Cook PRN Weekends

El Paso, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

discount programs

Employee assistance program

Professional Development

Job Description

Kindred Hospital El Paso is a specialized long-term acute care (LTAC) hospital located in El Paso, Texas, dedicated to the treatment and recovery of patients who have experienced complex medical conditions or post-intensive care stays. The hospital focuses on providing intensive care and telemetry-level services that involve advanced patient monitoring and tailored medical support for those requiring extended periods of hospitalization. As a part of the Kindred Healthcare network, this facility is committed to delivering high-quality, patient-centered care through a multidisciplinary team approach, helping patients achieve meaningful recoveries and facilitating their transition to the next level of care or rehabilitation services.

The role available at Kindred Hospital El Paso is for a Food Service Worker who will be integral in preparing and serving food for patients, staff, and special events within the hospital. This position ensures compliance with established nutritional guidelines and safety standards to meet patient dietary requirements and hospital policies. The job requires the candidate to maintain a safe and clean working environment according to health regulations and Kindred’s internal protocols. The position is suited for individuals keen on working in a healthcare environment that values food safety, patient care nutrition, and team collaboration.

This is a full-time role where the successful candidate will follow standardized recipes and menus to prepare food accurately and on time, ensuring that patient dietary needs are respected by adhering to medical diet orders. The Food Service Worker will also be responsible for food receiving, storage, and inventory control, including the proper labeling and refrigeration of food items to prevent contamination. Monitoring food and dish machine temperatures regularly and reporting any inconsistencies immediately are part of the role, ensuring compliance with the FDA Food Code and related safety regulations.

Working closely with the food service team, this position also involves engaging with computerized menu management systems to update patient information and assist patients in selecting menu options. The Food Service Worker will be expected to communicate effectively with patients, families, and healthcare staff, demonstrating excellent interpersonal skills and attention to detail. The role demands consistent adherence to infection control practices and the use of personal protective equipment (PPE) to maintain the highest safety standards.

Knowledge of therapeutic diets, safe food handling, and federal/state food safety rules are essential, along with skills in quantity cooking and food production planning. The candidate should be proficient in basic computer use, particularly Microsoft Office applications, and adaptable to new software systems related to menu management. The hospital emphasizes the importance of teamwork, effective communication, and a commitment to continuous improvement through participation in performance improvement initiatives and survey processes.

Candidates should possess a high school diploma and must obtain a Food Protection Manager’s Certification within 90 days of hire, preferably from an ANSI-CFP accredited program like ServSafe. A minimum of one year of experience in a quantity food preparation environment such as a restaurant or healthcare setting is required. Understanding therapeutic diets is preferred but not mandatory. Fluency in English and good attendance record are necessary for successful employment in this role. There is no travel requirement, making it a position grounded in the local hospital setting with opportunities for professional growth.

Job Requirements

High school diploma
Food Protection Manager’s Certification from an accredited ANSI-CFP program to be completed within 90 days of hire
Minimum one year of experience in quantity food preparation setting
Ability to read, write, and speak English fluently
Good and regular attendance
Ability to use basic computer skills
Knowledge of safe food handling practices
Willingness to follow food safety and hygiene regulations
Ability to work cooperatively with team members
Ability to stand for extended periods
Ability to maintain cleanliness and sanitation standards
Ability to communicate effectively

Job Qualifications

High school diploma
Food Protection Manager’s Certification from an accredited ANSI-CFP program
One year’s experience in quantity food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.)
Full understanding of therapeutic diets preferred
Knowledge of therapeutic diets and texture/liquid modification
Knowledge of safe food handling
Knowledge of federal, state, and city food codes and regulations
Knowledge of Kindred Nutrition & Culinary Services policies and procedures
Skilled in quantity cooking
Ability to communicate effectively with patients and their family members, and at all levels of the organization with excellent oral and written communication and interpersonal skills
Ability to be accurate, concise, and detail oriented
Basic computer skills with working knowledge of Microsoft Office and ability to learn menu management system
Understands principles of growth and development for the entire life span with the ability to provide care appropriate for adult and geriatric patients
Must read, write and speak fluent English
Must have good and regular attendance

Job Duties

Prepares food following department standardized recipes, planned menus, and policies and procedures
Serves and portions food per department standardized recipes, planned menus, and policies and procedures
Follows patient diet order when serving food to patients
Follow standardized menus for patient and cafeteria food preparation
Makes only authorized changes to the planned menu and records the change according to established policy
Uses production sheets to direct preparation and quantity of food
Preparation of food is done to meet established mealtimes
Prepares and serves food at the proper temperature set forth by the FDA Food Code
Ensures food served to patients has been properly labeled per policy
Labels, dates, and stores food (including leftovers) properly according to proper cool-down techniques and established policies
Takes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisor
Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/manager
Ensures that an adequate supply of food, supplies, etc. is available at all times
Reports inadequate stock levels to the supervisor/manager in a timely manner
Uses food supplies and equipment in an efficient and economic manner to prevent waste
Keeps work area clean and uncluttered during preparation and service of food
Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals
Performs duties using proper infection control techniques and using protective equipment as needed
Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing
Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log
Reports any problems with proper water temperature or sanitizer immediately to supervisor
Stores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards
Operates equipment according to manufacturer and supervisory direction
Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards
Reports all equipment problems immediately to supervisor
Maintains the security of the department
Performs all duties using proper safety and sanitation techniques and wearing proper PPE
Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record
Pass selective menus to patients assisting the patient with completion if needed
Using menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets
Works cooperatively as a team member with co-workers in all departments of the Hospital
Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely
Assumes the leadership in the kitchen when assigned by supervisor
Participates in the hospital’s Performance Improvement program by collecting quality data when assigned by Supervisor
Participates in the survey process
honestly answers questions asked by surveyors
Participates in corrective action plan as directed by Supervisor
Performs other related duties as assigned