Cook - Vernal, PRN

Uintah Basin Healthcare current open positions•Vernal, UT

About The Position

Under the supervision of the Certified Dietary Manager (CDM), the dietary worker prepares, seasons, and cooks food for hospital patients, staff, and visitors. The role also supports food service operations through cleaning, stocking, inventory tracking, serving, and cashier duties while following food safety and workplace safety guidelines. The Cook maintains professional conduct, protects patient confidentiality, complies with organizational policies, and fosters cooperative working relationships with physicians, administration, and staff. Other duties may be assigned.

Requirements

Excellent attendance record.
Maintain a professional appearance and personal conduct.
Wear clothing appropriate for job functions and an ID badge.
Maintain patient confidentiality.
Comply with organizational policies regarding ethical business practices.
Follow food safety and workplace safety guidelines.

Responsibilities

Maintain clean and neat work areas, including walk-ins, back-of-house kitchen areas, and front-of-house serving areas; wipe down, sweep, and mop as needed.
Support Housekeeping in the café dining area by clearing tables and wiping surfaces as needed.
Wash trays and kitchen items using the dishwasher or by hand, and put clean items away in designated areas.
Dispose of grease properly and use the campus cardboard and trash compactors for disposal.
Unload freight promptly and store food and non-food items in designated areas.
Prepare meals according to specified recipes; test flavor, doneness, and temperature and adjust as needed before serving.
Ensure meals are palatable and presented acceptably.
Replenish food, drinks, and non-food items as needed using the first-in, first-out method.
Track inventory needs by station and shift, begin meal preparation at the appropriate time, and stock stations for service.
Serve hot and cold food on serving lines to staff and guests, and serve bedside meals according to dietary orders.
Assist the Chef with in-house catering as needed.
Provide service at point-of-sale cashier stations and count the till.
Provide hospitality to guests and staff.
Follow safety guidelines and HACCP guidelines when storing, washing, trimming, or preparing food.
Record food and equipment temperatures as required for the position or assignment.
Operate equipment safely and correctly; follow safe lifting and sharp-object handling practices.
Monitor premade items for safety and quality, including warmer times.
Consult with the Dietitian or CDM regarding modified patient diets as necessary.
Perform other duties as assigned.
Maintain professional appearance and conduct, wear appropriate clothing and an ID badge, and maintain excellent attendance.
Maintain cooperative working relationships with physicians, administration, and staff; represent the organization positively and professionally in the community.
Maintain patient confidentiality and comply with organizational policies regarding ethical business practices.