Cook

Cook at University of Vermont Health - Porter Medical Center summary:

The Cook is responsible for preparing and distributing meals according to patient care plans and dietary guidelines set by clinical dietitians in a healthcare setting. Duties include monitoring food production, ensuring food safety and sanitation compliance, and assisting with staff education and fiscal management. The role requires adherence to therapeutic diets using patient records and supporting catering needs for staff and visitors.

Job Description
The Cook is responsible for monitoring the production and dissemination of patient menus in compliance with the patient’s plan of care, and working within the guidelines established by the Clinical Dietitian and Nutrition Service Manager. Responsible for preparing and distributing foods to patients and staff on a daily basis, and preparing kitchen production sheets according to patient preferences. Responsible for ensuring production of staff/visitor meals and catering needs. Represents the department in a professional and courteous manner. Responsible for ensuring safety and sanitation of the department in compliance with Regulatory Agencies. Utilizes patient EMR in accordance with prescribed therapeutic diets. Responsible for assisting with fiscal management and staff education and training.

Education
High school diploma or equivalent.

Experience
Minimum of one-year work experience in the Food Service field. Minimum 18 years of age. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adaptability to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member. Handle cash accurately. Experience in Food Safety desired.

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Keywords:

cook, patient meals, food safety, clinical dietitian, therapeutic diets, food preparation, sanitation compliance, healthcare food service, menu production, staff education