Cook - Vernal, PRN

Uintah Basin Healthcare current open positions•Vernal, UT

13h•Onsite

About The Position

Under the supervision of the Certified Dietary Manager (CDM), the dietary worker will prepare, season, and cook food for hospital patients, staff, and visitors.

Requirements

Supervision by Certified Dietary Manager (CDM)
Prepare, season, and cook food for hospital patients, staff, and visitors.
Maintain cleanliness of kitchen and serving areas.
Properly use dishwashing process.
Store food and non-food items correctly.
Follow recipes and ensure food quality and presentation.
Manage inventory and stock stations.
Serve food to patients, staff, and guests.
Assist with catering services.
Operate point-of-sale systems and count till.
Follow safety and HAACP guidelines.
Record temperatures of food and equipment.
Operate equipment safely.
Follow guidelines to avoid work injury.
Consult with Dietitian or CDM on modified diets.
Monitor pre-made items for safety and quality.
Maintain professional appearance and conduct.
Maintain excellent attendance.
Wear appropriate clothing and ID badge.
Maintain good rapport and cooperative working relationships.
Represent the organization positively.
Maintain patient confidentiality.
Comply with organizational policies regarding ethical business practices.

Nice To Haves

Other duties as assigned.

Responsibilities

Maintains clean, neat areas, including walk-ins, back of house kitchen, and front of house serving areas (wiping down, sweeping, mopping, etc).
Backs up Housekeeping in the cafe dining area by clearing tables and wiping surfaces as needed.
Utilizes proper dishwashing process (dishwasher, or by hand) to clean trays and kitchen items.
Puts away clean items in designated areas.
Disposes of grease in proper manner.
Disposes of cardboard utilizing the campus cardboard compactor.
Disposes of trash utilizing the campus trash compactor.
Unloads freight to designated areas in a timely manner.
Properly stores all food and non-food items in designated areas.
Prepares meals according to specified recipes.
Tests food for flavor, doneness, temperature, and adjusts as needed prior to serving.
Ensures meals are palatable, with acceptable presentation.
Replenishes food, drink, and non-food items as needed, using first in first-out method.
Tracks inventory needs per station, per shift.
Begins meal prep at the appropriate time to ensure that the meal is ready at the specified time.
Properly stocks station to be service-ready.
Serves hot and cold food on serving lines to staff and guests.
Serves bedside meals in accordance with dietary orders.
Assist Chef as needed with in-house catering service.
Provides service at the point-of-sale cashier stations; counts till.
Provides unreasonable hospitality.
Follows safety guidelines to avoid potential injuries.
Follows HAACP guidelines when storing, washing, trimming, or preparing food.
Records food and equipment temperatures as required for the position or assignment.
Operates equipment safely and correctly.
Follows guidelines to avoid work injury, such as proper lifting and handling of sharp objects.
Consults with the Dietitian or CDM on modified patient diets as necessary.
Monitors pre-made items to ensure safety and quality (checking warmer times, etc).
Ensures that appearance and personal conduct are always professional.
Maintains an excellent attendance record.
Wears appropriate clothing for job functions.
Wears ID badge.
Works at maintaining a good rapport and a cooperative working relationship with physicians, administration, and staff.
Represents the organization positively and professionally in the community.
Maintains patient confidentiality at all times.
Complies with all organizational policies regarding ethical business practices.