Student Radiologic Technologist - Radiology

nnnEffective: 03/94Revised: 07/97, 10/00, 10/03, 11/25Reviewed: 11/96, 11/25nnnnJob Title: Cook - Inpatient ServicesnDepartment: DietarynJob Summary:nThe Cook - Inpatient Services is responsible for the preparation, final assembly, and presentation of meals served to patients, employees, and visitors. This role ensures that all food is prepared according to standardized recipes, portion control standards, and safe food handling practices. Additionally, the Cook maintains organization and sanitation in the production and storage areas, supports special functions, and ensures compliance with regulatory standards, infection prevention protocols, and departmental policies.nJob Duties:n1. ESSENTIAL JOB DUTIESnnPrepare all food items per standardized recipes, cooking procedures, and sanitation guidelines. nComplete production assignments accurately and handle finished products in accordance with established quality standards. nOrganize and maintain freezer, walk-in coolers, shelves, and storage racks; rotate stock using FIFO principles. nPlace food for patients and cafeteria in appropriate heat wells for service. nComplete and sign daily sanitation checklist; maintain a clean and organized work area. nFollow safe work practices, including hazardous material handling and emergency response procedures. nProperly label, date, and store all prepared food products according to policy. nWear proper uniform at all times, including chef coat, chef hat or hair net, approved pants, and kitchen-safe shoes. nFill daily freezer requisitions and restock frozen goods. nAdhere to all Joint Commission, CMS, OSHA, and state/local regulatory guidelines.nn2. PERIPHERAL JOB DUTIESnnAsist in patient trayline service as dipper during breakfast and dinner, and as line assistant for lunch. nSupport special functions and catering events, including Celebrity Dinners. nPerform additional duties as assigned by the Director, Executive Chef or Food Service Lead.nnJob Requirementsn1. KNOWLEDGE, EDUCATION AND TRAINING/SKILLSnnHigh school diploma or GED preferred; formal culinary training preferred.nMinimum of 1 year institutional or healthcare cooking experience preferred. nKnowledge of food safety, sanitation, and infection control standards. nStrong attention to detail, organizational skills, and ability to multitask in a fast-paced environment. nEffective communication and teamwork skills. nAbility to follow standardized recipes and instructions accurately.nn2. AUTHORITY AND ACCOUNTABILITYnnMust be able to organize and prioritize multiple demands. nMaintain ethical conduct and keep confidential personal and medical information about patients. nAdhere to established hospital and Occ Health/Phys Med policies, rules and regulations. nParticipate in educational programs and continually seek for personal development. nMay be called in event of need.nn3. PHYSICAL QUALIFICATION REQUIREMENTSnnAility to lift and carry 20-50 lbs; push/pull carts weighing 180-560 lbs. nFrequent standing, walking, bending, and reaching throughout the shift. nExposure to heat, cleaning chemicals, and kitchen equipment. nRequires normal vision, hearing, and manual dexterity to perform job tasks.nnBEHAVIOR AND ATTITUDEnThe mission of Beloit Health System, Inc. is to be the leader in regional health and wellness services that delivers high quality value and satisfaction to our patients and communities we serve. nBeloit Health System requires the employee to maintain integrity as a fully engaged employee. Each employee will perform in a manner which ensures delivery of the highest quality of medical services and patient satisfaction. Respect and consideration given to the dignity of each patient, visitor, and fellow employee is a requisite of successful job performance. nThe above statements are intended to describe the essential functions and related requirements of personas assigned to this job. They are not intended as an exhaustive list of all job duties, responsibilities, and requirements