COOK (Per Diem) 4CK01 at Penobscot Valley Hospital

Lincoln, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Diet Order Monitoring, Menu Compilation, Meal Preparation, Inventory Management, Food Ordering, Cash Handling, Sanitation Practices, Equipment Cleaning, Teamwork, Customer Service, HIPAA Compliance, Time Management, Communication

Industry

Hospitals and Health Care

Description

Description 4CK01 PVH employment application required. All job offers contingent upon background check and completion of pre-employment physical. This is an "as needed" position utilized to cover gaps in coverage including vacations, leaves of absence, and other instances of unfilled shifts. Per diem employees are required to work a minimum of 3 shifts within a 3-month period. Position: Non-exempt, non-union, hourly rate. JOB FUNCTIONS 1. Monitor and/or update patient diet order cards and daily reports prior to each meal time for each patient to ensure next meal agrees with current or updated diet order; report any diet order delays, discrepancies or concerns to Nursing and Dietary Manager as soon as possible 2. Gather patient menu preferences daily; compile menus to build daily meal plans for next 3 meals 3. Prepare patient meals/snacks/beverages according to menus and diet order; prepare for delivery in tray cart 4. Deliver patient meals/beverages to patient rooms as allowed; deliver snacks to Nursing for patients 5. Assist in inventory management, following established procedures for reporting when food and supply items need replenishment for weekly order, or sooner 6. Request equipment or other supplies required for department from Dietary Manager 7. Check in weekly food and supply order against invoice and properly store items; document and report missing, damaged or otherwise unacceptable goods on invoice and communicate issues with Dietary Manager 8. Stock kitchen, cafeteria and patient care areas with necessary supplies and food items; document supplies and food items taken to patient care areas appropriately 9. Stock cold food machine, coffee bar, baked goods and hot food machine daily in cafeteria; monitor food sales and perform daily cash up and deposit 10. Secure kitchen and storeroom areas by locking all doors, refrigerators and vending equipment; close down department following established procedures 11. Regularly clean equipment, floors, storeroom, kitchen and cafeteria, paying extra attention to high touch point areas in the department; washing dishes, mopping and removing trash 12. Set up tables and counter area with condiments and water 13. Communicate well with departmental staff members to work as a team to accomplish common goals; asks where they can be of help and communicate needs for assistance to co-workers in a polite manner 14. Assist staff, visitors and patients as needed; answer phone calls promptly 15. Deliver excellent customer service in each interaction with patients, staff and visitors 16. Follow all departmental and hospital policies and procedures 17. Maintain confidentiality of patient information, following HIPAA rules and regulations at all times; do not discuss patient information with others outside scope of work 18. Adhere to sanitation and safe food practices at all times, including good personal hygiene; report any concerns to Dietary Manager Quality Improvement: Actively participates in the Hospital-wide Quality Improvement Program, actively supports and implements department specific quality improvement initiatives and projects, recommends process improvement as appropriate, reports any quality issues in service delivery and consistently commits to a focus on quality improvement and organizational excellence. Emergency Management: As an employee of Penobscot Valley Hospital, the position has an inherent role to care for our community members when in need. To this regard, the incumbent will be expected to participate in emergency/disaster preparedness planning and drills as requested. When called upon during a real-life disaster/emergency event, the incumbent will be expected to participate in the Hospital’s response to this event, within the scope of professional and personal ability to do so. Requirements High school diploma or equivalent required. Six months hospital or nursing home experience, or 2 years food service experience, or a graduate of a food service program preferred. Good communication and time management skills. Knowledge of therapeutic diets preferred. PVH has a Section 125 Cafeteria Benefits Plan and pays a portion of the cost of our health plan, dental, basic life, and disability insurance for employees with 30 + authorized hours and provides partial subsidy for dependent health insurance. Part-time employees are eligible to receive dental, life, and disability coverage and are eligible to participate in the health insurance plan. Other benefits include a 403(b) plan and earned time off accrual.

Responsibilities

The Cook is responsible for monitoring and updating patient diet orders, preparing patient meals and snacks according to dietary needs, and delivering them. This role also involves assisting with inventory management, stocking supplies, cleaning kitchen areas, and handling cafeteria sales transactions.