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in Wytheville, VA
$13Verified per hour Bojangles (Randolph Restaurant Group) • 1h agoUrgently hiring Use left and right arrow keys to navigate- $15
est. per hour - $13
est. per hour
Cook - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Wytheville, VA Wytheville, Virginia |
About this job
Under the direction of the Food and Nutrition Director, Supervisor or Team Leader, assumes the role as Diet Clerk, planning diets and menu items for the patient line. The Diet Clerk is responsible for the computerized diet office, Kardex file, production, and communication with patient care nursing staff. He/She must be able to read a patient's diet and create a menu to fit. Approximately 60% of the time is spent in this role. 40% is spent in other roles within food service, such as prep cook, cafeteria attendant, or cook.
PRIMARY RESPONSIBILITIES:
* Has knowledge of common therapeutic diets and cold tray assembly.
* Monitors and records temperatures of items for cold serving.
* Communicates clearly with patients, patient care staff, and kitchen staff.
* Able to operate office equipment such as fax machine, copier, label maker.
* Competent with computers, utilizing Office programs and Meditech system.
* Ability to change/add/delete items to a certain diet as needed.
* Picks up menus from patient rooms. Tallies item totals and makes production sheets.
* Completes all three meal sheets.
* Completes patient census indicating the various diets on production sheets.
* Completely fills out call logs and diet sheets.
* Distributes floor stock.
* Distributes nourishments to proper patients.
* Covers, labels, and dates all items placed in refrigerators or freezer.
* Monitors and records food temperatures (using the HACCP log) to meet the unit safety needs and requirements of NSF, Health Department, and Hospital polices.
* Records temperatures on patient floor nourishment refrigerators.
* Completes annual skilled checklist.
* Works as a team member.
* HACCP (Hazard Analysis and Critical Control Points) compliant.
* Maintains a clean and organized office.
* Reads production sheets daily. Interprets and follows as census warrants.
* Maintains organization of coolers, freezers, and storeroom.
* Assists with organization of work areas in food production.
* Assists with deliveries of stock
* Understands care and operation of basic food service equipment such as: stoves, ovens, slicers, steamers, and various other equipment and hand tools of the trade.
* Attends 90% of unit Meetings. If unable to attend, reads minutes of meetings.
* Has proper knowledge of and follows safety regulations.
* Abides by hospital and departmental policies and procedures.
* Responsible for the production of food for all three meals for patient line and cafeteria.
* Is prompt and completes work on schedule.
* Completely fills out logs.
* Performs all duties that may be assigned.
* Remains calm during stressful situations.
* Rotates stock as needed with "First in, First out" methodology.
* Follows established cleaning schedule for designated work area.
* Assists with cleaning of the kitchen floor.
* Able to distinguish colors for proper reading of gauges and proper use of equipment.
* Assists in the training of new production staff members.
* Takes lead role when asked by supervisor for the food production responsibilities in the kitchen.
* Displays professionalism while completing multiple urgent tasks in a timely manner
* Respects and honors cultural and religious differences between patients and self.
* Upholds HIPAA regulations.
* Is punctual and can be relied upon to report when assigned to work.
* Maintains professional and technical knowledge by completing Life Talent assignments by established deadlines, maintaining certification and license requirements to insure no lapse in expiration.
* Puts patient first. Always. Strives daily to give all customers excellent care.
* Participates in meetings, committees and continuing education to improve both individual departmental and organizational performance.
* Promotes cooperative relationships among health care teams by communicating .information, responding to requests, building rapport, participating in team problem-solving methods.
* Contributes to the maintenance of a safe working environment and the employee's own personal safety.
* Recognizes safety hazards and takes action to maintain a safe environment for patients, staff, visitors and community.
* Adheres to Life Safety Codes, MSDS, Infection Control, and all other regulatory and hospital policies.
* Participates in performance improvement processes and projects.
* Performs job duties in a manner that supports WCCH's core values & Code of Conduct, and in support of the mission of the organization.
SECONDARY RESPONSIBILITIES:
* Responsible for assisting in the washing and storage of equipment utilized to cook (i.e. pots and pans).
* Cleans and sanitizes assigned work areas up to and including: production equipment, prep tables, knives, shelves, and floors.
* Reviews and understands recipes. Prepares food in accordance to Hazard Analysis and Critical Control Points (HACCP).
* Has proper knowledge of kitchen measurements. and measuring devices/kitchen utensils.
* Uses safe and proper knife skills
* Aides in meal preparation for special functions.
* Completes extensive prep for next day service.
* Knowledge of utensil sizes to use both in cafeteria and patient tray service to serve correct portion sizes.
KNOWLEDGE, SKILLS and ABILITIES:
* Effective Oral and written communication skills.
* Ability to utilize keyboard, computer, and various pieces of general office equipment.
