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Cook

CNRC

General Summary: Under the direct supervision of the Dietary Manager, the dietary cook will prepare, season, and cook food for nursing home residents, staff, and visitors.

Essential Functions:

  • Understand and follow menus.
  • Must be knowledgeable on how to prepare the following diet types:
  • Diabetic diet
  • Pureed diet
  • Incident Command System (ICS) diet
  • Mechanical Soft Chopped Meat diets
  • Dysphagia diets Level 1,2,3
  • Recognize a variety of meats and vegetables needed to create the 28-day cycle menu.
  • Wash, clean, and prepare all meats and vegetables to be cooked for menu.
  • Must clean up equipment in kitchen involved with job completion such as stove, fryer, ovens, steam table, etc.
  • Know how to set up and maintain steam table for food service.
  • Recognize temperature(s) for safe food service and proper holding/ discard timing and reheat protocol.
  • Know how to wash, rinse, and sanitize the prepping, cooking, and serving dishes.
  • Check food temperatures and maintain food record log.
  • Proper handling of kitchen refuge.
  • Must recognize universal precautions regarding chemicals, blood, etc.

Required Qualifications:

  • High School Diploma or equivalent.

Physical Requirements:

  • Standing/walking continuously.
  • Bending / stooping continuously.
  • Lifting/handling, carrying, pushing/pulling, twisting/turning, crouching, balancing, kneeling continuously.
  • Handling/Manual Dexterity, speaking/hearing continuously.

 

 

NOTE: This job description is an overall statement of major accountabilities and duties performed by incumbents in this position. The incumbent may be required to perform other position-related duties other than those described in this description.

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