Dietary Cook - Osceola, United States - Clarke County Hospital

Description

As the department lead, this position is designated as the "person in charge" in the absence of the Integrated Services Director and/or Dietary Supervisor.

The Dietary Lead works co-operatively with Dietary leadership in the supervision of Dietary staff.

The lead functions as an active member of the working team assuming positions in the schedule and supporting all levels of Dietary associates in achieving competency to ensure safety and efficiency.

The Dietary Lead serves as the subject matter expert for production activities such as purchasing/ordering, pre and post menu management, inventory, receiving, etc.

This position is responsible for preparation of foods for patients, employees and guests as directed following established sanitation, safety, and Dietary procedures.

Review and Meal PrepReview menu and assemble foods, supplies, and equipment for daily food preparation. Set up and prepare equipment for use in food preparation.
Follow standardized recipes. Maintain established policies and procedures, standards and practices in food preparation to achieve high quality, nutritional meals.
Preparing weekly prep lists for Dietary staff to use in preparation of weekly menus and catering.
Food PreparationPrepare all required food items.

Perform tasks such as cut and trim meat, fish and poultry; spice and season as required by recipe; cook, bake etc.

In appropriate utensil and/or cooking equipment; carve, slice or otherwise portion cooked foods to assure effective portion control and optimum utilization of food stuff.

Plans cooking schedule to have food ready at specified meal times.
Accurately record meals served and monitor temperatures of food.
Monitors and records temperatures in refrigerators and freezers. Delegates tasks to other Dietary staff as approved by the Dietary leadership.
Accepts, receives and puts away food/beverage deliveries.

Completes documentation of safe food handling and receiving processes including food and equipment temperatures, cleaning schedules, use by dates, and huddles to support food operations.

Understands and influences all associates to adhere to all safety practices while performing duties to minimize any risk of injury to patients, guests, associates and self from potential food borne illness and injuries.

Ordering supplies needed for menus and catering from approved vendors. Menu management of web based menu system, Prima for patient and retail menus and post production actuals. Weekly menu preparations and changes including forecasting for future weeks. Service and Sanitation Responsible for cleaning own work area at specified meal times.
Performs general cleaning work in the kitchen and dining area.
Serves patients, personnel and guests.
Conferring with patients in order to understand their food likes and dislikes.
Assist in the care and maintenance of department facilities, equipment and supplies as directedPerform other duties as directed.
Reports any issues or problems that may arise to the Dietary Supervisor and/or Integrated Services Director.

Basic Clarke County Hospital (CCH) Performance CriteriaDemonstrates Clarke County Hospital Standards of Behaviors as well as adheres to hospital policies and procedures and safety guidelines.

Demonstrates ability to meet business needs of department with regular, reliable attendance.
Employee maintains current licenses and/or certifications required for the position.
Practices and reflects knowledge of HIPAA, DIA, DNV, OSHA and other federal/state regulatory agencies guiding healthcare.
Completes all annual education and competency requirements within the calendar year.
Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse.
Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff.
Takes appropriate action on concerns reported by department staff related to compliance.


Qualifications:

Education:
High school diploma or equivalent preferred. Training in institutional food preparation or equivalent demonstrable knowledge and skills.


Preferred:
Related field or equivalent work experience in cooking. Minimum of 1 year of previous experience in a long-term care or hospital setting.


Experience:
Knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiarity with kitchen equipment. 1 year previous culinary leadership experience in an institutional kitchen setting.


Preferred:
Previous work experience in food preparation, modified diets and related routines.
License(s)/Certification(s): Valid driver's license when driving any vehicle for work-related reasons. ServSafe Certification or the ability to become ServSafe Certified within the first year of employment.


Knowledge/Skills/Abilities:
High Attention to Detail. Communication Skills. Problem solving. Interpersonal skills. Must be able to read, write and speak fluent English.