Cook at Cherokee Indian Hospital Authority

Cherokee, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

0.0

Posted On

08 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Institutional Cooking, Dietary Menu Execution, IDDSI Texture Modification, Food Safety, Recipe Scaling, Therapeutic Diet Preparation, Kitchen Management, Sanitation Standards, Inventory Management, Customer Service, Staff Training, Nutritional Preservation

Industry

Hospitals and Health Care

Description

Primary Function Prepares food according to a Dietician-approved, standardized menu for CIHA patients, providers, and guests. Produces general, as well as, medically prescribed therapeutic and modified texture diets, in a sanitary manner, at a high rate of accuracy and acceptability. Job Description * Determines types and quantity of food to be prepared according to cycle menu, census, and patient diet orders. * Prepares food following standardized recipes, scaling recipes appropriately. * When necessary, peels, washes, trims, and cuts up vegetables and fruits required. * Is thoroughly knowledgeable in all aspects of patient menu execution, including: scaling recipes, proper serving sizes, interpreting a diet spreadsheet, modifying food for IDDSI textures, proper menu substitutions, overcoming practical production problems, evaluating final food products, initiating corrective action when an item does not meet established quality standards, and serving trays accurately at appropriate temperatures. * Prepares, cooks and serves all types of meat, poultry, seafood, vegetables, fruits, sauces, desserts, baked rolls, muffins, cakes, pies, cookies, and fry bread as well as menu items needed for therapeutic or modified texture diets. * Prepares food in a way to reduce waste and spoilage. * Presents items which are visually appealing to patients and conforms to established food standards in terms of shape, size, color, texture, and flavor. * Prepares and cooks food to preserve nutritional value, color, palatability and acceptability to CIHA patients, providers, and guests. Prepares special foods per patient request as appropriate. * Manages time effectively and produces food such to have menu items ready for serving at meal times and trays delivered at pre-determined time frames. * Directs and provides training for Food Service Worker(s) on a regular basis. Supervises Food Service Workers in the absence of Dietary Manager and Chef Manager. * Always maintains a clean, disinfected and orderly work station. * Observes high personal hygiene standards and all required safe food handling practices. * Checks refrigerator thermometers frequently and reports temperature variations promptly. * Follows approved safety and fire regulations at all times. * When designated, receives, checks and properly stores food deliveries promptly. * Examines all food for quality and freshness before preparation. * Adheres to all CIHA policies and attends training programs and in-services as scheduled; completes Relias online training courses by due dates. * Performs cleaning duties as assigned by the daily, weekly, and monthly cleaning scheduling. Takes on additional cleaning projects as necessary. Education/Experience * High school or GED equivalent required. * 2 years institutional cooking experience required. * Healthcare cooking experience preferred. * ServSafe certification preferred. Must obtain within 12 months of employment. Physical * Able to lift and carry in excess of 50 lbs * Able to stand/walk for the duration of shift * Able to work long hours, including evenings, weekends, holidays, as needed Confidential Data The Privacy Act of 1974 mandates that the incumbent shall maintain confidentiality of all pertinent patient information that comes to his/her attention. The Privacy Act carries both civil and criminal penalties for unlawful disclosure of knowledge. Contacts with Others The incumbent will be in contact with coworkers, patients, dietitian, and other department staff including nursing. Environment The work area is often warm, noisy, and cramped. There are possibilities for being cut, burnt, or scalded due to the necessity of working in the kitchen. There is also a danger of slipping on the floor due to food or liquid spills. Hazards The work involved may expose employee to communicable diseases. Employees must be familiar and comply with NC Statutes relating to food service work and federal and state regulations pertaining to occupational safety and health, infection control, EPA standards, and HIPAA regulations. Employee must have annual TB test and mandatory Hepatitis A series. Customer Service Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.

Responsibilities

Prepares and serves standardized, dietician-approved meals and therapeutic diets for patients and guests in a sanitary manner. Manages kitchen operations, including recipe scaling, waste reduction, and supervising food service workers.