If you wish to apply for this position, please download and print out the application form, fill in your details and mail it to:

Emyle Kruyer-Collins
Vice President of Human Resources
Physicians Hospital System
1625 East Jefferson Boulevard
Mishawaka, IN 46545

 

Position:
Dietary Cook - DNPH

Location:
Doctors Neuropsychiatric Hospital

Status:
full-time

FLSA Status:
non-exempt

Reports To:
Dietary Services Manager

Hours:
Full Time, Part Time & PRN

Principal Functions:

To provide nourishing food to residents, guests and employees under sanitary conditions and as directed in accordance with established policies and procedures.  Communicates with residents, dietary personnel and other personnel as well as family members, visitors and the general public.  Prepares nourishing and healthy meals for all residents and staff. 

Position Duties:

  1. Assists supervisor in preparation of policies and procedures.  Assists supervisor in training and supervising personnel and food preparation as directed.  Helps supervisor maintain accurate inventory for completion of general dietary services duties.
  2. Prepares all food according to established recipes.  Assists supervisor and establishing recipes.
  3. Prepares all food indicated on menus provided for patient and employee food services.
  4. Prepares all food in a timely manner in accordance with established servicing times.
  5. Follow work assignments, and/or work schedules in completing and performing assigned tasks.
  6. Estimates food requirements to eliminate waste and leftovers.  Properly stores and utilizes left over food.
  7. Completes visual, taste and smell tests to assure palatability, safety and freshness of food items served.
  8. Maintains a clean working area during food production.
  9. Assures late trays are properly processed and that between meal feedings are prepared and delivered, as applicable, to floors.
  10. Holds and stores perishable food items in compliance with applicable standards of the Indiana State Board of Health (ISBH).
  11. Perform sanitation inspections throughout scheduled shift and as provided in the sanitation checklist.
  12. Follow established safety precautions in the performance of all duties.
  13. Shares responsibility for maintaining a clean and safe environment.
  14. Review resident diet changes daily to determine if changes in the resident’s daily care routine have been made.
  15. Assists in the training of new dietary service workers.
  16. Ascertains that temperature sheets and cleaning schedules are dated and signed in a timely manner as required during their working time.
  17. Manages, cooks, directs catering or other special events as requested.
  18. Each cook is responsible for washing all cooking dishes following each meal.
  19. Reports to work as scheduled and in a timely manner.  Alerts appropriate personnel to staffing needs.
  20. Floats to other departments / facilities as directed.
  21. Maintains knowledge of current trends and developments in the field by reading appropriate books; journals and other literature and attending related seminars, conferences, etc.
  22. Maintains a professional approach with confidentiality.  Assures protection and privacy of health information as attained through written, electronic or oral disclosures.
  23. Displays concern and initiative.  Is resourceful and calm in emergencies.
  24. Is prompt and efficient with minimal absences.
  25. Cooperates and maintains good rapport with nursing staff, medical staff, other departments, and visitors.
  26. Seeks guidance and remains knowledgeable of, and complies with, all applicable federal and state laws, as well as hospital polices that apply to assigned duties.
  27. Complies with hospital expectations regarding ethical behavior and standards of conduct.
  28. Complies with federal and hospital requirements in the areas of protected health information and patient privacy.

Minimum Qualifications:

Experience:     Minimum of 2 years experience in institutional or family dining restaurants.

Licensure:        None

Skills:              Knowledge of elementary mathematics.  Use of tools and equipment necessary in running a dietary services department.  Must be able to work harmoniously with other personnel and lead.  Must have excellent writing, documentation and communication skills.  Detailed oriented.

Working Conditions:

The employee may be exposed to blood borne pathogens, infectious diseases, and other hazardous wastes, (i.e. Hepatitis, Aids, Tuberculosis).  Proper precautions will be taught and provided by the hospital.  There is exposure to temperature extremes, humidity, noise and wet floors.  There is exposure to cleaning solutions that may require the use of gloves and goggles.  Extensive lifting, bending, stooping and reaching are required.  The position requires a considerable amount of walking, stooping, pulling, lifting, feeling, hearing, and repetitive motions.  Must be able to stand for long periods, occasional overhead and low reaching, and to exert force of up to 50 lbs. occasionally, up to 20 lbs. frequently and/or up to 10 lbs. constantly. Patient care activities may require the ability to lift of up to 30 lbs. constantly, up to 40 lbs. occasionally and up to 100 lbs. rarely.   

 

Miscellaneous

Seeks guidance and remains knowledgeable of, and complies with, all applicable federal and state laws as well as regulations and hospital policies that apply to assigned duties.  Complies with hospital expectations regarding ethical behavior and standards of conduct.

Complies with federal and hospital requirements in the areas of protected health information and patient privacy.  Some duties may be reassigned and other duties may be assigned as required in the hospital's sole discretion.

Careers

Facilities