Cook - Dietary - FT

Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations, with our established policies and procedures, and as may be directed by management to assure that quality food service is provided at all times.

Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.

ESSENTIAL FUNCTIONS:

• Preparation of high quality food items according to standardized recipes or instructions in an efficient manner in order to meet production, delivery and service schedules.
• Serve meals or prepare for delivery at times, using correct portioning, meeting outlined standards and ensuring that food is at the correct temperature and is attractive and tasty. Tastes all food items prepared.
• Use established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Clean kitchen after preparation and serving, maintaining high standards of cleanliness and storing or discarding excess food properly per safe food handling procedures
• Keep refrigerators and storerooms clean and neat. All food and supply items are to be stored per standards.
• Operate and maintain kitchen equipment as instructed.
• Assist in production planning, record keeping and reporting as required.
• Assist in ordering and receiving of all food and supplies as required.
• Report needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Attend in-service and/or safety meetings as required.
• Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
• Perform job safely while maintaining a clean and safe work environment and following correct procedures at all times.
• Perform other functions and duties as assigned.

MINIMUM KNOWLEDGE AND SKILLS REQUIRED:

• High School Diploma or GED equivalent preferred; or 6 months to 1 year related experience or training; or equivalent combination of education and experience.

PREFERRED KNOWLEDGE AND SKILLS REQUIRED:

• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.

REQUIRED BEHAVIORAL SKILLS:

• Integrity:

• A personal presence which is characterized by a sense of honesty and the willingness to do the right thing.

• The ability to role model, inspire and motivate others to promote the philosophy, mission, vision, goals and values of Hutchinson Regional Healthcare System.

• Compassion:

• A personal presence which is characterized by a sense of caring that is reflected in a high level of empathy and customer service with all that we come in contact.

• Ability to manage conflict, consider other points of view, and offer alternative solutions without jeopardizing overall project direction and the ability to manage customer expectations.

• Accountability:

• Demonstrated track record of ownership of situations, projects and issues.

• Able to work autonomously and have a high degree of flexibility to adapt to changing projects, priorities and work volumes.

• Respect:

• Demonstrated ability to collaborate with a diverse population.

• Treat all internal and external customers with a positive, proactive service orientation.

• Excellence:

• Strong communication and presentation skills with a proven ability to influence and lead teams to conclusion/decision making.

• Proven ability to think strategically but also must be able to lead day-to-day tactical processes.

• Demonstrated ability to manage and provide coaching and leadership on complex projects.

• Must be able to lead and/or facilitate process improvement.

MINIMUM EDUCATION AND EXPERIENCE REQUIRED:

• High School Diploma or GED equivalent preferred; or 6 months to 1 year related experience or training; or equivalent combination of education and experience.

PREFERRED EDUCATION AND EXPERIENCE:

• N/A

REQUIRED LICENSE/REGISTRATION/CERTIFICATION:

• N/A

PREFERRED LICENSE/REGISTRATION/CERTIFICATION:

Food Handler's Permit as required by applicable state and county.

We offer competitive pay, a generous benefit package and a reason to be proud of what you do, every day.