Assists in determining the types and quantities of meats, vegetables and soups to be prepared.
Ensures meals are ready at the specified times.
Participates in consultations with the Registered Dietitian on modified diets, as necessary.
Supervises Nutritional Services workers when washing, trimming or preparing food.
Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
Prepares sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. Tests foods being cooked to ensure proper cooking temperature has been met.
Maintains kitchen in a clean, neat and organized manner.
Adheres to all infection control policies and procedures. Reports safety hazards to supervisor.
Good general health and stress coping ability. Normal walking, standing, sitting, bending, carrying of items such as kitchen utensils and equipment.
Ability to clearly and effectively communicate with all constituents (patients, families, peers, and other healthcare team members) as needed for leadership, assessment, intervention, and professional development.
Must be able to handle exposure to heat.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care.
Previous experience in food service/preparation is required.
Must have high school diploma.
Job : Plant Ops./Dietary/Materials Mgmt. Primary Location : MO-Springfield-CHC Payroll - Mercy Rehab Springfield Organization : 6784 - CHC Payroll - Mercy Rehab Springfield Shift : Day