute to patient satisfaction and nutritional compliance. 

SUMMARY

All employees are expected to perform their duties in alignment with CIH’s mission, values, and vision. This position is responsible for performing a variety of tasks that contribute to a high level of customer satisfaction, patient care, and operational excellence, while treating all individuals with respect and dignity.

ESSENTIAL FUNCTIONS

1. Prepare, cook, and serve meals in accordance with approved menus, standardized recipes, and dietary requirements. 
2. Prepare regular, therapeutic, and modified diets as ordered (including texture-modified and special diets). 
3. Ensure meals are portioned correctly, attractively presented, and served according to food safety and temperature standards. 
4. Deliver meals to patients or designated service areas as assigned. 
5. Follow all sanitation, infection control, and food safety regulations, including hand hygiene and proper food handling. 
6. Clean and sanitize dishes, utensils, equipment, and food preparations areas according to departmental procedures. 
7. Assist with receiving, storing, labeling, and rotating food supplies to ensure safe and timely use. 
8. Assist with food and supply ordering to meet anticipated patient and facility needs. 
9. Maintain basic related to food production, temperatures, and inventory as required. 
10. Operate kitchen equipment safely and report equipment malfunctions promptly. 
11. Act as lead cook in the absence of the Lead Cook, as assigned. 
12. Perform all duties in compliance with hospital, SNF, CDPH, and CMS requirements. 
13. Perform other duties as assigned. 

PERFORMANCE REQUIREMENTS

Knowledge, Skills, and Abilities

1. Knowledge of institutional food preparation techniques in a hospital or skilled nursing environment. 
2. Understanding of therapeutic and modified diets commonly used in acute and long-term care settings. 
3. Knowledge of kitchen sanitation, food safety, and infection prevention practices. 
4. Ability to follow standardized recipes, menus, and dietary instructions accurately. 
5. Skill in safe operation, cleaning, and care of kitchen equipment and utensils. 
6. Ability to maintain inventory and assist with food ordering and storage. 
7. Ability to complete required logs and documentations accurately. 
8. Ability to follow oral and written instructions. 
9. Ability to work effectively with patients, dietary staff, nursing staff, and other hospital departments. 
10. Ability to interact professionally with patients who may be under physical or emotional stress. 

WORKING CONDITIONS

Work is performed in a Critical Access Hospital and Rural Health Clinic setting. Frequent interaction with patients, physicians, and CIH staff is required. Employees may be exposed to communicable diseases, toxic substances, medicinal preparations, and other conditions common to clinical environments. Adherence to safety policies and health regulations is mandatory.

ORGANIZATIONAL REQUIREMENTS

1. Comply with organizational and departmental policies and procedures.
2. Adhere to all HIPAA regulations as outlined in the HIPAA Policy and Procedure Manual.
3. Contribute to team efforts by accomplishing related tasks as needed.
4. Demonstrate excellent customer service skills for interdepartmental and intradepartmental interactions.
5. Perform other duties as assigned by physicians and supervisors.
6. Complete additional administrative tasks and projects as needed.

ATTITUDE AND PROFESSIONALISM

1. Maintain a positive and caring atmosphere for patients, families, and colleagues.
2. Uphold CIH’s mission and vision in all job responsibilities.
3. Foster a cooperative and effective work environment through teamwork and collaboration.
4. Exhibit professionalism, integrity, and a commitment to organizational values.
5. Promote a positive public image of CIH.
6. Demonstrate a strong work ethic, flexibility, and accountability.

PHYSICAL AND MENTAL DEMANDS

1. Work closely with patients of all age groups, considering age-specific needs.
2. Engage in varied physical activities including standing, walking, reaching, bending, and lifting.
3. Maintain manual dexterity for operating computers, telephones, office, and medical equipment as necessary.
4. Possess corrected vision and hearing within normal range.
5. Work efficiently in a fast-paced and occasionally stressful environment.
6. Handle frequent interruptions and manage potentially emotional situations involving accidents, injuries, or deaths.
7. Respond effectively to emergency and crisis situations following established policies.
8. Mitigate risks associated with exposure to bloodborne pathogens, infectious diseases, and hazardous chemicals.

EDUCATION

High School Diploma or equivalent.

Some college or vocational training in food service preferred. 

EXPERIENCE

Minimum of one (1) year of food preparation experience, preferably in a hospital, skilled nursing facility, or other institutional food service setting. 

LICENSES & CERTIFICATIONS

1. Valid Food Handler Card or ServSafe Certification (required or obtained within two weeks of hire.