COOK - FT, 6:30a-2p, Varying Days

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    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/4186524/Johnson-Regional-Medical-Center/COOK-FT-6-30a-2p-Varying-Days",
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    "html_title": "Johnson Regional Medical Center - COOK - FT, 6:30a-2p, Varying Days",
    "description_html": "<p><strong>Job Title</strong>: Cook, FT, 6:30a-2p; Varying Days</p><p><strong>Supervised by</strong>: Food and Nutrition Services Manager</p><p><br></p><p><strong>Job Summary:</strong></p><p>Under the direct supervision of the Food and Nutrition Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors.</p><p><br></p><p><u><strong>Demonstrates Competency in the Following Areas:</strong></u></p><ul><li>Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.</li><li>Determines amount of foods needed to meet weekly menus and submits order to Food and Nutrition Services Manager.</li><li>Ensures meals are ready at specified times.</li><li>Delivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services.</li><li>Consults with Food and Nutrition Services Manager regarding use of leftovers.</li><li>Consults Registered Dietitian on modified diets, as necessary.</li><li>Supervises Food and Nutrition Services workers when washing, trimming or preparing food.</li><li>Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicer, etc.</li><li>Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.</li><li>Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.</li><li>Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.</li><li>Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.</li><li>Improves flavor and texture of food by adding ingredients or seasonings.</li><li>Observes infection prevention and control practices at all times.</li><li>Maintains kitchen in a clean, neat and organized manner.</li><li>Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.</li><li>Supports and maintains a culture of safety and quality.</li><li>Participates in departmental performance improvement activities.</li><li>Maintains trayline in a clean, neat, and organized manner.</li><li>Puts clean dishes and utensils away.</li><li>Cleans walk-in refrigerators and storage areas.</li><li>Performs special cleaning duties as assigned by the Food and Nutrition Services Manager.</li><li>Maintains a good working relationship within the department and with other departments.</li></ul><p><br></p><p><u><strong>Professional Requirements:</strong></u></p><ul><li>Adheres to dress code, appearance is neat and clean.</li><li>Completes annual education requirements.</li><li>Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.</li><li>Maintains and ensures patient confidentiality at all times.</li><li>Reports to work on time and as scheduled; completes work within designated time.</li><li>Wears identification while on duty; uses computerized punch time system correctly.</li><li>Completes in-services and returns in a timely fashion.</li><li>Attends annual review and performs departmental in-services.</li><li>Attends 12 staff meetings; or reads and returns all staff meeting minutes</li><li>Actively participates in the department’s continuous quality improvement (CQI) activities.</li><li>Represents the organization in a positive and professional manner.</li><li>Complies with all organizational policies regarding ethical business practices.</li><li>Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department.</li></ul><p><br></p><p><br></p><p><br></p>",
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      "title": "COOK - FT, 6:30a-2p, Varying Days",
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      "datePosted": "2026-05-20T14:54:06-05:00",
      "description": "<p>Description</p><p><strong>Job Title</strong>: Cook, FT, 6:30a-2p; Varying Days</p><p><strong>Supervised by</strong>: Food and Nutrition Services Manager</p><p><br/></p><p><strong>Job Summary:</strong></p><p>Under the direct supervision of the Food and Nutrition Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors.</p><p><br/></p><p><u><strong>Demonstrates Competency in the Following Areas:</strong></u></p><ul><li>Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.</li><li>Determines amount of foods needed to meet weekly menus and submits order to Food and Nutrition Services Manager.</li><li>Ensures meals are ready at specified times.</li><li>Delivers patient’s food cart to nursing stations; Returns food cart to Food and Nutrition Services.</li><li>Consults with Food and Nutrition Services Manager regarding use of leftovers.</li><li>Consults Registered Dietitian on modified diets, as necessary.</li><li>Supervises Food and Nutrition Services workers when washing, trimming or preparing food.</li><li>Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicer, etc.</li><li>Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.</li><li>Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.</li><li>Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.</li><li>Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.</li><li>Improves flavor and texture of food by adding ingredients or seasonings.</li><li>Observes infection prevention and control practices at all times.</li><li>Maintains kitchen in a clean, neat and organized manner.</li><li>Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.</li><li>Supports and maintains a culture of safety and quality.</li><li>Participates in departmental performance improvement activities.</li><li>Maintains trayline in a clean, neat, and organized manner.</li><li>Puts clean dishes and utensils away.</li><li>Cleans walk-in refrigerators and storage areas.</li><li>Performs special cleaning duties as assigned by the Food and Nutrition Services Manager.</li><li>Maintains a good working relationship within the department and with other departments.</li></ul><p><br/></p><p><u><strong>Professional Requirements:</strong></u></p><ul><li>Adheres to dress code, appearance is neat and clean.</li><li>Completes annual education requirements.</li><li>Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.</li><li>Maintains and ensures patient confidentiality at all times.</li><li>Reports to work on time and as scheduled; completes work within designated time.</li><li>Wears identification while on duty; uses computerized punch time system correctly.</li><li>Completes in-services and returns in a timely fashion.</li><li>Attends annual review and performs departmental in-services.</li><li>Attends 12 staff meetings; or reads and returns all staff meeting minutes</li><li>Actively participates in the department’s continuous quality improvement (CQI) activities.</li><li>Represents the organization in a positive and professional manner.</li><li>Complies with all organizational policies regarding ethical business practices.</li><li>Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department.</li></ul><p><br/></p><p><br/></p><p><br/></p><p>Requirements</p><p><u><strong>Regulatory Requirements:</strong></u></p><p>· Preferred High school graduate or equivalent.</p><p>· One year experience in food preparation required, preferably in a hospital environment.</p><p><br/></p><p><u><strong>Language Skills:</strong></u></p><p>· Able to communicate effectively in English, both verbally and in writing.</p><p>· Additional languages preferred.</p><p><br/></p><p><u><strong>Other Skills:</strong></u></p><p>· Basic computer knowledge.</p><p>· Have ability to calculate measurements in recipes to increase or decrease servings.</p><p><br/></p><p><u><strong>Physical Demands:</strong></u></p><p>· Normal hospital environment. Occasional exposure to steam and refrigerators. Normal/corrected eyesight. Hearing within normal range. Operates cash register and ice machine. Frequent standing. Lifting up to 50 pounds. Carrying, pushing/pulling up to 50 pounds.</p><p><br/></p><p>Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care.</p>",
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    "requirements_text": "Regulatory Requirements:\n · Preferred High school graduate or equivalent.\n · One year experience in food preparation required, preferably in a hospital environment.\n Language Skills:\n · Able to communicate effectively in English, both verbally and in writing.\n · Additional languages preferred.\n Other Skills:\n · Basic computer knowledge.\n · Have ability to calculate measurements in recipes to increase or decrease servings.\n Physical Demands:\n · Normal hospital environment. Occasional exposure to steam and refrigerators. Normal/corrected eyesight. Hearing within normal range. Operates cash register and ice machine. Frequent standing. Lifting up to 50 pounds. Carrying, pushing/pulling up to 50 pounds.\n Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care."
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      "Address": "1100 E Poplar St",
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    "PublishedDate": "2026-05-20T09:54:06-05:00",
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