COOK

UHS•Washington, DC

26d

About The Position

Psychiatric Institute Of Wasginton is a 130-bed facility with inpatient, outpatientand partial hospitalization programs. Excellence in behavioral health programs for children, adolescents and adults has been the mission of The Psychiatric Institute of Washington since it opened nearly 50 years ago. As the first and only free standing psychiatric care facilities in Washington, DC, our team has a reputation for providing innovative treatment and care. We strive for excellence, never losing sight of providing patients with hope – hope that although their stay is relatively brief, they may find their way to a brighter future Position Description: Prepares, seasons, and cooks food for hospital patients from ages 10 – 65 +, employees, and visitors. Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Plans cooking schedule in conjunction with supervisor and/or dietician to ensure that food will be ready at specified times. Confers with dieticians regarding modified diet preparation and use of left-overs. Benefit Highlights: Our employees are our most valuable asset and we are dedicated to provide a challenging and rewarding work environment to all our employees. Generous Paid Time Off Excellent Medical, Dental, Vision and Prescription Drug Plans 401(K) with company match and discounted stock plan UHS employee discounted stock option plan Tuition Reimbursement and Student Loan Repay Program Employee Assistant Program (EAP) Life Insurance and Disability Insurances Flexible Spending Account Pre-tax Metro SmartTrip Benefits Career development opportunities within UHS and its 300+ Subsidiaries! Tuition Assistance

Requirements

High School diploma or equivalent, required
One or more years of hopsital experience preferred
Must hold or obtain D.C. sanitation certification and maintain as a condition of continued employment

Responsibilities

Prepares, seasons, and cooks food for hospital patients from ages 10 – 65 +, employees, and visitors.
Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared.
Plans cooking schedule in conjunction with supervisor and/or dietician to ensure that food will be ready at specified times.
Confers with dieticians regarding modified diet preparation and use of left-overs.