Memorial Hospital of Lafayette County (MHLC) – Dietary Cook

JOB TITLE: Cook
Reports to: Head of Food Services, Head Cook
Supervisory Responsibilities: Dietary Assistant

Position Qualifications:
• Minimum of High School Diploma or equivalent.
• Minimum of 1 year of experience in food preparation, preferred
• Understand units of measurement conversions used in food preparation and perform basic math equations.
• Competently follow orders as well as proceed with routine work without direct supervision.

Responsibilities:
The primary purpose of this job position is to prepare and serve food and beverages in a courteous, friendly, sanitary manner; wash dishes and clean as instructed; and help to maintain the smooth operation of the kitchen per current applicable federal, state, and facility, regulations, codes, and policies and as may be directed by the Head of Food Services.
• Look through each patient’s diet plan and determine the required ingredients.
• Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.
• Make soups and stocks according to specified recipes, ensuring the right amount of seasoning is used.
• Cook nutritious meals according to standardized protocols, ensuring that cleanliness is given the highest priority.
• Perform portioning activities on trays or platters by following set instructions per patient.
• Ensure that patients’ meals are delivered promptly to the nursing staff.
• Maintain the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.
• Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers.
• Timely perform food rotation activities to keep food spoilage in check.
• Ability to store, prepare, distribute, and serve food under sanitary conditions to properly prevent food- borne illnesses.
• Ability to know and follow dietary cleaning schedule.
• Ability to perform all duties according to federal and state regulations, as well as the County Personnel Handbook, facility policies and procedures, and directives of the Dietary Manager.
• Ability to work cooperatively with food service staff, other departments, patients and visitors.
• Ability to attend mandatory meetings and training opportunities as requested.
• Knowledge of where hazardous Material Safety Data Sheets are kept, and how to use them in an emergency.
• Ability to follow established safety precautions in the performance of all duties.
• Ability to store chemicals and supplies in designated areas, according to federal, state, county, and facility policies.
• Ability to withstand heat while working around stoves and ovens and changes in temperatures while going in and out of refrigeration and freezers.
• Ability to stand the entire shift.
• Ability to read, understand, and correctly implement menus, recipes, and directives.

Typical Physical Demands:
• Full range of body motion and dexterity to allow for the significant handling, transferring, pushing/ Pulling, and lifting of materials and equipment.
• Ability to lift, carry, push or pull up to 50 pounds and occasionally lift, carry, push or pull over 50 pounds.
• Independent mobility.
• Ability to sit or stand for extended periods of time.
• Hand-Eye Coordination, finger dexterity, odor, color, and texture perception and discrimination, functional visual ability and depth perception, functional sound perception and discrimination, and functional verbal speech ability.
• Frequent bending, twisting, balancing, and reaching at or above and below shoulder level, as well as occasional kneeling and climbing.
• Ability to wear gloves and other protective equipment and know the appropriate time they should be worn.
• Ability to be flexible in shifts worked or assigned – including weekends and holidays.

Working Conditions:
• Exposure to disagreeable orders, communicable diseases, and bodily fluids.
• Exposure to chemical compounds of medications and treatments.
• Exposure to chemicals such as disinfectants, cleaners, soaps, and other agents.
• Exposure to latex, plastic, and other materials used for personal protective equipment.
• Exposure to noise and distractions.
• Exposure to unpredictable behaviors.

Employee Responsibility in an Emergency:
As an employee of Memorial Hospital of Lafayette County, you are expected to respond to emergencies involving the safety of patients, other employees, visitors and the facility. This includes the ability to assist with a possible evacuation of facility if that has been deemed necessary.

Management Statement:
This job description is not intended to be all inclusive. The employee will also perform other reasonable job related duties as assigned by the supervisor and/or other management personnel. Management reserves the right to change job responsibilities, duties and hours as needs prevail. This document is for management communication only and not intended to imply a written or implied contract of employment.

https://www.lafayettecountywi.org/hr/job-opening/mhlc-full-time-dietary-cook-0

Deadline Note: 11:59PM