* Ability to follow oral/written instructions.
* Ability to solve basic Math problems in breaking down recipes and portions.
* Ability to work independently or as a team member to ensure quality of patient care
* Ability to prioritize work assignments during periods of stress and high patient volume
* Ability to stand for long periods of time.
* Corrected hearing and visual acuity to read recipes, hear alarms, and communicate effectively.
* Critical thinking, time management, and organizational skills.
AGES OF POPULATION FOOD IS PREPARED FOR:
Age Specific
Definition
Yes
No
2 -- 3 Years
Toddler
X
4 - 5 Years
Pre-Schooler
X
6 -- 11 years
School Age
X
12 - 17 years
Adolescent
X
18 -- 30 years
Young Adult
X
31 -- 64 years
Adult
X
65
Geriatric
X
No responsibility to treat or care for patients
WORKING CONDITIONS:
Exposure to:
None
Some
Frequent
Toxic/caustic chemicals
X
Working outdoors
X
Dust/fumes/gases/helicopter
X
Moving mechanical parts
X
Blood or Body Fluids
X
Communicable Diseases
X
Potential electrical shock
X
X-ray electromagnetic energy
X
Needles or sharp objects
X
Frequent repetitive motions
X
Use/viewing of Computer monitor
X
Unprotected heights
X
Physically or verbally abusive patients
X
Hazards in patients' homes
X
Extreme heat or cold
X
* 50% of time spent traveling
X
Exposure to high pitched noises
X
Blood born pathogen exposure
X
Stressful Environment
X
PHYSICAL DEMANDS/LIFTING REQUIREMENTS:
( ) Sedentary Work: Lifting 10 lbs. maximum and occasionally lifting and/or carrying articles.
( ) Light Work: Lifting 2 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 10 lbs.
( ) Medium Work: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
( X ) Heavy Work: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) Very Heavy Work: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing 50 lbs. or more.
( X ) Ability to lift, push and pull with assistance of mechanical device or co-worker
Activity
Some
Frequent
Repeated Bending, Stooping, Kneeling, Crouching
X
Working in confined area
X
Ability to distinguish Colors
X
Standing/Walking > 25%
Standing/Walking > 50%
X
Standing/Walking > 75%
Manual hand/finger dexterity
X
Multi-tasking, ability to work with frequent interruptions
X
Hand/eye coordination
X
Sitting > 50%
Use of Computer >75%
Critical Thinking Skills
X
Reaching above shoulder level
X
Climbing on Ladder
Operating Motor Vehicle or motorized equipment
POSITION REQUIREMENTS:
* High School Diploma preferred.
* Current Serv-Safe Certification preferred
* Knowledge of and experience in fast-paced commercial kitchen preferred
* Knowledge of and experience with various diets
PRIMARY RESPONSIBILITIES:
* Has knowledge of common therapeutic diets and cold tray assembly.
* Monitors and records temperatures of items for cold serving.
* Communicates clearly with patients, patient care staff, and kitchen staff.
* Able to operate office equipment such as fax machine, copier, label maker.
* Competent with computers, utilizing Office programs and Meditech system.
* Ability to change/add/delete items to a certain diet as needed.
* Picks up menus from patient rooms. Tallies item totals and makes production sheets.
* Completes all three meal sheets.
* Completes patient census indicating the various diets on production sheets.
* Completely fills out call logs and diet sheets.
* Distributes floor stock.
* Distributes nourishments to proper patients.
* Covers, labels, and dates all items placed in refrigerators or freezer.
* Monitors and records food temperatures (using the HACCP log) to meet the unit safety needs and requirements of NSF, Health Department, and Hospital polices.
* Records temperatures on patient floor nourishment refrigerators.
* Completes annual skilled checklist.
* Works as a team member.
* HACCP (Hazard Analysis and Critical Control Points) compliant.
* Maintains a clean and organized office.
* Reads production sheets daily. Interprets and follows as census warrants.
* Maintains organization of coolers, freezers, and storeroom.
* Assists with organization of work areas in food production.
* Assists with deliveries of stock
* Understands care and operation of basic food service equipment such as: stoves, ovens, slicers, steamers, and various other equipment and hand tools of the trade.
* Attends 90% of unit Meetings. If unable to attend, reads minutes of meetings.
* Has proper knowledge of and follows safety regulations.
* Abides by hospital and departmental policies and procedures.
* Responsible for the production of food for all three meals for patient line and cafeteria.
* Is prompt and completes work on schedule.
* Completely fills out logs.
* Performs all duties that may be assigned.
* Remains calm during stressful situations.
* Rotates stock as needed with "First in, First out" methodology.
* Follows established cleaning schedule for designated work area.
* Assists with cleaning of the kitchen floor.
* Able to distinguish colors for proper reading of gauges and proper use of equipment.
