Food Preparer II - Cook at Jamestown Regional Medical Center

Jamestown, North Dakota, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

23.53

Posted On

13 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Menu Review, Recipe Adherence, Baking, Roasting, Grilling, Steaming, Temperature Testing, Portioning, Modified Diet Preparation, Food Safety, HACCP Guidelines, Equipment Operation, Supervision, Communication Skills

Industry

Hospitals and Health Care

Description

Description STATEMENT OF PURPOSE Under the supervision of the Nutrition Services Supervisor, the Food Prep II Cook prepares, seasons, and cooks food for hospital patients, employees, and visitors. This is a full time position working 70 hours a pay period. Hours are Monday - Friday from 5:00am-12:30pm with no weekends. Holidays are variable. JOB FUCTIONS: Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared for patient meals, café customers and facility caterings. Plans cooking schedule in conjunction with Nutrition Services Supervisor to ensure that food will be ready at specified times. Measures and mixes ingredients according to recipes. Bakes, roasts, grills, and steams meats, fish, and other foods. Tests food being cooked by taking temperatures to determine that it is properly cooked. Adjusts heat controls and timers on ovens, grills, etc. as required. Procures food items from refrigerator, freezer, or other storage area. Portions food items on tray line for breakfast. Confers with managers regarding modified diet preparation and use of leftovers. Ensures that cooking and food preparation areas are kept in a clean, neat, and orderly manner. Assures safe handling of food from receiving, storage, preparation, serving, cooling, to reheating through H.A.C.C.P guidelines. Kitchen utensils and equipment used are blenders, mixers, slicer, steamer, and convection ovens to make sauces, soups, stews, casseroles, and desserts. May interact with patients of all ages (infants, pediatrics, adolescents, adults, and geriatrics) while delivering late trays. May also have contact with physicians and cafeteria customers. Interacts with other departments via telephone calls. Supervises morning staff in absence of supervisor/manager or diet tech. Miscellaneous Responsibilities Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Ensures work area is kept in a clean, neat and orderly manner. Contributes to overall Nutrition Services Department and ever growing services. Assures that personal behavior complies with the hospital’s Standards of Behavior at all times. Performs other related duties as assigned or requested by department supervisor or manager. Requirements QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION: (FOOD PREP II – COOK) PREPARATION AND TRAINING - High school level of knowledge preferred. Requires the ability to understand and communicate detailed instructions and procedures. WORK EXPERIENCE - A minimum of one year institutional food service experience preferred, but not required. ATTENDANCE - Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employee are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule. INDEPENDENT JUDGEMENT - Work is performed independently. The employee must use his/her own judgment to plan and carry out the work. CONTACT WITH OTHERS - Contact with others outside of the department is frequent. RESPONSIBILITY FOR SAFETY OF OTHERS - The employee is occasionally in situations where carelessness on his/her part would cause harm to others. Carelessness on the employee's part could cause moderate harm to others due to food production and sanitation responsibilities. MATERIAL AND/OR EQUIPMENT - In the event of an isolated incident of improper or careless activity, probable financial losses could be significant. MENTAL/VISUAL EFFORT - Work requires concentration for short periods of time, occasionally under pressure. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position can be fully met. Must be in good general health and demonstrate emotional stability. Must be able to speak and write the English language in an understandable manner. WORKING CONDITIONS - Clean, well-lighted work area. Is subject to falls and burns from equipment through the work day. Frequent exposure to heat and cold. Participates in and complies with JRMC Safety Management program. Maintains knowledge of and observes Standard Precautions, OSHA Job Classification: This position is defined as a category II. Employee does not have exposure to bloodborne pathogens. PHYSICAL/SENSORY EFFORT - Work involves constant standing or walking. Needs finger dexterity when handling dishes during serving times. Considerable reaching, stooping, bending. Occasionally requires ability to move around narrow isles less than 24 inches in width. JOB RELATIONSHIP - Supervised by: Nutrition Services Supervisor or Manager. PROMOTION - No formal line of promotion. PHYSICAL REQUIREMENT - These are physical requirements of the position that may be performed as part of daily duties. Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates, and the proposed accommodation. The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required to personnel so classified. EMPLOYEE REQUIREMENTS Standing - Frequently Walking - Frequently Sitting - Rarely Hands and Finger Dexterity - Continuously Reaching with Hands and Arms - Continuously Climbing - Rarely Stooping/Kneeling/Crouching/Crawling - Continuously Hearing/Listening - Continuously Tasting or Smelling - Continuously Working Inside - Continuously Working Outside - Rarely Working in Extreme Heat - Frequently Working in Extreme Cold - Frequently Working with Hazardous Materials - Rarely Noise - Occasionally Working in Dirt/Dust - Rarely Lifting / Carrying / Pushing / Pulling Up to 10 pounds - Continuously Up to 25 pounds - Occasionally Up to 50 pounds - Rarely Up to 75 pounds - Rarely Up to 100 pounds - Never Over 100 pounds - Never

Responsibilities

The Food Prep II Cook prepares, seasons, and cooks food for hospital patients, employees, and visitors according to menus, ensuring food is ready at specified times and adhering to modified diet requirements. Responsibilities also include maintaining clean preparation areas and assuring safe food handling practices from receiving through serving, following HACCP guidelines.