COOK (CAFETERIA)

UHS•Washington, DC

41d•Onsite

About The Position

The Psychiatric Institute of Washington provides comprehensive behavioral healthcare for children, adolescents, adults, and senior adults suffering from mental health and addictive illnesses. PIW is a 152 bed, short-term, acute care hospital offering inpatient, partial and intensive outpatient hospitalization, as well as specialized treatment programs for chemical dependency. PIW has an excellent reputation as an innovative hospital with caring, dedicated staff, experienced in the delivery of behavioral healthcare. Situated in the safe, historical Tenleytown neighborhood, PIW is one mile from the Tenleytown Metro stop and within walking distance to local cafes and restaurants. We additionally have limited free onsite parking. The Cafeteria Cook is responsible for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets. Will adhere to facility standards concerning conduct, dress, attendance and punctuality. Maintain confidentiality of facility employees and patient information. Must be able to respectfully and appropriately interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.Will interact appropriately with staff as well. Will support and encourage harmonious working relationships within the department, a cohesive team environment as well as with all employees in the facility. The cook will routinely adhere to facility, department, corporate, personnel and standard policies and procedures. Attendance at all mandatory facility in-services and staff development activities as scheduled.

Requirements

High School diploma or equivalent preferred.
Two (2) years’ experience in quantity cooking, preferred; basic knowledge of modified diets; training in food service sanitation and possession of food service food handler’s permit as required; experience utilizing industrial kitchen equipment and utensils.
Knowledge of basic therapeutic diets.
Knowledge of basic food service sanitation.
Knowledge of industrial kitchen operations and procedures.
Knowledge of industrial equipment and utensils, and skill in utilizing such.
Skill in telephone etiquette and paging procedures.
Effective oral and written communication skills.
Ability to cook in large quantities.
Ability to perform office procedures in absence of the Food Service Manager.
Ability to read menus and recipes.
Ability to communicate effectively with patients and co-workers.
Ability to adhere to safety policies and procedures.
Ability to use good judgment and to maintain confidentiality of information.
Ability to demonstrate tact, resourcefulness, patience and dedication.
Ability to accept direction and adhere to policies and procedures.
Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
Ability to work in a fast-paced environment.
Ability to react calmly and effectively in emergency situations.
Ability to manipulate various kitchen equipment and utensils.
Ability to read menus and recipes.
Ability to work within deadlines.
Ability to stand and walk about the kitchen and facility frequently.
Ability to stand up to 8 hours at a time.
Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
Ability to work in temperatures ranging from -0°F. To 100°F. And higher.
Ability to stoop, kneel and bend daily.
Ability to reach, twist and turn above and below the waist.
Ability to use both hands to accomplish assigned duties.
Prepared to handle hazardous chemicals as needed.
Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

Responsibilities

Open the kitchen and ensure organization of daily events or responsible for turning off all equipment, inspecting the kitchen for cleanliness and locking the department at the end of the day.
Comply with facility and departmental policies and procedures regarding food services offered.
Follow menus and recipes as provided by the Dietary Manager and Dietician and prepares and portions food according to menu.
Maintains adequate supply of food by pre-prepping meals for the following shift and next day.
Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
Maintains clean and safe work area, leaves area clean for next shift; Maintains cafeteria line in a clean and sanitary manner.
Record temperature of refrigerator and document readings;Comply with established guidelines for sanitation and safety.
Accurately prepare food for modified diets, consulting with Dietician as required.
Complete and prepare meals in a timely manner as prescribed by posted meal times.
Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
Document refrigeration and dish machine temperatures according to posted schedules.
Adhere to standards for food temperatures during cooking, serving and storage of leftovers;Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all food items.
Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion;Will perform other appropriate duties as assigned.