* Assists in the training of new production staff members.
* Takes lead role when asked by supervisor for the food production responsibilities in the kitchen.
* Displays professionalism while completing multiple urgent tasks in a timely manner
* Respects and honors cultural and religious differences between patients and self.
* Upholds HIPAA regulations.
* Is punctual and can be relied upon to report when assigned to work.
* Maintains professional and technical knowledge by completing Life Talent assignments by established deadlines, maintaining certification and license requirements to insure no lapse in expiration.
* Puts patient first. Always. Strives daily to give all customers excellent care.
* Participates in meetings, committees and continuing education to improve both individual departmental and organizational performance.
* Promotes cooperative relationships among health care teams by communicating .information, responding to requests, building rapport, participating in team problem-solving methods.
* Contributes to the maintenance of a safe working environment and the employee's own personal safety.
* Recognizes safety hazards and takes action to maintain a safe environment for patients, staff, visitors and community.
* Adheres to Life Safety Codes, MSDS, Infection Control, and all other regulatory and hospital policies.
* Participates in performance improvement processes and projects.
* Performs job duties in a manner that supports WCCH's core values & Code of Conduct, and in support of the mission of the organization.
SECONDARY RESPONSIBILITIES:
* Responsible for assisting in the washing and storage of equipment utilized to cook (i.e. pots and pans).
* Cleans and sanitizes assigned work areas up to and including: production equipment, prep tables, knives, shelves, and floors.
* Reviews and understands recipes. Prepares food in accordance to Hazard Analysis and Critical Control Points (HACCP).
* Has proper knowledge of kitchen measurements. and measuring devices/kitchen utensils.
* Uses safe and proper knife skills
* Aides in meal preparation for special functions.
* Completes extensive prep for next day service.
* Knowledge of utensil sizes to use both in cafeteria and patient tray service to serve correct portion sizes.
KNOWLEDGE, SKILLS and ABILITIES:
* Effective Oral and written communication skills.
* Ability to utilize keyboard, computer, and various pieces of general office equipment.
* Ability to follow oral/written instructions.
* Ability to solve basic Math problems in breaking down recipes and portions.
* Ability to work independently or as a team member to ensure quality of patient care
* Ability to prioritize work assignments during periods of stress and high patient volume
* Ability to stand for long periods of time.
* Corrected hearing and visual acuity to read recipes, hear alarms, and communicate effectively.
* Critical thinking, time management, and organizational skills.
AGES OF POPULATION FOOD IS PREPARED FOR:
Age Specific
Definition
Yes
No
2 -- 3 Years
Toddler
X
4 - 5 Years
Pre-Schooler
X
6 -- 11 years
School Age
X
12 - 17 years
Adolescent
X
18 -- 30 years
Young Adult
X
31 -- 64 years
Adult
X
65
Geriatric
X
No responsibility to treat or care for patients
WORKING CONDITIONS:
Exposure to:
None
Some
Frequent
Toxic/caustic chemicals
X
Working outdoors
X
Dust/fumes/gases/helicopter
X
Moving mechanical parts
X
Blood or Body Fluids
X
Communicable Diseases
X
Potential electrical shock
X
X-ray electromagnetic energy
X
Needles or sharp objects
X
Frequent repetitive motions
X
Use/viewing of Computer monitor
X
Unprotected heights
X
Physically or verbally abusive patients
X
Hazards in patients' homes
X
Extreme heat or cold
X
* 50% of time spent traveling
X
Exposure to high pitched noises
X
Blood born pathogen exposure
X
Stressful Environment
X
PHYSICAL DEMANDS/LIFTING REQUIREMENTS:
( ) Sedentary Work: Lifting 10 lbs. maximum and occasionally lifting and/or carrying articles.
( ) Light Work: Lifting 2 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 10 lbs.
( ) Medium Work: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
( X ) Heavy Work: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) Very Heavy Work: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing 50 lbs. or more.
( X ) Ability to lift, push and pull with assistance of mechanical device or co-worker
Activity
Some
Frequent
Repeated Bending, Stooping, Kneeling, Crouching
X
Working in confined area
X
Ability to distinguish Colors
X
Standing/Walking > 25%
Standing/Walking > 50%
X
Standing/Walking > 75%
Manual hand/finger dexterity
X
Multi-tasking, ability to work with frequent interruptions
X
Hand/eye coordination
X
Sitting > 50%
Use of Computer >75%
Critical Thinking Skills
X
Reaching above shoulder level
X
Climbing on Ladder
Operating Motor Vehicle or motorized equipment
POSITION REQUIREMENTS:
* High School Diploma preferred.
* Current Serv-Safe Certification preferred
* Knowledge of and experience in fast-paced commercial kitchen preferred
* Knowledge of and experience with various diets