Wood County Hospital
Cook-Per Diem/ Dietary/ Shift Varies
Wood County Hospital, Bowling Green, Ohio, United States, 43403
Cook-Per Diem/ Dietary/ Shift Varies
Elevate your career at Wood County Hospital, where you're not just a number
you're a vital part of a team making a real difference. Under the supervision of the department head and/or supervisor, the cook provides personal care and professional excellence by preparing, seasoning and cooking food for hospital patients, employees and visitors. Major tasks, duties and responsibilities: Properly reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared. Plans proper cooking schedule in conjunction with supervisor/director to ensure that food will be ready at specified times. Confers with dietitians/dietetic assistant regarding modified diet preparation. Prepares or supervises correct washing, trimming, cooking and seasoning of food items for each meal. Accurately measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers and tenderizers to make sauces, soups, stews, casseroles and desserts. Appropriately bakes, roasts, broils and steams meats, fish and other foods. Properly observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed. Properly observes and practices sanitary and safe infection control standards which include proper labeling and dating, follows proper cooling procedures. Appropriately tests food being cooked by tasting, smelling and/or piercing to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc., as required. Accurately follows written standardized recipes. Procures appropriate foodstuff from refrigerator, freezer or other storage area; may request other workers to assist. Provides proper assistance on the line such as tray set-up, salad preparation, etc. Carves correct portions of meat, fish and fowl for individual servings and prepares or directs distribution of food to serving units. Portions servings according to menu combinations or orders for patients. Maintains cooking area in a clean, neat and orderly manner. Attends departmental in-services and Education Day. Education, training and experience: Prior hospital or institutional kitchen experience required. Professional requirements: Maintains regulatory requirements. Maintains patient confidentiality at all times. Reports to work as scheduled, completes work within designated time. Wears identification while on duty, uses computerized punch time system correctly. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Communicates the mission, ethics and goals of the facility, as well as the mission statement of the department. Physical demands and working conditions: In an 8-hour workday, employee stands/walks (hours at one time): [ ] 0-2 [ ] 2-4 [ ] 4-6 [X] 6-8 In an 8 hour workday, employee sits (hours at one time/hours during the day): [X] 0-2 [ ] 2-4 [ ] 4-6 [ ] 6-8 Employee lifts: [ ] up to 10# [ ] 10-20# [X] 20-50# [ ] over 50# Lifting as indicated in item 3 above is performed during the workday: [ ] occasionally [X] frequently [ ] continuously Employee uses hands for repetitive: a. Simple grasping: [X] yes [ ] no b. Pushing/pulling [X] yes [ ] no c. Fine manipulation [X] yes [ ] no Employee uses feet for repetitive movement in operating foot controls: [ ] yes [X] no Employee must be able to: a. Bend [X] frequently [ ] occasionally [ ] not at all b. Squat [X] frequently [ ] occasionally [ ] not at all c. Kneel [X] frequently [ ] occasionally [ ] not at all d. Climb [X] frequently [ ] occasionally [ ] not at all
Elevate your career at Wood County Hospital, where you're not just a number
you're a vital part of a team making a real difference. Under the supervision of the department head and/or supervisor, the cook provides personal care and professional excellence by preparing, seasoning and cooking food for hospital patients, employees and visitors. Major tasks, duties and responsibilities: Properly reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared. Plans proper cooking schedule in conjunction with supervisor/director to ensure that food will be ready at specified times. Confers with dietitians/dietetic assistant regarding modified diet preparation. Prepares or supervises correct washing, trimming, cooking and seasoning of food items for each meal. Accurately measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers and tenderizers to make sauces, soups, stews, casseroles and desserts. Appropriately bakes, roasts, broils and steams meats, fish and other foods. Properly observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed. Properly observes and practices sanitary and safe infection control standards which include proper labeling and dating, follows proper cooling procedures. Appropriately tests food being cooked by tasting, smelling and/or piercing to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc., as required. Accurately follows written standardized recipes. Procures appropriate foodstuff from refrigerator, freezer or other storage area; may request other workers to assist. Provides proper assistance on the line such as tray set-up, salad preparation, etc. Carves correct portions of meat, fish and fowl for individual servings and prepares or directs distribution of food to serving units. Portions servings according to menu combinations or orders for patients. Maintains cooking area in a clean, neat and orderly manner. Attends departmental in-services and Education Day. Education, training and experience: Prior hospital or institutional kitchen experience required. Professional requirements: Maintains regulatory requirements. Maintains patient confidentiality at all times. Reports to work as scheduled, completes work within designated time. Wears identification while on duty, uses computerized punch time system correctly. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Communicates the mission, ethics and goals of the facility, as well as the mission statement of the department. Physical demands and working conditions: In an 8-hour workday, employee stands/walks (hours at one time): [ ] 0-2 [ ] 2-4 [ ] 4-6 [X] 6-8 In an 8 hour workday, employee sits (hours at one time/hours during the day): [X] 0-2 [ ] 2-4 [ ] 4-6 [ ] 6-8 Employee lifts: [ ] up to 10# [ ] 10-20# [X] 20-50# [ ] over 50# Lifting as indicated in item 3 above is performed during the workday: [ ] occasionally [X] frequently [ ] continuously Employee uses hands for repetitive: a. Simple grasping: [X] yes [ ] no b. Pushing/pulling [X] yes [ ] no c. Fine manipulation [X] yes [ ] no Employee uses feet for repetitive movement in operating foot controls: [ ] yes [X] no Employee must be able to: a. Bend [X] frequently [ ] occasionally [ ] not at all b. Squat [X] frequently [ ] occasionally [ ] not at all c. Kneel [X] frequently [ ] occasionally [ ] not at all d. Climb [X] frequently [ ] occasionally [ ] not at all