Cook

Job Summary

The Cook, is responsible for helping to sustain the highest quality food service and nutritional care for customers consisting of patients, guests, and the RGH family. The primary goal is to consistently plate a fantastic dining experience for the people served. The cook will prepare, season, and cook. He/she will be the embodiment of the hospital’s mission, vision and values. Under the direct supervision of the director, the incumbent will perform a variety of food service and dish duties. They will safeguard each customer experiences the highest level of personalized service.

Essential Job Responsibilities

• Promote the mission, vision, and values of the organization
• Prepare and serve meals, including texture modified and therapeutic diets, for patients as specified on the diet order
• Proportion meals onto patient trays based on dietary orders
• Ensure meals are delivered on time to patients
• Create and plan menus that include options for special dietary restrictions
• Coordinate cooking schedule to ensure production is completed in a timely manner
• Maintain a clean and organized kitchen by enforcing hygiene and sanitation standards
• Maintain and record food temperatures to ensure quality and compliance with applicable guidelines
• Prepare breakfast and lunch meals for dining room customers
• Maintain and replenish food lines; restock condiments and serveware; transport food orders or supplies to designated locations
• Properly label food items as they are received and opened/used
• Conduct taste tests and assesses food quality before service to ensure quality
• Utilize protective gear in appropriate functions
• Responsible for the safe and proper use of cleaning solutions while adhering to safety precautions
• Assist in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed
• Ensure that produce and other foods are rotated in a timely fashion to ensure freshness
• Assist with kitchen cleaning duties including wash dishes, throwing trash, sweeping, mopping, store food truck merchandise
• Ensure the established standards, safety, and quality guidelines are met
• Work alongside other kitchen staff to ensure the kitchen runs smoothly
• Follow federal guidelines for cleanliness and sanitization to ensure safety of all patrons
• Take inventory of food and non-food supplies
• Manage the cash register, nightly deposits, and opening drawer
• Assist in training new cooks and introducing them to kitchen equipment and space
• Assist manager/director with catering requests
• Effectively communicate with manager/director and staff
• Weekends will be mandatory

Non-Essential Functions

• Performs other duties as assigned.

Roosevelt General Hospital (RGH) is committed to providing safe, quality care to patients. Employees are required to adhere to the Values of RGH.

Integrity

• We are committed to honesty and ethical principles, where our words and actions reflect our dedication to fostering strong relationships and maintaining professional credibility.
• We take accountability for our actions and their impact on others, consistently honoring our commitments and upholding moral standards and values in every situation.

Learning

• We promote personal growth and professional excellence by embracing continuous learning through training, mentorship, and constructive feedback.
• We foster a collaborative culture driven by curiosity and critical thinking, encouraging staff to ask questions, seek answers, and share knowledge.

Innovation

• We confidently embrace changes in technology, processes, and practices, encouraging strategic risk-taking and creativity to enhance healthcare delivery, patient safety, and the quality of care.
• We collaborate with partners from other hospitals, academic institutions, industry leaders, and community organizations to promote continuous improvement and remain at the forefront of advancing healthcare outcomes.

Kindness

• We engage in open communication with patients, families, and colleagues to understand their needs and concerns, while respecting their differences and upholding their dignity.
• We foster a nurturing environment where individuals feel supported, understood, and valued, strengthening relationships, promoting growth, and enhancing the overall well-being of all.

Excellence

• We strive to be a model rural healthcare facility, setting high standards in healthcare delivery and ensuring exceptional patient satisfaction within the communities we serve.
• We take pride in our accountability and fiscal responsibility, skillfully balancing costs and outcomes to guarantee that superior patient care is always delivered.

Unity

• We collaborate across departments and disciplines to deliver effective and compassionate healthcare, working alongside patients, families, and community partners to ensure seamless coordination of care and achieve our common goals of wellness and healing.
• We prioritize open communication and mutual respect, empowering our teams to collaborate effectively by acknowledging and celebrating the unique contributions and strengths of each individual.

Qualifications

• High school diploma or equivalent
• Must have Food Handler’s certification or ability to obtain with ninety (90) days of employment
• Minimum two years of kitchen experience required
• Must pass Patient Assessment
• Must pass Cook Skills Assessment
• Must pass Patient Diet Assessment
• Must provide a minimum of two in-service to team members during regular staff meeting

Professional Requirements

• Adhere to dress code, appearance is neat and clean.
• Complete annual education requirements.
• Maintain patient confidentiality at all times.
• Report to work on time and as scheduled.
• Wear identification while on duty.
• Maintain regulatory requirements, including all state, federal and local regulations.
• Represent the organization in a positive and professional manner at all times.
• Comply with all organizational policies and standards regarding ethical business practices.
• Communicate the mission, ethics and goals of the organization.
• Participate in performance improvement and continuous quality improvement activities.
• Attend regular staff meetings and in-services.

Knowledge, Skills, and Abilities

• General knowledge of food industry services
• Strong organizational and interpersonal skills
• Ability to determine appropriate course of action in more complex situations
• Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude
• Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work
• Ability to maintain confidentiality of all medical, financial, and legal information
• Ability to complete work assignments accurately and in a timely manner
• Ability to communicate effectively, both orally and in writing
• Ability to handle difficult situations involving patients, physicians, or others in a professional manner
• Ability to manage own time in an efficient and productive manner
• Ability to understand written sentences and paragraphs in work related documents

Physical Requirements and Environmental Conditions

• Work irregular hours including on call hours.
• Work in varying degrees of temperature (heated or air conditioned)
• Work under stressful conditions
• Physically demanding, high-stress environment
• Exposure to blood and body fluids, communicable diseases, chemicals, radiation, and repetitive motions
• Pushing and pulling heavy objects on a consistent basis
• Full range of body motion including handling and lifting objects on a consistent basis
• Manual and finger dexterity on a consistent basis
• Hand and eye coordination
• Standing and walking for extensive periods of time
• Lifting and carrying items weighing up to 50 lbs
• Corrected vision and hearing to within normal range
• May be required to work in confined spaces, on ladders, and in adverse weather conditions.