Cook

ABOUT SHERIDAN MEMORIAL HOSPITAL At Sheridan Memorial Hospital, we are proud to have achieved the 5-Star Quality Rating, ranking us in the top 13.6% of hospitals rated by the Centers for Medicare and Medicaid Services. We believe that our ability to deliver excellent healthcare begins with our people, and we are proud of our more than 750 skilled, experienced, and caring employees. We have over 100 providers who specialize in 25 areas of expertise. Our facility is state-of-the-art, and we are dedicated to providing outstanding patient-centered care. · Nestled at the foothills of the Big Horn Mountains in northern Wyoming, spectacular scenery and outdoor activities abound. Our hospital has the latest technology and equipment comparative to that of many larger facilities, and you will find our staff is friendly, compassionate, caring, and courteous. We focus on creating and nurturing a workplace that encourages, recognizes, and rewards individual effort and creativity. Leadership is responsive to changing modes of healthcare delivery and adapts accordingly. We value effective communication and honesty and believe teamwork based on mutual respect is key to success.

JOB SUMMARY

Under the direct supervision of the Nutritional Services Manager, the cook will prepare, season and cook food for hospital patients, staff and visitors.

ESSENTIAL DUTIES/RESPONSIBILITIES

Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned Room Service menus.

Determines amount of foods needed to meet daily menus.

Ensures meals are ready at specified times or within 45 minutes of when a patient orders from the Room Service menu.

Consults Clinical Dietitian on modified patient Room Service diets, as necessary.

Oversees Nutritional Service workers when washing, trimming or preparing all type of food.

Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc.

Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.

Cooks meat, fish and poultry in a variety of ways such as baking, roasting, broiling and steaming.

Carves meat, fish and poultry into individual servings according to menu combinations and patient diet orders.

Takes temperatures of all foods being cooked to ensure doneness. Adjusts heat controls as necessary.

Improves flavor and texture of food by adding ingredients or seasonings.

Observes infection control practices at all times.

Accurately maintains cooking, temperature and cleaning logs on a daily basis.

Maintains kitchen in a clean, neat and organized manner.

Disclaimer: The above description has been designed to indicate the general nature of work performed within this position. MINIMUM QUALIFICATIONS

Education / Experience / License and Certifications

High school diploma or general equivalency diploma (GED), preferred.

Previous experience in hospital food preparation, preferred.

Successful completion of ServSafe exam, preferred.

Additional Skills

Able to communicate effectively in English, both verbally and in writing.

Have ability to calculate measurements in recipes to increase or decrease servings.

Specific demands not listed: Possible exposure to blood and or body fluids / infectious disease / hazardous waste requiring the use of Personal Protective Equipment. Exposure to odorous chemicals / specimens and Latex products.

Pre-employment drug and alcohol screening is required.

Sheridan Memorial Hospital is an equal opportunity/Affirmative Action employer and gives consideration for employment to qualified applicants without regard to race, color, religion, age, sex, national origin, disability or protected veteran status. If you would like more information about your EEO rights as an applicant under the law, please click here (http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf) .