Community Rehabilitation Hospital West

Community Health Network and Lifepoint Rehabilitation (formerly Kindred) have broken ground on the third inpatient rehabilitation hospital in the Indianapolis area, at 8920 E 56th Street in Brownsburg, IN.

This 40-bed, 50,000-square-foot, two-story facility, to be called Community Rehabilitation Hospital West, will focus on acute rehabilitation for patients who suffer from stroke, traumatic brain injury, spinal cord injury, complex neurological disorders, orthopedic conditions, multiple traumas, amputation and other injuries or disorders. Large multidisciplinary therapy gymnasiums will be outfitted with the latest therapeutic technologies, including augmented reality balance training, therapy bionics and a full body exoskeleton. The 40-bed hospital will also include a therapeutic courtyard with exterior amenities to support patient care and help return the patient back to daily living activities.
The hospital expects to employ approximately 170 and accept its first patient in the first quarter of 2023.

Community and Lifepoint operate Community Rehabilitation Hospital North in Northeast Indianapolis, which opened in June 2013, and Community Rehabilitation Hospital South in Greenwood, a suburb of Indianapolis, which opened in August 2018.
This third hospital will help address the growing need for inpatient rehabilitation services in the Indianapolis area.

JOB SUMMARY:

The Lead Cook will provide assistance to the Nutrition Services Manager in kitchen oversight for menu development, inventory control, sanitation and training of cooks and dietary aides. The Lead Cook will also function as a cook and will prepare, season and cook food for hospital patients, staff and visitors.

ESSENTIAL FUNCTIONS:

• Be fluent in healthcare kitchen sanitation, following all guidelines, and share this knowledge with team. Act as a role model. Hold team accountable for sanitation.
• Always practice appropriate hand hygiene and glove usage. Have no bare hand contact with ready to eat food. Act as a role model. Hold team accountable for hand hygiene.
• Act as first resource for questions. Maintain steady flow of appropriate communication both upward and downward.
• Participate in onboarding and training of new dietary staff and completion of required competencies.
• Provide training to cooks and dietary aides as needed. This includes planning ahead as well as the execution of day to day tasks.
• Provide direction when menu substitutions or changes are required. Develop dietary team to be able to make decisions without needing assistance.
• Provide feedback to manager and/or director regarding staff issues or concerns.
• Assist in deciding how to rearrange kitchen staff schedule in order to best meet our patient needs for census and make decisions regarding staffing during call offs.
• Complete physical inventory. Place orders for food, equipment and supplies.
• Maintain storage area; clean, organize and ensure that all items are labeled and dated appropriately. Put away food orders.
• Monitor department to ensure that standards for cleanliness and sanitation are maintained
• Have an understanding of how inventory effects budget. Know what budget is and where spending is in relation to budget and census.
• Assist in the development of department policies, procedures, job descriptions and work routines.
• Provide work direction to cooks and dietary aides.
• Plan catering events, assign work to aides and cooks and assist with completion.
• Stay abreast of food recalls by subscribing to Federal Food Recall sites.
• Notify Plant Operations when equipment repairs are necessary.
• Oversee snack delivery system to nursing. Work with dietitian when changes are necessary.
• Reconcile cash register daily.
• Ensure that staff complete daily as assigned on the Daily Checklist
• Audit nourishment rooms.
• Perform Cook, Dietary Aide duties on weekends and holidays and as staffing requires.
• Assist in menu development and recipe standardization.
• Other duties as assigned.

• High School Diploma or GED preferred.
• Previous experience in food service and cooking is required.
• Prior healthcare experience preferred but not required.
• Ability to communicate verbally and in writing.