Head Cook

Job Details: Job Location: Stewart Memorial Community Hospital

• Lake City
• Lake City, IA, Salary Range: Undisclosed, Required Experience: Background in food preparation. Ideal candidate will have leadership experience. Required Education: High School Diploma or GED Ideal candidate will be Servsafe certified, required to be completed after hire if not certified.

Position Summary

Referencing the appropriate diet order and meal plan menus, coordinates the preparation of patient meals as ordered through room service. Utilizing the approved cycle menu and standardized recipes, coordinates and prepares meals for SMCH employees and patrons offered in The Junction. The Head Cook will also ensure proper cleaning and sanitizing of all hospital dishes and designated areas.

This role may also assist in preparing for catering events by setting up and coordinating the delivery of food items. Essential Function: Responsible for coordinating and carrying out food production while maintaining a safe, sanitary environment. Responsible for coordinating the flow of department meal services to ensure that patient and customer needs are being met.

Prepare patient tray items as requested through room service. Utilizing the cycle menu, prepare assigned menu items for The Junction. Responsible for all aspects of the three-compartment sink, from the dirty to clean process. Assist with Meals on Wheels preparation and delivery. Responsible for all cleaning items on the cleaning schedule in each of the designated areas.

Preparing for catering events by preparing assigned dishes and coordinating the flow of these events. Competent in running cash register Other Job Duties: Work with and in the absence of Department Director to coordinate department flow and direct teammates when appropriate to ensure completion of all tasks for shift.

Examples of this include reorganizing team assignments in the event of an illness in the department and leading daily department huddle. Complete other jobs as assigned to fulfill patient and department needs. Hard Skill Requirement: Comfort using kitchen equipment (oven, microwave, steamer, mixer, etc). Ability to teach others appropriate procedures related to department equipment, tasks and processes.

Basic cash register familiarity Soft Skill Requirement: Good communication with teammates to ensure workflow and tasks are completed no matter what role you play. Flexibility to work with the ebb and flow based on shifting needs and priorities. Time management to ensure the workload is prioritized to the needs of the day.

Ability to assist/redirect teammates in their workflow to assure that essential department functions are being addressed. Knowledge Requirements: Ability to communicate in spoken and written English, as well as ability to read and comprehend English required. Basic reading skills to follow standardized recipes and patient diet orders, maintain daily paperwork for cleaning locations and notifications for patient room pre-cautions.

Basic computer skills for annual education, benefits enrollment, payroll viewing and email communication. Through on the job training: Proper use of cleaning chemicals Operating the various housekeeping equipment Physical Requirement & Working Conditions Exposed to dish room chemicals to ensure sanitization requirements are met.

Frequent handwashing is required. Frequent contact with water and disinfecting materials. Physical Demands Occasional (0-33% of day) Frequent (34%-66% of day) Constant (>67% of the day) Positions How often (per hour/day Doing What Activity? Standing Frequent Preparing food, cleaning dishes Bending/Stooping Occasional Preparing food, cleaning dishes Repetitive Squatting/Crouching Occasional Placing items on lower shelf Kneeling Occasional Placing items on lower shelf Repetitive Reaching (all levels) Occasional Preparing food, cleaning dishes Walking Frequent Mostly hard floor Lifting (hand max weight (lbs.

and how many/hours) 10 lbs. to cart (9” to waist) 25 lbs. (Cart to freezer shelf) Meat tube M&Ms box Carrying (hand max weight (lbs. and how many/hours) 20 lbs. (weight) 52 ft (distance) Dish with food in it from oven to counter Pushing/Pulling (hand max weight (lbs. and how many/hours) 5 lbs. (weight) 50 ft (distance) Cart with items on it Carts may vary in height Work Environment How often Activity Tools/Equipment Used Occasional Kitchen tools, appliances and utensils Exposure to infectious and contagious diseases Occasional Patient Interactions Exposure to Bloodborne diseases Occasional Patient Interactions Required PPE Frequent Gloves and Hairnet Qualifications: