COOK PRN

UHS

25d•Onsite

About The Position

River Vista Behavioral Health sits along the bluffs overlooking the San Joaquin River, this brand new, 128-bed facility, will provide high-quality and advanced behavioral health services to residents and visitors in the Central Valley. The new hospital will employ more than 250 people, including clinicians, nurses, mental health technicians, support staff and administration. We are currently seeking a forward thinking and compassionate Cook to be part of our Dietary Services Team. The 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.

Requirements

High School diploma or equivalent preferred. Will be required to complete Food Handler Certification.
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.
CPR certification and successful completion of Crisis Prevention Intervention (CPI) training. CPI Training may be obtained during new hire orientation.
Knowledge of basic therapeutic diets.
Knowledge of basic food service sanitation.
Knowledge of food portion and waste control.
Knowledge of industrial kitchen operations and procedures.
Knowledge of industrial equipment and utensils.
Knowledge of basic equipment repairs and adjustments.
Skill in organizing and prioritizing workloads to meet deadlines.
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 Services Director
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 work as a team player.
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 patients age groups.
Ability to work in a fast-paced environment.
Ability to meet corporate deadlines.
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
Prepare to handle hazardous chemicals as needed
Ability to see, taste, smell and hear to assess products served and produce a safe work
A strong knowledge of The Joint Commission, HCFA, OSHA regulations, and patient rights standards and all other applicable federal and state laws and regulations governing mental health care facilities.

Responsibilities

Open the kitchen and ensure organization of daily events.
Comply with facility and departmental policies and procedures regarding food services offered.
Follow menus and recipes as provided by the Dietary Director and Dietitian
Prepares and portion food according to menu.
Prepares cold desserts
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, provides Dietitian attention to attractive and tasteful meals.
Maintain clean ands safe work area, leaves area clean for nexr shift.
Maintains cafeteria line in a clean ans sanitary manner.
Record temperature of refrigerator and document readings
Accurately prepare food for modified diets, consulting with Dietitian as required.
Adhere to standards of food temperatures during cooking, serving and storage of leftovers.
Support facility-wide quality/performance improvement goals and objectives.
Maintain confidentiality of facility employees and patient information.
Support and encourage harmonious working relationship within the department, as well as with all employees in the facility.